Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm)

Tolga Sarıyer, Mehmet Ali Gündoğdu, Çağlar Kaya, Hatice Nihan Çiftci, Esra Şahin, Fatih Cem Kuzucu & Yavuz Alkan

doi:https://doi.org/10.29329/ijiasr.2024.1087.1

Original article | Open Access
International Journal of Innovative Approaches in Science Research 2024, Vol. 8(3) 113-122

Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm)

Tolga Sarıyer, Mehmet Ali Gündoğdu, Çağlar Kaya, Hatice Nihan Çiftci, Esra Şahin, Fatih Cem Kuzucu & Yavuz Alkan

pp. 113 - 122 | DOI: https://doi.org/10.29329/ijiasr.2024.1087.1

Publish Date: September 30, 2024 | Single/Total View: 34 | Single/Total Download: 43

PDF Download

Abstract

Oyster mushroom (Pleurotus spp.) is grown in significant quantities around the world. Compared to the Agaricus species, it is highly tolerant to hot and cold conditions, making it easier to cultivate. At the same time, their cultivation can be done in many different nutrient media. This provides advantages in the agricultural use of many waste materials or materials used for heating purposes. In addition, mushrooms have an important place in the agriculture and food sector, especially with their unique flavor. In the study, oyster mushroom (Pleurotus ostreatus) was grown in nutrient media prepared using logs of beech (Fagus spp.), chestnut (Quercus spp.), poplar (Populus spp.), linden (Tilia spp.) trees. The research was conducted in the mushroom cultivation facility at C.O.M.U., Faculty of Agriculture, Horticulture Department. In the study, aroma compounds were analyzed in mushrooms grown in the mentioned media. Under the conditions of our study, it was found that linden logs were not suitable for Pleurotus ostreatus production. Major aroma components were 3 octanone, 3-octanol, 1-octen-3-ol components known to create mushroom aroma, odor or taste. It has been determined that total rate of these components, which are important in the aroma industry, are at higher levels in the nutrient medium consisting of poplar tree logs.

Keywords: Pleurotus Ostreatus, Mushroom, Log Substrate, Volatile Aroma Components

How to Cite this Article?

APA 7th edition
Sariyer, T., Gundogdu, M.A., Kaya, C., Ciftci, H.N., Sahin, E., Kuzucu, F.C., & Alkan, Y. (2024). Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm). International Journal of Innovative Approaches in Science Research, 8(3), 113-122. https://doi.org/10.29329/ijiasr.2024.1087.1

Harvard
Sariyer, T., Gundogdu, M., Kaya, C., Ciftci, H., Sahin, E., Kuzucu, F. and Alkan, Y. (2024). Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm). International Journal of Innovative Approaches in Science Research, 8(3), pp. 113-122.

Chicago 16th edition
Sariyer, Tolga, Mehmet Ali Gundogdu, Caglar Kaya, Hatice Nihan Ciftci, Esra Sahin, Fatih Cem Kuzucu and Yavuz Alkan (2024). "Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm)". International Journal of Innovative Approaches in Science Research 8 (3):113-122. https://doi.org/10.29329/ijiasr.2024.1087.1

References

Agarwal, S., Kushwaha, A., Verma, V., Singh, M. P. (2017). Nutrıtıonal attrıbutes of pleurotus mushroom. Singh, M. P., Verma, V. et al. (Ed.). In: Incredible World of Biotechnology (pp. 13-24). 2017 Nova Science Publishers, Inc. ISBN: 978-1-53611-097-5. [Google Scholar]
Anonymous, 2022c. http://www.thegoodscentscompany.com/data/rw1024051.html [Google Scholar]
Anonymous, 2022e. http://www.thegoodscentscompany.com/data/rw1004231.html [Google Scholar]
Bozok, F., Kafkas, E., & Büyükalaca, S. (2018). Türkiye’nin Adana ilinden toplanan Suillus collinitus (Fr.)’un uçucu aroma kompozisyonunun belirlenmesi. Gıda Bil Teknol Derg, 6(4), 486-489. https://doi.org/10.24925/turjaf.v6i4.486-489.1802 [Google Scholar] [Crossref]
Çalıkoğlu, E., Kıralan, M., & Bayrak, A. (2006, Mayıs 24-26). Uçucu Yağ Nedir, Nasıl Üretilir ve Türkiye'deki Durumuna Genel Bir Bakış. Türkiye 9. Gıda Kongresi, Türkiye, 569-570. [Google Scholar]
Deveci, E., Tel Cayan, G., Emin Duru, M., & Turkoglu, A. (2017). Characterization of aromatic volatile compounds of eight wild mushrooms by headspace gc-msd. Chemistry of Natural Compounds, 53(2), 383-385. https://doi.org/10.1007/s10600-017-1999-y [Google Scholar] [Crossref]
Ekinci, N., Şeker, M., & Gündoğdu, M. A. (2016). Effects of post–harvest dippings of calcium oxide on aroma volatile compound of pink lady apple cultivar. Proceedings of the VII. Int. Sci. Agric. Sym. (Agrosym). pp: 1325–1331. 6-9 October 2016, Jahorina, Bosnia-Herzegovania. [Google Scholar]
FAO. (2024). Crops and livestock products. The Food and Agriculture Organization of the United Nations. [Google Scholar]
Kishimoto, K., Matsui, K., Ozawa, R., & Takabayashi, J. (2007). Volatile 1-octen-3-ol induces a defensive response in arabidopsis thaliana. J. Gen. Plant Pathol., 73, 35-37. [Google Scholar]
Kline, D. L. (1994). Olfactory attractants for mosquito surveillance and control: 1-octen-3-ol. Journal of the American Mosquito Control Association, 10(2), 280-287. [Google Scholar]
Mau, J. L., Chyau, C. C., Li, J. Y., & Tseng, Y. H. (1997). Flavor compounds in straw mushrooms volvariella volvacea harvested at different stages of maturity. J. Agric. Food Chem., 45(12), 4726-4729. [Google Scholar]
Moliszewska, E. (2014). Mushroom flavour. Folia Biologica et Oecologica, 10, 80–88. https://doi.org/10.2478/fobio-2014-0007 [Google Scholar] [Crossref]
Nyegue, M., Zollo, P. H. A., Bessiere, J. M., & Rapior, S. (2003). Volatile components of fresh pleurotus ostreatus and termitomyces shimperi from Cameroon. Journal of Essential Oil Bearing Plants, 6(3), 153-160. ISSN: 0972-060X [Google Scholar]
Öztürk, M., Soylu, M. K., Temel, M., Pezikoğlu, F., & Mısır Bilen, G. (2019). Türkiye’nin dünya mantar dış ticaretindeki yeri. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 1: 102-107. ISSN: 2667-7571. [Google Scholar]
Reboredo–Rodriguez, P., Gonzalez–Barreiro, C., Cancho–Grande B., & Simal–Gandara J. (2013). Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars. Food Chem, 141: 637-643. https://doi.org/10.1016/j.foodchem.2013.02.095 [Google Scholar] [Crossref]
Sabatini, N., & Marsilio, M. (2008). Volatile compounds in table olives (Olea europaea L., Nocellara del Belice cultivar). Food Chem, 107: 1522-1528. https://doi.org/10.1016/j.foodchem.2007.10.008 [Google Scholar] [Crossref]
Takken, W., & Kline, L. (1989). Carbon dioxide and i-octen-3-ol as mosquito attractants. Journal of the American Mosquito Control Association, 5(3), 311-316. [Google Scholar]
Usami, A., Motooka, R., Nakahashi, H., Okuno, Y., & Miyazawa, M. (2014). Characteristic odorants from bailingu oyster mushroom (Pleurotus eryngii var. tuoliensis) and summuer oyster mushroom (Pleurotus cystidiosus). J. Oleo Sci. 63 (7), 731-739. https://doi.org/10.5650/jos.ess14043 [Google Scholar] [Crossref]
Venkateshwarlu, G., Chandravadana, M. V., & Tewari, R. P. (1999). Volatile flavour components of some edible mushrooms (Basidiomycetes). Flavour and Fragrance Journal, 14: 191-194. [Google Scholar]
Vichi, S., Guadayol, J. M., Caixach, J., López-Tamames, E., & Buxaderas, S. (2007). Comparative study of different extraction techniques for the analysis of virgin olive oil aroma. Food Chem, 105, 1171-1178. https://doi.org/10.1016/j.foodchem.2007.02.018 [Google Scholar] [Crossref]
Vlasenko, E. N. (2017). Synthesis of aroma compounds by Pleurotus ostreatus (Jacq.:fr.) kumm. cultured on varıous substrates. Biotechnologia Acta, 10(2), 59-67. https://doi.org/10.15407/biotech10.04.059 [Google Scholar] [Crossref]

Volume 8 Issue 3

September 2024

All Manuscript