Analysis of Volatile Flavor Compounds in Submerged Cultured Ganoderma Sinense Mycelium by Headspace Gas Chromatography

Headspace gas chromatography-mass spectrometry (GC-MS) was used to study the volatile flavor compounds from submerged cultured Ganoderma sinense mycelium. Over twenty-six different volatile flavor compounds from the cultured G. sinense mycelium were detected, and sixteen compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the mycelium, the compound with its characteristic retention peaks at 22.11 min was 2,5-dihydro-3,5dimethyl-2-furanone, and its content was 59.01 % of the total contents of all the volatile flavor compounds. In addition, 3-penten-2-one and amyl vinyl carbinol with their characteristic retention peaks at 9.75 and 18.07 min, respectively, were the known food spice substances. The results were useful to help us to know the flavor compounds of cultured Ganoderma sinense mycelium since it can be used as a convenient medicinal product, and also to preliminarily understand the mechanism of light aroma emitted from the submerged cultured Ganoderma sinense mycelium.