Abstract
Aroma components produced by Laetiporus sulphureus, an alcohol fermentable mushroom, was examined. Laetiporus sulphureus produced peach-like aroma in the malt extract medium during mycelial cultivation. The aroma components were extracted from culture filtrate by steam distillation and organic solvent extraction, and the components were analyzed by gas chromatography and mass spectrometry. The extract contained about twenty components. The four major compounds were ydecalactone, y-octalactone, non-identified compound B (m/z:41, 55, 111, 132) and γ-dodecen-6-lactone, and their contents were 46.33%, 7.58%, 4.08% and 1.98%, respectively.
