English
Growth and Volatile Organic Compound Changes of Pleurotus pulmonarius in Response to Dextrin Supplementation
Jun-Hyung Song1, Dong-Ryeol Yu1, Yoon-Seo Jang1, Tae-Min Park1
Youn-Jin Park2, Myoung-Jun Jang1,3*
1Department of Plant Resources, Kongju National University,
2Kongju National University Legumes Green Manure Resource Center
3Center for Smart Future Agricultural Education and Research, College of Industrial Sciences, Kongju National University
*Email: plant119@kongju.ac.kr
This study was conducted to analyze the growth yield and flavor- and functionality-related characteristics of Pleurotus pulmonarius according to Dextrin supplementation. Dextrin was added to potato dextrose broth (PDB) medium at 1, 3, 5, 10, and 20% (w/w), and cultivation yielded growth yields (fresh weight (g)/dry weight (g)) of Con (5.4/0.7), 1% (5.9/0.6), 3% (6.2/0.7), 5% (8.3/0.9), 10% (6.0/0.8), and 20% (5.3/0.8), showing a higher growth yield than the control at 5%. Volatile organic compounds (VOCs) of each treatment were analyzed by SPME–GC–MS/MS. As a result of the analysis, VOC patterns were distinguished as Dextrin concentration increased. Among flavor- and functionality-related compounds, linalool was highest in the control and decreased in the treatments, whereas methyl/ethyl esters of benzoic acid and benzeneacetic acid, methyl ester, were mainly detected under the 5–10% conditions, and an increase in ester-like aroma was observed. As indicators of protein/amino acid metabolism, dimethylamine appeared only at 1%, and the BCAA-derived 3-methylbutanoic acid and methyl isovalerate increased at 10%, showing concentration-dependent changes. Phenacylidene diacetate and 1,3-di-tert-butylbenzene were likely non-biological signals arising from derivatization and were excluded from interpretation. Taken together, these results confirmed that P. pulmonarius reorganized the combination of aroma compounds in conjunction with protein metabolism according to Dextrin concentration, and that the Dextrin 5–10% treatments most strongly changed flavor-related VOC production patterns. This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry(IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs(MAFRA)(RS-2024-00403514)
