Volatile Profiles of Log-Cultivated Shiitake (Lentinula edodes) on Four Hardwood Species by HS-SPME/GC-MS

Authors

  • Chih-Hung Lee School of Forestry and Resource Conservation, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan; Academy of Arts & Design, Tsinghua University, Beijing 100084, China https://orcid.org/0009-0007-5949-389X
  • Chun-Ya Lin Department of Wood Based Materials and Design, College of Agriculture, National Chiayi University, Chiayi 600355, Taiwan
  • Su-Ling Liu The Experimental Forest, College of Bio-Resources and Agriculture, National Taiwan University, Nantou 557004, Taiwan
  • Ying-Ju Chen Forest Products Utilization Division, Taiwan Forestry Research Institute, Ministry of Agriculture, Taipei 100051, Taiwan https://orcid.org/0000-0001-9301-3123
  • Sen-Sung Cheng School of Forestry and Resource Conservation, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan; The Experimental Forest, College of Bio-Resources and Agriculture, National Taiwan University, Nantou 557004, Taiwan https://orcid.org/0000-0002-6371-7303

Keywords:

Cinnamomum burmannii, Liquidambar formosana, Odor composition, Quercus glauca, Quercus variabilis, Shiitake mushroom, Volatile compounds

Abstract

The volatile profiles of shiitake mushrooms (Lentinula edodes) cultivated on logs of Liquidambar formosana, Cinnamomum burmannii, Quercus glauca, and Q. variabilis were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Distinct headspace volatile compositions were observed among log species and HS-SPME extraction temperatures. For fresh mushrooms analyzed at 25 °C, samples grown on L. formosana and Q. variabilis contained abundant linalool, whereas those cultivated on C. burmannii and Q. glauca were dominated by C8 alcohols such as 3-octanol. When fresh mushrooms were analyzed at 100 °C, the profiles shifted toward long-chain fatty acids, including n-hexadecanoic acid and linoleic acid. Dried mushrooms were analyzed only under 100 °C HS-SPME condition and exhibited similar patterns across all log species, with linoleic acid and n-hexadecanoic acid as the predominant components. These findings suggest that log species and HS-SPME extraction temperature are associated with distinct headspace volatile profiles, possibly through differences in substrate-derived chemical environments, temperature-dependent volatilization, and compound transformation, thereby shaping the potential aroma characteristics of log-cultivated shiitake mushrooms.

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Published

2026-05-27

How to Cite

Lee, C.-H., Lin, C.-Y., Liu, S.-L., Chen, Y.-J., & Cheng, S.-S. (2026). Volatile Profiles of Log-Cultivated Shiitake (Lentinula edodes) on Four Hardwood Species by HS-SPME/GC-MS. BioResources, 21(3), 6398–6415. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/25428

Issue

Vol. 21 No. 3 (2026)

Section

Research Article or Brief Communication