Head-Space Gas Chromatographic Analysis for the Volatile Flavor Compounds from Submerged Culture Broth of Ganoderma sinense (a Medicinal Fungus)

The volatile flavor compounds from submerged culture broth of Ganoderma sinense were investigated by head-space gas chromatography-mass spectrometry (GC-MS). More than twenty-eight different volatile flavor compounds from the broth were detected, and twenty compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the broth, the compound with its characteristic retention peaks at 22.36 min was 2,5-dihydro-3,5- dimethyl-2-furanone, and its content was 68.19 % 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 9.74 and 18.03 min, respectively, were the known food spice substances. The results were useful to help us to know the flavor compounds of culture broth since it can be used as a convenient medicinal product, and also to preliminarily understand the mechanism of light aroma emitted from the submerged culture broth of G. sinense.