The effect of supplemental medicinal dried dung beetle (Catharsius molossus) on the volatile flavor constituents of Ganoderma lucidum fermented broth
虫药蜣螂对灵芝发酵物风味组成的影响

The volatile flavor compounds from medicinal insect Catharsius molossus and Ganoderma lucidum fermented broth supplemented with dried adult of C. molossus were analyzed by head-space-GC-MS, and the effect of the addition of the medicinal dried dung beetle on the detailed volatile flavor constituents from G. lucidum broth were analyzed. The results showed that over forty and thirty different volatile flavor compounds in C. molossus and G. lucidum broth supplemented with C. molossus were detected, respectively. There appeared some new flavor compounds in G. lucidum after fermented broth supplemented with C. molossus, such as phenylmethanal, alpha terpineol, phenylethyl alcohol, benzothiazole and 2-pinen-10-ol, among them, alpha terpineol, phenylethyl alcohol and benzothiazole were from the insect; phenylmethanal and 2-pinen-10-ol was newly formed volatile compound. These five compounds were all permitted food spice substances, and other potential negative flavor compounds from the insect medicine C. molossus were biotransformed or biodegraded by the enzyme systems of G. lucidum, and not appeared in G. lucidum broth after 7d fermentation. Therefore, the addition of the dried insect has little effect on the volatile flavor of G. lucidum cultured broth. This work suggests that G. lucidum cells could biotransform or biodegrade the negative flavor compounds from the insect C. molossus.