Determination of the Effects of Different Tree Logs on Some Important Volatile Aroma Components in the Oyster Mushroom (Pleurotus ostreatus Jacq Kumm)

Oyster mushroom (Pleurotus spp.) is grown in significant quantities around the world. Compared to the Agaricus species, it is highly tolerant to hot and cold conditions, making it easier to cultivate. At the same time, their cultivation can be done in many different nutrient media. This provides advantages in the agricultural use of many waste materials or materials used for heating purposes. In addition, mushrooms have an important place in the agriculture and food sector, especially with their unique flavor. In the study, oyster mushroom (Pleurotus ostreatus) was grown in nutrient media prepared using logs of beech (Fagus spp.), chestnut (Quercus spp.), poplar (Populus spp.), linden (Tilia spp.) trees. The research was conducted in the mushroom cultivation facility at C.O.M.U., Faculty of Agriculture, Horticulture Department. In the study, aroma compounds were analyzed in mushrooms grown in the mentioned media. Under the conditions of our study, it was found that linden logs were not suitable for Pleurotus ostreatus production. Major aroma components were 3 octanone, 3-octanol, 1-octen-3-ol components known to create mushroom aroma, odor or taste. It has been determined that total rate of these components, which are important in the aroma industry, are at higher levels in the nutrient medium consisting of poplar tree logs.