Headspace gas chromatography-mass spectrometry (GC-MS) was used to study the volatile flavor compounds from submerged cultured Ganoderma sinense mycelium. Over twenty-six different volatile flavor compounds from the cultured G. sinense mycelium were detected, and sixteen compounds were identified, which were mainly ketones, alcohols and lactones. Among all the compounds detected in the mycelium, the compound with its characteristic retention peaks at 22.11 min was 2,5-dihydro-3,5-dimethyl-2-furanone, and its content was 59.01 % of the total contents of all the volatile flavor compounds. In add...
