The concentrations of 1-octen-3-ol, 5'-GMP and glutamic acid were compared in 8 fresh, 3 canned and 5 dried mushroom species. The highest amounts of 1-octen-3-ol and 5'-GMP were found in the fresh muschrooms. Agaricus bitorquis, Pleurotus ostreatus and Pholiota squarrosa contained 5-7 times as much 1-octen-3-ol as Agaricus bisporus and Calvatia gigantea 58 times as much. Coprinus comatus and Pleurotus ostreatus contained much 5'-GMP. Little 1-octen-3-ol and 5'-GMP were found in most dried and canned mushrooms. Potatoes and tomatoes were analyzed for comparison. Little or no 1-octen-3-ol and 5'-GMP were observed. Glutamic acid was present in most samples in sufficient quantities to have an important influence on the flavour.

The flavour of Agaricus bisporus was studied by comparing the results obtained in chemical and organoleptic analysis of the same extract. The natural (-)-form of 1-octen-3-ol had a stronger flavour than the (+)-form and was the most important aroma component. Nucleotides, amino-acids and carbohydrates also contributed significantly. Benzaldehyde, benzyl alcohol, 1-octen-3-one, n-butyric and isovaleric acids as well as low-boiling volatiles contributed less to the flavour. A synergistic effect of nucleotides, carbohydrates and (-1-octen-3-ol on the flavour was not observed.