No abstract

No abstract

Comparison of Hungarian ground red paprika volatiles of known origin (identical to cultivated varieties grown in Kalocsa, Hungary) and provenance has been performed following simultaneous distillationextraction sample preparation. After polar phase capillary gas-chromatography, mass spectrometric identification of as many compounds as possible was carried out to precisely describe the aroma profile of the cultivars. For conceptualizing the results a data evaluation and interpretation method has been elaborated considering the component ratios that are much more characteristic of the cultivars than the absolute amounts themselves. Relative intensity interpretation of the peak areas (y-axis) and Programmed Temperature Retention Index (x-axis) measurement resulted in aromagrams individually characteristic of the cultivated varieties. In an identification experiment the cultivars have been recognized successfully by the graphic visualization of the results called aroma-spectra (by analogy to mass spectrometry) method.

The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

No abstract