Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms

Abstract

Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

“…The aroma compounds in shiitake mushroom have been identified as eight-carbon compounds and sulfur compounds (Pinho et al, 2008;Thomas, 1973;Maggi et al, 2012). It has been reported that a significant amount of aroma compounds present in fresh mushroom is lost during drying.…”

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

“…All the samples extractions were carried out in triplicate. The chromatographic analysis was performed on a Shimadzu GC-2010 Plus equipped with a Shimadzu GCMS-QP2010 SE detector (Malheiro et al, 2017(Malheiro et al, , 2013Pinho et al, 2008). A TRB-5MS (30 m × 0.25 mm × 0.25 μm) column (Teknokroma, Spain) was used.…”

Characterization of Volatile Compounds inAstraeusspp.

“…with those in the other mushroom groups indicated that the volatiles found in this Gasteromycetidae were almost exclusively formed from fatty acids. Terpenoids and ester compounds, such as hexyl acetate and ethyl caproate, that are typical of other mushrooms 1,[18][19][20] were not identified in this study. Even though Astraeus spp.…”

“…Their culinary and commercial value is mainly due to flavor, which is characteristic of and unique to mushroom species. 1) Among the diverse volatile compounds in mushrooms, aliphatic eightcarbon (C 8 ) components, including 1-octen-3-ol, 2-octen-1-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone, have been reported to be major contributors to mushroom flavor. [1][2][3] Astraeus species, ectomycorrhizal fungi, grow in association with tree roots, and their fruiting bodies develop just beneath the soil surface.…”

“…1) Among the diverse volatile compounds in mushrooms, aliphatic eightcarbon (C 8 ) components, including 1-octen-3-ol, 2-octen-1-ol, 3-octanol, 1-octanol, 1-octen-3-one, and 3-octanone, have been reported to be major contributors to mushroom flavor. [1][2][3] Astraeus species, ectomycorrhizal fungi, grow in association with tree roots, and their fruiting bodies develop just beneath the soil surface. 4) One member of the genus, the puffball mushroom, or Astraeus odoratus, is widely consumed in north and northeast Thailand due to its unique flavor.…”