Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage

Abstract

Mushrooms are sources of food, medicines, and agricultural means. Not much is reported in the literature about wild species of the Mediterranean flora, although many of them are traditionally collected for human consumption. The knowledge of their chemical constituents could represent a valid tool for both taxonomic and physiological characterizations. In this work, a headspace-solid-phase microextraction (HS-SPME) method coupled with GC-MS and GC-FID was developed to evaluate the volatile profiles of ten wild mushroom species collected in South Italy. In addition, in order to evaluate the potential of this analytical methodology for true quantitation of volatiles, samples of the cultivated species Agaricus bisporus were analyzed. The choice of this mushroom was dictated by its ease of availability in the food market, due to the consistent amounts required for SPME method development. For calibration of the main volatile compounds, the standard addition method was chosen. Finally, the assessed volatile composition of A. bisporus was monitored in order to evaluate compositional changes occurring during storage, which represents a relevant issue for such a wide consumption edible product.

Mass Spectrometry-Based Untargeted Metabolomics and α-Glucosidase Inhibitory Activity of Lingzhi (Ganoderma lingzhi) During the Developmental Stages

“…The latter, at primordia stage, was noticed at its highest levels in comparison to other developmental stages. Previous studies about the role of putrescine in G. lingzhi shows that it is responsible for mushroom-like smell [48], and it influences the biosynthesis of ganoderic acid [49]. Thus, at this stage we found that more triterpenoids were produced i.e., ganoderenic acid C ( 38 ), ganoderic acid C2 ( 39 ), ganoderenic acid A ( 44 ), ganoderic acid K ( 45 ), ganoderic acid H ( 49 ), ganoderic acid A ( 50 ), and ganoderenic acid D ( 54 ).…”

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

“…Differences compared with our results, such as their higher concentration of 1-octen-3-one, may emerge because of differences in soil, growing location and climate. 37 In a study by Costa et al, 38 SPME coupled with GC/MS was used to identify 22 components in C. cibarius from Italy; the predominant volatiles were found to be C-8 compounds such as 3-octanone, 3-octanol and 2-(E)-octen-1-ol, which represented 21.8, 15.9 and 25.9% of the total GC/MS integrated area respectively. Fons et al 39 identified 15 volatiles in fresh chanterelle; among them, 1-octen-3-ol (44%) and 2-(E)-octen-1-ol (40.5%) were found at the highest concentrations.…”

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

“…e main components found in cepe were (i) 1-octen-3-ol (66.9%), (ii) 3-octanone (8.43%), and (iii) hexanal (6.99%). It was previously found that 1-octen-3-ol and 3-octanone are secondary metabolites of most mushrooms and give them their typical "mushroom-like" odor [32]. According to Csóka et al, the percentage of the 8-carbon volatiles in cepe was notably high (65.41%), and 1-octen-3-ol was the predominant compound [33].…”