Volatile Composition of Fourteen Species of Fresh Wild Mushrooms (<i>Boletales</i>)

Rapior, Sylvie; Marion, Chantal; Pélissier, Yves; Bessière, Jean‐Marie

doi:10.1080/10412905.1997.9699468

Cited by 41 publications

(36 citation statements)

References 12 publications

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“…3-Octanol and 1-octen-3-ol are the major volatile components of many species of molds (Kaminski et al 1980) and mushrooms (Rapior et al 1997). They have been found as aggregation pheromone components from several cucujid grain beetles (Coleoptera: Cucujidae) (Pierce et al 1991 and references therein).…”

Section: Electrophysiological Responsesmentioning

confidence: 99%

Bark volatiles from nonhost angiosperm trees of spruce bark beetle, Ips typographus (L.) (Coleoptera: Scolytidae): Chemical and electrophysiological analysis

2000

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Volatiles from bark of three nonhost angiosperm trees of Ips typographus (Coleoptera: Scolytidae) (Betula pendula, B. pubescens, and Populus tremula) were collected by headspace sampling and direct solvent extraction in June 1998, and identified and quantified by coupled gas chromatographic-mass spectrometry (GC-MS). Only small amounts of bark volatiles were detected in the aerations in situ from undamaged stems of the nonhost trees. In headspace volatiles from bark chips the two birch species had a similar odour profile, with two sesquiterpene hydrocarbons, h-zingiberene and h-santalene, as the most dominant components. Bark of P. tremula emitted significantly less sesquiterpenes and more green leaf volatiles (GLVs) than the two birch species did. Solvent extraction of fresh bark gave similar volatile composition for the two birches compared to the headspace of bark chips, but large differences were found in P. tremula. Coupled gas chromatographic-electroantennographic detection analysis (GC-EAD) of the headspace volatiles from fresh bark chips of the three nonhost species revealed five compounds that consistently elicited antennal responses by I. typographus. The strongest antennal responses were elicited by trans-conophthorin, (5S,7S)-(-)-7-methyl-1,6-dioxaspiro[4.5]decane with optical purity of ca. 90% (S,S). The other four antennally active bark volatiles were 1-hexanol, (Z)-3-hexen-1-ol, 3-octanol and 1-octen-3-ol, which had similar electroantennogram (EAG) dose-response curves and response thresholds. (9)-trans-Conophthorin showed a different, linear EAG dose-response curve, with a 10 times lower response threshold than the other GC-EAD active compounds, similar to the pheromone component, (− )-(4S)-cis-verbenol. These results suggest that not only the green leaf alcohols from leaves of the angiosperm trees but also the nonhost bark volatiles could be used by I. typographus as long-range olfactory cues to discriminate between its conifer host and the nonhosts, birch and aspen.

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Section: Electrophysiological Responsesmentioning

confidence: 99%

Bark volatiles from nonhost angiosperm trees of spruce bark beetle, Ips typographus (L.) (Coleoptera: Scolytidae): Chemical and electrophysiological analysis

2000

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“…Several wild and cultivated mushroom species have been screened for their flavour profiles. [2][3][4][5] The volatile flavour profiles of Agaricus bisporus, Pleurotus florida and Calocybe indica, the widely cultivated mushroom species of India, have been documented recently. 6 Most studies on the volatile flavour profiles of mushrooms are on fresh mushrooms, which have very short shelf-life but can be preserved for a long time by drying.…”

Section: Introductionmentioning

confidence: 99%

Volatile flavour components of dry milky mushrooms (Calocybe indica)

Chandravadana¹,

Vekateshwarlu²,

Babu³

et al. 2005

Flavour Fragr. J.

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Drying of MushroomsFresh mushrooms with a moisture content of 85-90% were air-dried at 40-45°C to a final moisture content of 10%. The dried mushrooms were later used for the extraction of flavour compounds. Isolation of Volatile CompoundsFresh (300 g) and dried (30 g) mushrooms were cut into small pieces and homogenized in a Waring blender (Braun, Model-MX-32-2, Germany) at low speed with 600 ml distilled water for 2 min. The homogenate was subjected to simultaneous distillation and solvent extraction under reduced pressure in a Likens and Nikersontype apparatus, 8 using diethyl ether as the extraction solvent. The volatiles were collected at 15°C, dried over anhydrous sodium sulphate and concentrated to 0.1 ml at 35°C bath temperature. This experiment was replicated three times. Gas ChromatographyAnalysis was performed on a Perkin-Elmer Autosystem-XL gas chromatograph fitted with 30 m × 0.25 mm i.d. PE-wax (stationary phase, polyethylene glycol) and PE-1 (stationary phase, polydimethylsiloxane) (Perkin-Elmer, USA) fused silica capillary columns. The operational conditions were: 60°C for 4 min, rising at 5°C/min to 200°C, then held for 5 min; injector and detector (FID) temperatures, 230°C and 260°C, respectively; carrier gas, nitrogen at a flow rate of 1.0 ml/min; split ratio, 1:100; sample size, 0.5 µl. The following standards were chromatographed under identical conditions: 1-octen-3-ol,

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“…Noel‐Suberville and others (1996) mentioned that 1‐octen‐3‐ol (“mushroom alcohol”) was the major aromatic compound that was trapped and they indicated that linoleic acid was the major compartment for the metabolic interconversion into aromatic compounds. 3‐Heptanone was a main volatile component from 7 fresh wild mushrooms (Rapior and others 1997). [E]‐2‐heptenal was related with sweetness on relationship between sensory and instrumental analysis of tomato flavor (Baldwin and others 1998).…”

Section: Resultsmentioning

confidence: 99%

“…[E]‐2‐heptenal was related with sweetness on relationship between sensory and instrumental analysis of tomato flavor (Baldwin and others 1998). 3‐Octanol (oily, wild sesame, herbaceous) has been detected as a volatile compound found in king oyster mushrooms ( Pleurotus eryngii ) and the main components of the fresh wild mushroom fruit bodies (Rapior and others 1997). As a result, hexanal and 1‐octen‐3‐ol were represented on a planty note with high FD‐factors in this study, and these might be induced by metabolic interconversion of fatty acids such as linoleic acid.…”

Section: Resultsmentioning

confidence: 99%

Aroma‐Active Components ofLycii fructus(kukija)

Lee¹,

Shin²,

Oh³

2008

Journal of Food Science

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The fruit of Lycii fructus has been used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Thirty-three odor compounds were sniffed at GC-O, each trial equipped with DB-5MS and HP-WAX capillary column. The most contributing odor compounds in L. fructus were (E)-2-heptenal (green, mushroomy), 1-heptanol (planty, oily), hexanal (planty), 3-octanol (mushroomy, planty), 1-octen-3-ol (mushroomy), and 2-methyl-2-butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.

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Volatile Composition of Fourteen Species of Fresh Wild Mushrooms (Boletales)

Cited by 41 publications

References 12 publications

Bark volatiles from nonhost angiosperm trees of spruce bark beetle, Ips typographus (L.) (Coleoptera: Scolytidae): Chemical and electrophysiological analysis

Bark volatiles from nonhost angiosperm trees of spruce bark beetle, Ips typographus (L.) (Coleoptera: Scolytidae): Chemical and electrophysiological analysis

Volatile flavour components of dry milky mushrooms (Calocybe indica)

Aroma‐Active Components ofLycii fructus(kukija)

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