Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

Abstract

Comparative analyses of volatile flavor constituents of fresh wild Marasmius alliaceus (garlic Marasmius) were carried out by organic solvent extraction and dynamic headspace concentration using GC/MS and GC/sniffing. Sixteen and 27 volatile components were identified by solvent and headspace methods, respectively. The major linear sulfur-containing compounds identified in Marasmius species were 2,4,5,7-tetrathiaoctane and 2,3,5-trithiahexane by solvent extraction and 2,4-dithiapentane, 3,4-dithiahexane, and 2-thiapentanal by headspace concentration. Seven volatile compounds were identified by both methods, i.e., 1,3-dithietane, benzaldehyde, 2,3,5-trithiahexane, 2,3,4,6-tetrathiaheptane, and three dimethyl polysulfide components (dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide). Solvent extraction and headspace concentration analyzed all volatile components present in mushrooms and only exhaled compounds, respectively.

Critical effect of oxygen on aroma compound production by Proteus vulgaris

“…The thioether, 2,4-dithiapentane, with a ''garlic, cabbage or rancid'' note (Martin, Neelz, & Spinnler, 2004), was shown to highly contribute to the flavour of various foods, such as cheese (Cuer et al, 1979), cooked bean (Frerot, Velluz, Bagnoud, & Delort, 2008), white truffle (Bellesia, Pinetti, Bianchi, & Tirillini, 1996) and mushroom (Rapior, Breheret, Talou, & Bessiere, 1997). Esters are responsible for the sweet, fruity and floral notes in various foods.…”

“…The grilled chicken note could be linked to the production of 1,4-dithiane, characterised by a meatlike flavour note by Chen et al (2003). Moreover, 2,4-dithiapentane, produced under static culture conditions, has a garlic-like, sulphury note that could contribute to the high intensity of the sulphur/rotten egg note (Rapior et al, 1997).…”

Effect of Dimethyl Sulfides on the Induction of Apoptosis in Human Leukemia Jurkat Cells and HL-60 Cells

“…[1][2][3] Epidemiological studies have provided some convincing evidence that increased dietary consumption of garlic reduces the risk of cancer. 4) The anticancer effects of garlic are generally attributed to organosulfur compounds (OSCs) formed during garlic storage and processing, especially to allyl sulfides.…”

Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high‐resolution GC/ToF–MS

“…14 Its spectrum was described as an unknown component of the mushroom Marasmius alliaceus by Rapior. 15 We confirmed its structure by chemical synthesis and found this compound particularly odorant, possessing an incredibly strong alliaceous note. In the same family, 33 (RI 1106, C 3 H 8 S 3 ), which showed a similar fragmentation pattern, was tentatively identified as 1,3,5-trithiahexane.…”