Monoterpenes in the Aromas of Fresh Wild Mushrooms (Basidiomycetes)

• Published in: Journal of agricultural and food chemistry Vol. 45; no. 3; pp. 831 - 836
• Main Authors: Breheret, Sophie, Talou, Thierry, Rapior, Sylvie, Bessière, Jean-Marie
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.1997
• Subjects: Biological and medical sciences; CHAMPIGNON COMESTIBLE; CHAMPIGNON TOXIQUE; Chemical Sciences; COMPOSE DE LA FLAVEUR; COMPOSE VOLATIL; COMPUESTO VOLATIL; COMPUESTOS DEL SABOR; EDIBLE FUNGI; Environmental Sciences; ESPECTROMETRIA; FLAVOUR COMPOUNDS; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; IDENTIFICACION; IDENTIFICATION; Life Sciences; MONOTERPENE; MONOTERPENES; MONOTERPENOS; ODEUR; OLOR; POISONOUS FUNGI; SETAS COMESTIBLES; SETAS VENENOSAS; SMELL; SPECTRAL ANALYSIS; SPECTROMETRIE; SPECTROMETRY; VOLATILE COMPOUNDS; Volatile compound; Monoterpene; Aroma; Flavor; Poisonous fungi; Edible fungi; solvent extraction; Basidiomycetes; headspace concentration; monoterpene; mushroom fruit-body
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf960417h

The odorous volatile compounds in the fruiting bodies of 82 fresh wild mushrooms species were investigated for monoterpene compounds by GC/MS using both headspace concentration and solvent extraction techniques. In this study, 34 mushrooms gave positive analyses for monoterpenes and the wide diversity of such molecules extracted from basidiocarps was noted. A total of 27 different monoterpenes was identified in this investigation, for example, limonene, α-pinene, camphene, β-phellandrene, and linalool. Both analysis methods used were well adapted to the identification of monoterpenes in fresh mushrooms. Keywords: Aroma; monoterpene; mushroom fruit-body; Basidiomycetes; headspace concentration; solvent extraction