Advisor(s)
Abstract(s)
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
Description
Keywords
Wild edible mushrooms Semivolatile compounds Sensorial analysis Volatile GC-MS Solid-phase microextraction
Citation
Guedes de Pinho, Paula; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, Patrícia; Seabra, Rosa; Andrade, Paula (2008). Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 56:5, p. 1704-1712
Publisher
ACS Publications