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Advisor(s)
Abstract(s)
Wild edible mushrooms are consumed a lot in many countries, being cooked or eaten
in salads. Their culinary and commercial value is mainly due to their organoleptic
properties, namely aroma and flavour. In addition, the aroma is very characteristic for each
mushroom species, which determines the distinction between them. Despite the high
consumption of mushrooms, little work is available concerning their volatile composition.
Trás-os-Montes region (north-eastern Portugal) is known for the variety of its soils and
diversity of climate conditions. This variability assumes an important role in mushroom
production, which is why this region is recognised as one of the richest regions in wild
edible species. In this work eleven wild edible mushrooms collected in this region were
studied: Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans,
Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis,
Tricholoma equestre, Fistulina hepatica and Cantharellus cibarius. With the exception of B.
edulis, F. hepatica, C. cibarius and S. luteus, there is no knowledge of volatile
characterisation of these species.
The volatile and semi-volatile constituents were determined by headspace solid-phase
microextraction (HS-SPME) and by liquid extraction combined with gas chromatographymass
spectrometry (GC-MS). A total of 49 volatiles and 17 semi-volatile components were
identified. Using sensorial analysis, the descriptors “mushroom-like”, “farmfeed-like”,
“floral”, “honey-like”, “hay-herb” and “nutty” were obtained. The multivariate analysis
(principal component analysis and agglomerative hierarchic cluster analysis) of sensorial
and chemical data revealed a correlation between sensory descriptors and volatiles. The
studied mushroom species can be divided in three groups: one rich in C8 derivatives, like
3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone and 1-octen-3-one; another with
high amounts of terpenic volatile compounds; and a third one rich in methional. The
presence and contents of these compounds gives a considerable contribution to their
sensory characteristics.
Description
Keywords
Wild edible mushrooms Volatile compounds HS - SPME GC-MS
Citation
Guedes de Pinho, P.; Ribeiro, B.; Gonçalves, R F.; Baptista, P.; Valentão, P.; Seabra, R. M.; Andrade, P.B. (2007). Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics. In 4th Annual Meeting of the Portuguese Proteomics Network (ProCura) e 1st Meeting of the Portuguese National Mass Spectrometry Network (RNEM). Aveiro