Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 4, Pages 854-859Publisher
WILEY
DOI: 10.1111/j.1365-2621.2009.01919.x
Keywords
Gas chromatography-mass spectrometry; Hygrophorus species; mushrooms; solid phase microextraction; volatile compounds
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Funding
- State Scholarships Foundation of Greece (IKY)
- German Academic Exchange Service (DAAD)
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The volatile composition of the wild edible mushroom species Hygrophorus chrysodon, Hygrophorus eburneus and Hygrophorus russocoriaceus was analysed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. Forty-five volatile compounds were detected, including alcohols, aldehydes, ketones, hydrocarbons, esters and terpenes. The most abundant compounds in the three species were 3-methyl butanal, hexanal, p-cymene, 3-octanone, 1-octen-3-one, 3-octanol, 1-octen-3-ol and benzoic acid methyl ester. The concentration of eight-carbon (C-8) compounds relative to the total volatiles varied widely ranging from 24.14% to 61.41% among the three species. Finally, the presence of sesquiterpenes only in Hygrophorus russocoriaceus, confirms the characteristic distinctive cedar odour of this species.
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