RT Journal Article
ID 678e3f973f8a4f7e
A1 Csóka, Mariann
A1 Geosel, Andras
A1 Amtmann, Maria
A1 Korany, Kornel
T1 Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2017
FD 2017-07-03
VO 19
IS 5
SP 433
OP 443
K1 Agaricus bisporus
K1 Boletus edulis
K1 Cantharellus cibarius
K1 culinary-medicinal mushrooms
K1 GC-MS
K1 Hericium erinaceus
K1 volatiles
AB The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography−mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,77c3ff4726898ae1,678e3f973f8a4f7e.html