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J Med Food

Title:		Gas chromatography-mass spectrometry confirmation of the sensory scent features of the most commonly consumed Agaricus bisporus and Agaricus subrufescens exhibiting anticancerous traits
Author(s):		Gyorfi J; Geosel A; Kiss M; Nemes K; Csoka M; Korany K;
Address:		"Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Corvinus University of Budapest, Budapest, Hungary"
Journal Title:		J Med Food
Year:		2013
Volume:		16
Issue:		2
Page Number:		167 - 175
DOI:		10.1089/jmf.2011.0326
ISSN/ISBN:		1557-7600 (Electronic) 1096-620X (Linking)
Abstract:		"In Hungary, fairly little is known about Agaricus subrufescens Peck (formerly called Agaricus blazei Murrill), which is cultivated on an industrial scale in the Far East. Nevertheless, this mushroom species exerts a curative influence and might become a new pillar of cancer research and antitumorous therapy. The present study gives a detailed discussion on the compositional differences of the scent components of A. subrufescens and its close relative Agaricus bisporus based on gas chromatography-mass spectrometry measurements, subsequent to Likens-Nickerson simultaneous distillation-extraction"
Keywords:		Agaricus/*chemistry/metabolism Antineoplastic Agents/*chemistry Gas Chromatography-Mass Spectrometry Hungary Odorants/*analysis Volatile Organic Compounds/*analysis/metabolism;
Notes:		"MedlineGyorfi, Julia Geosel, Andras Kiss, Maria Nemes, Katalin Csoka, Mariann Korany, Kornel eng 2013/02/14 J Med Food. 2013 Feb; 16(2):167-75. doi: 10.1089/jmf.2011.0326"