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J Agric Food Chem

Title:		Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms
Author(s):		de Pinho PG; Ribeiro B; Goncalves RF; Baptista P; Valentao P; Seabra RM; Andrade PB;
Address:		"REQUI MTE/Servico de Farmacognosia, Faculdade de Farmacia da Universidade do Porto, R. Anibal Cunha 164, 4050-047 Porto, Portugal. pguedes@ff.up.pt"
Journal Title:		J Agric Food Chem
Year:		2008
Volume:		20080212
Issue:		5
Page Number:		1704 - 1712
DOI:		10.1021/jf073181y
ISSN/ISBN:		0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"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"
Keywords:		Agaricales/*chemistry Cluster Analysis Gas Chromatography-Mass Spectrometry Humans Multivariate Analysis Odorants/*analysis Principal Component Analysis *Smell Solid Phase Microextraction/methods *Taste Volatilization;
Notes:		"Medlinede Pinho, P Guedes Ribeiro, Barbara Goncalves, Rui F Baptista, Paula Valentao, Patricia Seabra, Rosa M Andrade, Paula B eng Research Support, Non-U.S. Gov't 2008/02/13 J Agric Food Chem. 2008 Mar 12; 56(5):1704-12. doi: 10.1021/jf073181y. Epub 2008 Feb 12"