Title: | Aroma-volatile profile of black morel (Morchella importuna) grown in Israel |
Address: | "Tel Hai Academic College, Upper Galilee, Israel. Postharvest and Food Science Department, MIGAL, Kiryat Shmona, Israel. Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel" |
ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
Abstract: | "BACKGROUND: A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel. RESULTS: We tentatively identified 40 aroma compounds and seven unknown volatiles. The M. importuna aroma profile consisted of 14 aldehydes, six alcohols, 10 methyl esters, four heterocyclic/sulfur compounds, 10 carbohydrates and three other compounds (i.e. one acid, one ketone and one butyl ester). The most abundant volatiles were carbohydrates, with a total relative peak area of 29.3%, followed by alcohols (27.7%), aldehydes (21.6%), methyl esters (10.8%), heterocyclic/sulfur compounds (3.1%) and other compounds (5.8%). The 8-carbon (C8) compounds imparting typical mushroom-like aroma were very abundant in M. importuna, accounting for 27.9% of the total peak area and including, amongst others, 1-octen-3-ol (80% of total C8), octanal and 2-octenal (Z- and E-). CONCLUSION: The aroma volatile profile of morels has much in common with that of other mushrooms, with a few unique characteristics. To our knowledge, this is the first detailed report of the aroma profile of M. importuna. (c) 2017 Society of Chemical Industry" |
Keywords: | "Ascomycota/*chemistry/growth & development/metabolism Fruiting Bodies, Fungal/chemistry/growth & development/metabolism Gas Chromatography-Mass Spectrometry Israel Odorants/analysis Volatile Organic Compounds/*chemistry/metabolism M.importuna Spme aromat;" |
Notes: | "MedlineTietel, Zipora Masaphy, Segula eng England 2017/06/10 J Sci Food Agric. 2018 Jan; 98(1):346-353. doi: 10.1002/jsfa.8477. Epub 2017 Jul 28" |