Monoterpenes in the Aromas of Fresh Wild Mushrooms (Basidiomycetes)

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 831-836

  Breheret, Sophie ^a   Talou, Thierry ^a   Rapior, Sylvie ^b   Bessière, Jean Marie ^c  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b UNIV MONTPELLIER   (France)

^c INSTITUT CHARLES GERHARDT   (France)

Author keywords

Aroma; Basidiomycetes; Headspace concentration; Monoterpene; Mushroom fruit body; Solvent extraction

Indexed keywords

BASIDIOMYCOTA;

EID: 0000781791     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960417h     Document Type: Article

References (39)

1. Abraham, B. G.; Berger, R. G. Higher Fungi for Generating Aroma Components Through Novel Biotechnologies. J. Agric. Food Chem. 1994, 42, 2344-2348.
2. Abraham, B. G.; Krings, U.; Berger, R. G. Dynamic Extraction, an Efficient Screening Procedure for Aroma Producing Basidiomycetes. Chem. Mikrobiol. Technol. Lebensm. 1993, 15, 178-181.
3. Abraham, B. G.; Krings, U.; Berger, R. G. Biotechnological Production of Compounds by Basidiomycetes. GIT Fachz. Lab. 1994, 38, 370-375.
4. Adams, R. P. Identification of Essential Oils by Ion Trap Mass Spectroscopy; Academic Press Inc.: San Diego, CA, 1989.
5. Arctander, S. Perfume and Flavor Chemicals (Aroma chemicals); Allured Publishing Corp.: Carol Stream: U.S., 1994.
6. Audouin, P.; Vidal, J. P.; Richard, H. Volatile Compounds from Aroma of some Edible Mushrooms: Morel (Morchella conica), Wood Blewitt (Lepista nuda), Clouded Agaric (Clitocybe nebularis), and False Chanterelle (Hygrophoropsis aurantiaca). Sci. Aliments 1989, 9, 185-193.
7. Berger, R. G.; Neuhäuser, K.; Drawert, F. Characterization of the Odour Principles of Some Basidiomycetes: Bjerkandera adusta, Poria aurea, Tyromyces sambuceus. Flavour Fragrance J. 1986a, 1, 181-185.
8. Berger, R. G.; Neuhäuser, K.; Drawert, F. Biosynthesis of flavor Compounds by Microorganisms. 6. Odorous Constituents of Polyporus durus (Basidiomycetes). Z. Naturforsch. 1986b, 41c, 963-970.
9. Borg-Karlson, A.-K.; Englund, F. O; Unelius, C. R. Dimethyl Oligosulfides, Major Volatiles Released from Sauromatum guttatum and Phallus impudicus. Phytochemistry 1994, 35, 321-323.
10. Buchbauer, G.; Jirovezt, L.; Wasicky, M.; Nikiforov, A. The Aroma of Edible Mushrooms. Headspace Analysis Using GC/ FID and GC/FTIR/MS. Z. Lebensm.-Unters. -Forsch. 1993, 197, 429-433.
11. Chen, C.-C.; Wu, C.-M. Volatile Components of Mushroom (Agaricus subrufecens). J. Food Sci. 1984, 49, 1208-1209.
12. Collins, R. P.; Halim, A. F. Production of Monoterpenes by the Filamentous Fungus Ceratocystis variospora. Lloydia 1970, 33, 481-482.
13. Courtecuisse, R.; Duhem, B. Guide des Champignons de France et d'Europe; Delachaux and Niestlé: Lausanne, Switzerland, 1994.
14. Drawert, F.; Berger, R. G.; Neuhäuser K. Biosynthesis of Flavor Compounds by Microorganisms. 4. Characterization of the Major Principles of the Odor of Pleurotus euosmus. Eur. J. Appl. Microbiol. Biotechnol. 1983, 18, 124-127.
15. Fenaroli, G. Fenaroli's Handbook of flavor ingredients; Furia T. E., Bellanca, N., Eds,; CRC Press: Dynapol, Palo Alto, CA, 1975.
16. Fischer, K.-H.; Grosch, W. Volatile Compounds of Importance in the Aroma of Mushrooms (Psalliota bispora). Lebensm.-Wiss. Technol. 1987, 20, 233-236.
17. Gallois, A.; Gross, B.; Langlois, D.; Spinnler, H. E.; Brunerie, P. Influence of Culture Conditions on Production of Flavour Compounds by 29 Ligninolytic Basidiomycetes. Mycol. Res. 1990, 94, 494-504.
18. Gross, B.; Asther, M. Aromas from Basidiomycetes: Characteristics, Analysis and Productions. Sci. Aliments 1989, 9, 427-454.
19. Halim, A. F.; Collins, R. P. An Analysis of the Odorous Constituents of Trametes odorata. Lloydia 1971, 38, 451-452.
20. Hanssen, H. P. Volatile Terpenes from Sapwood Staining Fungi. In Progress in Terpene Chemistry; Joulain, D., Ed.; Editions Frontieres: Gif-sur-Yvette, France, 1986; pp 331-341.
21. Hanssen, H. P.; Abraham, W. R. Volatiles from Liquid Cultures of Lentinellus cochleatus (Basidiomycotina). Z. Naturforsch. 1986, 41c, 959-962.
22. Hanssen, H. P.; Sinnwell, V.; Abraham, W. R. Volatile Fragrance Compounds From the Fungus Gloeophyllum odoratum (Basidiomycotina). Z. Naturforsch. 1986,41c, 825-829.
23. Jennings, W.; Shibamoto, T. Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillar Gas Chromatography. Academic Press: New York, 1980.
24. Jung, S.-T; Hong, J.-S. Volatile Components of Oyster Mush-rooms (Pleurotus sp.) Cultivated in Korea. Kor. J. Mycol. 1991, 19, 299-305.
25. Krings, U.; Abraham, B. G.; Berger, R. G. Plant Impact Volatiles from Higher Fungi: A Biotechnological Perspective. Perfum. Flavor. 1995, 20, 79-86.
26. Laatsch, H.; Matthies, L. The Characteristic Odor of Coprinus picaceus: a Rapid Enrichment Procedure for Apolar, Volatile Indoles. Mycologia 1992, 84, 264-266.
27. Lawrence, B. M., Ed. Essential Oils 1988-1991. Natural Flavor and Fragrance Materials. Perfumer & Flavorist; Allured Publishing Corp.: Carol Stream, U.S., 1993.
28. Maga, J. A. Mushroom Flavor. J. Agric Food Chem. 1981,29, 1-4.
29. Mau, J.; Beelman, R. B.; Ziegler, G. R. Aroma and Flavor Components of Cultivated Mushrooms. In Spices, Herbs and Edible Fungi; Charalambous G.; Elsevier: Amsterdam, Netherlands, 1994; pp 657-684.
30. McLafferty, F. W.; Stauffer, D. B. The Wiley NBS Registry of Mass Spectral Data; J. Wiley and Sons: New York, 1989.
31. Rapior, S.; Cavalié, S.; Croze, P.; Andary, C.; Pélissier, Y.; Bessière, J. M. Volatile Components of ten Frozen Mushrooms (Basidiomycetes). J. Essent. Oil Res. 1996a, 8, 63-66.
32. Rapior, S.; Cavalié, S.; Andary, C.; Pélissier, Y.; Marion, C.; Bessière, J. M. Investigation of Some Volatile Components of Seven Fresh Wild Mushrooms (Basidiomycetes). J. Essent. Oil Res. 1996b, 8, 199-201.
33. Sastry, K. S. M.; Agrawal, S.; Manavalan, R.; Singh, P.; Atal, C. K. Studies on Osmoporos odorata (Wulf ex Fr.) Rose Like Aroma Produced by Fermentation. Indian J. Exp. Biol. 1980, 18, 1471-1473.
34. Stenhagen, E.; Abrahamsson, S.; Mc Lafferty, F. W. Registry of Mass Spectral Data; J. Wiley and Sons: New-York, 1976.
35. Talou, T.; Delmas, M.; Gaset, A. Principal Constituents of Black Truffle (Tuber melanosporum) Aroma. J. Agric. Food Chem. 1987, 35, 774-777.
36. Tressl, R.; Bahri, D.; Engel, K. H. Formation of Eight-Carbon and Ten-Carbon Components in Mushrooms (Agaricus bisporus). J. Agric. Food Chem. 1982, 30, 89-93.
37. Vidal, J. P.; Toulemonde, B.; Richard, H. Constituants Volatils de l'Arôme d'un Champignon Comestible: le Mousseron (Marasmius oreades). Lebensm.-Wiss. Technol. 1986, 19, 353-359.
38. Wood, W. F.; Brandes, M. L.; Watson, R. L.; Jones, R. L.; Largent, D. L. Trans-2-nonenal, the Cucumber Odor of Mushrooms. Mycologia 1994, 86, 561-563.
39. Wood, W. F.; Watson, R. L.; Largent, D. L. The Odor of Agaricus augustus. Mycologia 1990, 82, 276-278.