Investigation of some volatile components of seven fresh wild mushrooms (basidiomycetes)

Journal of Essential Oil Research

Volumn 8, Issue 2, 1996, Pages 199-201

  Rapior, Sylvie ^a   Cavalié, Sophie ^a   Andary, Claude ^a   Pélissier, Yves ^a   Marion, Chantal ^a   Bessière, Jean Marie ^a,b  

^a UNIV MONTPELLIER   (France)

^b INSTITUT CHARLES GERHARDT   (France)

Author keywords

(E) 2 decenal; (E) 2 heptenal; 3 heptanone; 3 octanol; 3 octanone; 4 hydroxy 4 methyl 2 pentanone; Amanita rubescens; Basidiomycetes; Farnesyl acetone; L octen 3 ol; Limonene; Methyl 2,4 dihydroxy 3,6 dimethylbenzoate; Mushroom; Oligoporus caesius; Paxillus involutus; Piptoporus betulinus; Suillus grevillei; Suillus luteus; Xerocomus subtomentosus

Indexed keywords

AROMATIC HYDROCARBONS; COMPOSITION; FUNGI; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY;

BASIDIOMYCETES; CINEOLE; DECENAL; GERANYL ACETONE; HEPTANONE; HEPTENAL; LIMONENE; MUSHROOMS; OCTEN 3 OL; VOLATILE COMPONENTS;

ESSENTIAL OILS;

EID: 0030104454     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.1996.9700594     Document Type: Article

References (15)

1. B. Abraham, U. Krings and R. G. Berger, Dynamic extraction, an efficient screening procedure for aroma producing Basidiomycetes. Chem. Mikrobiol. Technol. Lebensm., 15,178-181 (1993).
2. B. Abraham and R. G. Berger, Higher fungi for generating aroma components through novel biotechnologies. J. Agric. Food Chem., 42, 2344-2348 (1994).
3. R. Courtecuisse and B. Duhem, Guide des champignons de France et d’Europe. Edits., Delachaux et Niestle, Lausanne (1994).
4. D. A. Cronin and M. K. Ward, The characterisation of some mushroom volatiles. J. Sci. Food Agric., 22,477-479 (1971).
5. F. Y. Dijkstra, Studies on mushroom flavors. 3. Some flavour compounds in fresh, canned and dried edible mushrooms. Z. Lebensm. Unter.-Forsch., 160,401-405 (1976).
6. K. H. Fischer and W. Grosch, Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora). Lebensm.-Wiss. u.-Technol., 20,233-236 (1987).
7. A. Gallois, B. Gross, D. Langlois, H. E. Spinnler and P. Brunerie, Influence of culture conditions on production of flavour compounds by 29 lignolytic Basidiomycetes. Mycol. Res, 94, 494-504 (1990).
8. D. L. Largent, D. E. Bradshaw and W. F. Wood, The candy-like odor cfNolaneafructifragans. Mycologia, 82, 786-787 (1990).
9. S. M. Picardi and P. Issenberg, Investigation af some volatile constituents cf mushrooms (Agaricus bisporus) changes which occur during heating. J. Agric. Food Chem., 21, 959-962 (1973).
10. H. Pyysalo and M. Suihko, Odour Characterization and Threshold Values of some volatile compounds in fresh mushrooms. Lebensm.-Wiss. u. -Technol., 9, 371-373 (1976).
11. S. Rapior, S. Cavalie, P. Croze, C. Andaiy, Y. Pilissier and J. M. Bessibre, Volatile components of ten frozen mushrooms (Basidiomycetes). J. Essent. Oil Res., 8,63-66 (1996).
12. R. Tressl, D. Bahri and K. H. Engel, Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris). J. Agric. Food Chem., 30, 89-93 (1982).
13. E. Wasowicz, identification of the volatile flavor compounds in mushroom Agaricus bisporus. Bull. Acad. Pol. Sc., 22,143-151 (1974).
14. R. L. Watson, D. L. Largent and W. F. Wood, The “coal-tar’ odor cfTricholoma inamoenum. Mycologia, 78, 965-966 (1986).
15. I. Yajima, T. Yanai, M. Nakamura, H. Sakakibara and K. Hayashi, Volatile Flavor Compounds of Matsutake -Tricholoma matsutake (Ito et lmai) Sing. Agric. Biol. Chem., 45,373-377 (1981).