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The “shrimp mushroom”,    Russula   xerampelina   , has a strong cooked shellfish odour. Headspace volatiles from fresh sporocarps of this mushroom were analysed using solid phase microextraction ( SPME ) and gas chromatography–mass spectrometry ( GC–MS ). Trimethylamine and trimethylamine  N -oxide were the only volatile compounds detected emanating from the fruiting body. Trimethylamine is noted for its fishy, cooked crab or cooked shrimp-like odour.Graphical Abstract

﻿The cooked shellfish-odour of the mushroom Russula xerampelina

The cooked shellfish-odour of the mushroom Russula xerampelina