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The characterisation of some mushroom volatiles
Author(s) -
Cronin D. A.,
Ward Margaret K.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220912
Subject(s) - mushroom , phenylacetaldehyde , agaricus bisporus , chemistry , furfural , aroma , agaricus , benzyl alcohol , benzaldehyde , food science , chromatography , organic chemistry , catalysis
A steam‐volatile extract, possessing a strong mushroom‐like odour, has been isolated from Agaricus bisporus, the cultivated white mushroom of the mushroom grower. The major volatile components present, viz., 3‐methylbutanal, 3‐octanone, oct‐1‐en‐3‐one, 3‐octanol, oct‐1‐en‐3‐ol, furfural, benzaldehyde, phenylacetaldehyde and benzyl alcohol, were identified by combined gas chromatography‐mass spectrometry, and several other components were either positively or tentatively identified. The properties of the mushroom‐like odour of oct‐1‐en‐3‐one and of the corresponding alcohol in dilute aqueous solution were examined.