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Aroma‐volatile profile of black morel ( Morchella importuna ) grown in Israel
Author(s) -
Tietel Zipora,
Masaphy Segula
Publication year - 2018
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.8477
Subject(s) - aroma , chemistry , octanal , gas chromatography–mass spectrometry , mushroom , sulfur , solid phase microextraction , organic chemistry , chromatography , food science , mass spectrometry , hexanal
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 . © 2017 Society of Chemical Industry