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Volatile Components of Mushroom ( Agaricus subrufecens )
Author(s) -
CHEN CHUCHIN,
WU CHUNGMAY
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10433.x
Subject(s) - mushroom , chemistry , aroma , benzyl alcohol , benzyl benzoate , benzaldehyde , acetic acid , benzonitrile , extraction (chemistry) , organic chemistry , food science , catalysis
Volatile components of mushroom ( Agaricus subrufecens) were extracted by the simultaneous distillation‐extraction method. About 30 volatile components could be identified by GC and GC‐MS analyses. Aromatic compounds, such as benzyl alcohol, benzaldehyde, benzonitrile, methyl benzoate, and a phenyl acetic acid‐like compound, were the major volatiles (>85%) and are possibly the cause of “almond‐like” aroma of this mushroom. Eight carbon compounds which are common to most mushroom volatiles make up only a minor part (ca 2%) of the total volatiles.