The formation of volatile C8 components and less volatile C10 (Cn) oxo and hydroxy acids was investigated in fresh mushrooms (Agaricus campestris). The components were isolated from the mushrooms by distillation-extraction and liquid-liquid extraction and analyzed by capillary gas chromatography-mass spectrometry. Further characterization was made by infrared spectroscopy, NMR spectroscopy, chemical reactions, and Me3Si derivatizations. After addition of linoleic and linolenic acids, the following components were identified for the first time in mushrooms: (Z)-2-octenal, (Z)-l,5-octadien-3-one, (Z)-l,5-octadien-3-ol, (Z,Z)-2,5-octadienal, and (Z,Z)-2,5-octadien-l-ol (partly showing intensive mushroom-like odors). 10-Oxodecanoic acid, 10-hydroxydecanoic acid, 10-oxoundecanoic acid, 10hydroxyundecanoic acid, 10-oxo-8-decenoic acid, 10-hydroxy-8-decenoic acid, 9-oxodecanoic acid, and 9-hydroxydecanoic acid were characterized as enzymatic products from linoleic acid.

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Eleven diphenols and seven caramel compounds were extracted from roasted coffee with pentane/ether (1 + 1), silylated with BSTFA, characterized, and semiquantified by GC-MS. Seven phenols and five caramel components were identified for the first time in roasted coffee. Robusta coffee contained the highest amounts of phenols and maltol. Arabica showed higher amounts of furaneol (2.5-dimethyl-4-hydroxy-3(2H)-furanone), isomaltol, 5-hydroxymaltol, and 5-hydroxy-5.6-dihydromaltol.

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