Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace‐Solid‐Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis

Abstract

The classification of six mushroom species (white beech, brown beech, button, oyster, king oyster, and enoki mushrooms) was successfully achieved using canonical discriminant analysis (CDA) on volatile metabolite data sets obtained by headspace‐solid‐phase microextraction gas chromatography (HS‐SPME‐GC). Twenty‐seven major volatile compounds in six edible mushrooms were positively identified by HS‐SPME‐GC mass spectroscopy. The total volatile content was highest in brown beech mushroom (P < 0.05). Significant difference in volatile profile was observed between brown beach and white beech mushrooms. Button mushroom contained significantly higher contents of benzaldehyde and benzyl alcohol than the other mushrooms (P < 0.05). Oyster mushroom contained 1‐octen‐3‐ol as the most prevalent volatile, representing 67% out of total volatiles. Hexanal (35.0%) and 1‐octen‐3‐ol (22.5%) were the most abundant volatiles found in king oyster. Hexanal (29.1%) was the most prevalent volatile in enoki mushroom only. Several volatile pairs with very high positive correlation in their levels were identified, representing the highest correlation coefficient (r = 0.970) for the pair of t‐2‐octenal and 2,4‐octandienal. CDA was much more efficient than principal component analysis for the differentiation of mushroom species. Practical Application The present study provided the important information on the volatile metabolite profiles of popular six commercial mushroom species. The present data will be useful for the quality control of mushrooms cultivated in farms and mushroom products processed in food industry. The strategy of canonical discriminant analysis in combination with HS‐SPME‐GC could be expanded for the determining the authentication of mushroom species.

Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

“…Nevertheless, concentrations of the volatiles (i.e., compounds included in Tables 2 and 3) were higher in P. ostreatus compared to P. eryngii (1684 ± 591 vs. 965.4 ± 321.5 µg/g f.w), in agreement with the data reported by Jung et al ( 2019) [2]. The compounds detected in fresh samples are classified as aldehydes, alcohols, ketones, alkanes, fatty acid methyl esters (FAME) and terpenes.…”

“…Heptanal, 2-hexenal, phenylacetaldehyde, 2,4-nonadienal, and 2,4 decadienals were also present in the volatiles of both mushroom species, at slightly higher concentrations in P. eryngii; finally, nonanal, undecenal and 3-dodecenal were detected only in P. eryngii, while 2-phenyl-2-butenal was recorded only in P. ostreatus. The aldehydes identified in this study have been previously reported in several mushroom species [2,17,29,40].…”

“…Mushrooms have been considered a delicacy for centuries, due to their distinct texture, aroma and exceptional flavor, while pertinent research evidenced unique nutritional and health-promoting benefits [1][2][3]. Mushrooms' popularity steadily increased during the last decades, leading to a 30-fold increment of the world production of edible mushrooms, with Lentinus edodes and Pleurotus ("oyster") spp.…”

Determination of Volatile Water Pollutants Using Cross-Linked Polymeric Ionic Liquid as Solid Phase Micro-Extraction Coatings

“…It is defined as the ratio of the chromatographic peak area response to the SPME extraction of 10 mL of standard solution (10 µg/L) to that with direct injection of 1 µL of standard solution (10 mg/L) [50]. HS-SPME experiments were performed under respective optimized conditions [51][52][53][54]. As can be seen from Table S1 (Supplementary Materials), the fiber has a high enrichment efficiency for two-ring PAHs, long-chain aliphatic alcohols and alkanes, and the lowest enrichment effect was obtained for benzyl alcohol because benzyl alcohol is the most polar analyte.…”

Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

“…With respect to the second question raised, we can point out that Reference [19] demonstrated that the species of fungi of the genus Penicillium could be discriminated between by means of an analysis of volatile secondary metabolites. Moreover, a gas chromatography–mass spectrometry (GC–MS) evaluation of different species of fungi [20,21,22] made evident that the chemical structures of many of these metabolites are similar to those of known fragrance chemicals. In Reference [6], a table showed more than 150 types of aromatic components present in mushrooms related to one or several odors.…”