“…The odorants with the highest FDs in the eHMP sample were determined to be 3-(methylsulfanyl)propanal (11,FD 256), 2-and 3-methylbutanoic acids (20, FD 256), 2-acetylthiazole (18, FD 64), 2-phenylacetaldehyde (19,FD 64), HDMF (28,FD 64), sotolon (31, FD 64), 2aminoacetophenone (32, FD 64), and 4-hydroxy-3-methoxybenzaldehyde (36, FD 64) (Table 1). Consistent with the literature, 2-acetyl-1-pyrroline (5,FD 16), butanoic acid (16,FD 16), 2-acetyl-2-thiazoline (23,FD 16), phenylacetic acid (35, FD 16), 1-octen-3-one (4, FD 4), acetic acid (10, FD 4), and 2,3-diethyl-5-methylpyrazine (13, FD 4) were previously detected in cooked mushrooms. 2 The odorants with the highest FDs in the eHMP + cys sample were determined to be 3-(methylsulfanyl)propanal (11,FD 256), 2-and 3-methylbutanoic acids (20,FD 256), sotolon (31, FD 256), 2-furfurylthiol (9, FD 64), p-cresol (29, FD 64), 2-aminoacetophenone (32, FD 64), indole (34, FD 64), phenylacetic acid (35, FD 64), and 4-hydroxy-3-methoxybenzaldehyde (36, FD 64).…”