Volatile Components of Mushroom (<i>Agaricus subrufecens</i>)

Chen, Chu-Chin

doi:10.1111/j.1365-2621.1984.tb10433.x

Cited by 36 publications

(20 citation statements)

References 14 publications

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“…The identification of volatile compounds was based on computer matching with the mass spectra in the NIST 05, WILEY and ADAMS libraries, as well as by comparison of the mass spectra and retention indices (RI) according to those reported in the literatures [1,[10][11][12][13][14][15][16][17][18][19]23]. In addition, a home-made library in the Shanghai Institute of Technology, based on the analysis of reference oils and commercially available standards, was also used for the identification and quantification.…”

Section: Identification and Quantification Of Volatile Compoundsmentioning

confidence: 99%

“…It was suggested that the aldehydes of 5-methyl-2-phenyl-2-hexenal, benzaldehyde, and phenyl acetaldehyde were generated from the Maillard reaction pathway [33]. Chen and Wu [16] also demonstrated the presence of 5methyl-2-phenyl-2-hexenal in mushroom of Agaricus subrufescens. Volatile compounds of aldehydes generally displayed coarse and heavy aromas of raw fish [34].…”

Section: Volatile Compounds In Differentmentioning

confidence: 99%

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Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Zhou

Feng

2015

Journal of Sensors

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Volatile profiles of eight mushrooms were characterized by gas chromatography-mass spectrometry and electronic nose analysis. Volatile compounds including 11 alcohols, 11 ketones, 15 aldehydes, 3 sulfur compounds and alkenes, 8 terpenes, 7 acid and esters, 5 heterocyclic compounds, 20 aromatic compounds, and 4 other compounds were identified. The overall aroma properties of the mushrooms were analyzed by the electronic nose. Results indicated that the e-nose sensors have the ability to accurately respond to different mushrooms with similar fingerprint chromatograms. The relationship between the GC-MS data and e-nose responses of different mushrooms was modeled by principal component analysis and partial least squares regression. This combination for the volatile analysis with chemometric methods can be applied to distinguish different mushrooms successfully. Furthermore, it is concluded that the volatile composition of commercial mushrooms could benefit a finger spectrum by e-nose to identify the species of edible fungi.

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Section: Identification and Quantification Of Volatile Compoundsmentioning

confidence: 99%

Section: Volatile Compounds In Differentmentioning

confidence: 99%

Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Zhou

Feng

2015

Journal of Sensors

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“…On the other hand, octen-3-ol was not found in the solvent extract of M. alliaceus even if it was very often reported in mushrooms (Dijkstra and Wikén, 1976;Pyysalo and Suihko, 1976;Chen and Wu, 1984;Vidal et al, 1986;Mau et al, 1992;Buchbauer et al, 1993).…”

Section: Resultsmentioning

confidence: 92%

“…Compound 35 is identified as 2,3,4,6-tetrathiaheptane due to the presence of m/z 93 and 79 fragments; the value of the chromatographic retention index of 35 is coherent with those of the previous sulfur compounds. Compound 41 with molecular mass 218 and five sulfur atoms should be the superior homologue of 35; the structure of On the other hand, the first three dimethyl polysulfides 10, 22, and 32 were identified in M. alliaceus as reported in Lentinus edodes (Morita and Kobayashi, 1966;Chen and Wu, 1984;Chen and Ho, 1986), cheeses (Cuer et al, 1979), Allium species, i.e., onions (Kuo and Ho, 1992) and leeks (Stephani and Baltes, 1992), and brassicaceous vegetables (Maruyama, 1970). 1,2,4-Trithiolane (27), which was found in high level in L. edodes (Chen and Ho, 1986), was detected in very low amount in M. alliaceus; compound 27 was identified by the retention index value and mass spectrum, which were similar to those reported by Chen and Ho (1986).…”

Section: Resultsmentioning

confidence: 98%

Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

Rapior

Breheret

Talou

et al. 1997

J. Agric. Food Chem.

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Comparative analyses of volatile flavor constituents of fresh wild Marasmius alliaceus (garlic Marasmius) were carried out by organic solvent extraction and dynamic headspace concentration using GC/MS and GC/sniffing. Sixteen and 27 volatile components were identified by solvent and headspace methods, respectively. The major linear sulfur-containing compounds identified in Marasmius species were 2,4,5,7-tetrathiaoctane and 2,3,5-trithiahexane by solvent extraction and 2,4-dithiapentane, 3,4-dithiahexane, and 2-thiapentanal by headspace concentration. Seven volatile compounds were identified by both methods, i.e., 1,3-dithietane, benzaldehyde, 2,3,5-trithiahexane, 2,3,4,6-tetrathiaheptane, and three dimethyl polysulfide components (dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide). Solvent extraction and headspace concentration analyzed all volatile components present in mushrooms and only exhaled compounds, respectively.

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“…Este método se ha aplicado a muchos alimentos: quesos (Aishima, 1987), setas (Chen, 1984), peras (Russell, 1981), jugo de pomelo (Núñez, 1985), pepino (Shioía, 1988), pericarpo de melón (Horvat, 1987), uvas (Horvat, 1984), pistachos (Wyllie, 1990), tes (Owuor, 1990), etc.…”

Section: Destilación-extracción Simultáneaunclassified

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

Morales¹,

Aparicio²,

Gutiérrez³

1992

Grasas y Aceites

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RESUMEN Técnicas de aislamiento y concentración de volátiles de aceites vegetalesUno de los métodos de evaluación del flavor de los alimentos consiste en la determinación de sus componentes volátiles. La primera etapa necesaria para realizar este tipo de análisis es el aislamiento y concentración de los mismos. Se ha realizado una revisión bibliográfica sobre las diferentes técnicas utilizadas para este fin en diferentes alimentos y especialmente en aceites vegetales. Los métodos utilizados son muy diversos, se ofrece una explicación de cada uno de ellos considerando las diferentes variantes existentes. Asimismo se detallan las aplicaciones realizadas en aceites vegetales durante los últimos años. PALABRAS-CLAVE: Aceite vegetal -Componentes volátiles (aislamiento) -Componentes volátiles (concentración) -Información (artículo). SUIVIMARY Techniques for the isolation and concentration of vegetable oils volátilesOne of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volátiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

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Volatile Components of Mushroom (Agaricus subrufecens)

Cited by 36 publications

References 14 publications

Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry

Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

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