Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom ( Agaricus bisporus) and cooked dried mushroom

Abstract

The aroma volatiles of cooked edible mushroom ( Agaricus bisporus) were extracted and concentrated to a valid essence using well-established techniques. Analysis by conventional GC and GC/MS showed at least 40 components (total ca 150 μ/g), including trace amounts of benzyl isothiocyanate which indicated the presence of benzylglucosinolate in A. bisporus. Previously identified C 8 components, which are important to the characteristic flavour of mushroom, were also obtained, with oct-1-en-3-ol contributing ca 59% ( ca 88 μ/g) to the sample. A new mushroom volatile was detected, cyclo-octanol ( ca 24%, 36μ/g), presumably formed by cyclization of oct-1-en-3-ol during cooking. The C 8 compounds comprised ca 98% of the sample. The volatiles of cooked dried mushrooms (total ca 500μ/g) were very different and only one of the seven C 8 compounds, oct-1-en-3-one ( ca 1.5%), survived processing. A number of pyrazines and other thermally-produced artefacts of processing were recognized. Benzyl cyanide as well as benzyl isothiocyanate was identified in dried mushroom samples, providing further evidence of the presence of benzylglucosinolate in edible mushroom. No 2-phenethylglucosinolate products could be detected in any mushroom samples, even using highly sensitive SIM searches during GC/MS.