Abstract
The volatile flavour composition of dry milky mushrooms (Calocybe indica) was analysed by capillary GC and compared with that of fresh mushrooms. A total of 20 components were identified. Drying significantly reduced the concentration of 1-octen-3-ol, n-octanol and 3-octanone and increased the concentration of n-hexanal, 2,4-decadienol, 2,4-nonadienol, 2-octen-1-ol, 1-hexanol, decanol and t-linalool oxide. Copyright © 2005 John Wiley & Sons, Ltd.
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