Identification of Volatile Compounds in Seven Edible Fresh Mushrooms.

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Abstract
About 50 volatile compounds were identified in each of the 7 edible fresh mushrooms Cantharellus cibarius, Gyromitra esculenta, Boletus edulis, Lactarius trivialis, L. torminosus, L. rufus, and Agaricus bisporus. The relative concentrations of the main aroma compounds were determined and their contribution to the mushroom aroma is discussed. The studied mushrooms are rich in alcohols and carbonyl compounds containing 8 Ca atoms. The main volatile compound in fresh wild mushrooms is 1-octen-3-ol and in cultivated A. bisporus, benzyl alcohol. Among the volatiles of G. esculenta, 3 previously unknown toxic compounds were identified and their structures revealed.