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Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 1997

Volatile flavor constituents of fresh Marasmius alliaceus (Garlic Marasmius)

Résumé

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.

Dates et versions

hal-02196556 , version 1 (29-07-2019)

Identifiants

Citer

Sylvie Rapior, Sophie Breheret, Thierry Talou, Jean-Marie Bessière. Volatile flavor constituents of fresh Marasmius alliaceus (Garlic Marasmius). Journal of Agricultural and Food Chemistry, 1997, 45 (3), pp.820-825. ⟨10.1021/jf960511y⟩. ⟨hal-02196556⟩
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