Volatile flavor constituents of fresh Marasmius alliaceus (Garlic Marasmius)

Abstract : 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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https://hal.umontpellier.fr/hal-02196556
Contributeur : Sylvie Rapior <>
Soumis le : lundi 29 juillet 2019 - 09:31:00
Dernière modification le : lundi 18 novembre 2019 - 15:41:28

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

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