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Last Update: 01/31/00

Determination of Volatile Organic Compounds In Mushrooms

 INTRODUCTION

Certain kinds of mushrooms are considered a delicacy throughout the world. The flavor qualities are greatly dependent on the numerous volatile and semi-volatile compounds (VOC's) contained within the mushroom complex. However, others are poisonous and can be very detrimental to one's health. In addition, mushrooms have been and are currently being investigated as sources of natural products for new and better flavors, as well as those which may be used by the pharmaceutical industry in the development of life saving drugs. Analytical techniques are needed to identify and quantitate VOC's present in mushrooms, so that these techniques can be used to analyze the components which are responsible for flavor and off-flavors as well as identify compounds which may be toxic or unique to the species of mushroom. Volatile organic compounds were collected from several kinds of edible mushrooms and analyzed by using a purge and trap technique (P&T), followed by trapping on an adsorbent resin and subsequent analysis by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS).

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