Csóka Mariann, Geosel Andras, Amtmann Maria, Korany Kornel
Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent Istvan University, Budapest, Hungary.
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent Istvan University, Budapest, Hungary.
Int J Med Mushrooms. 2017;19(5):433-443. doi: 10.1615/IntJMedMushrooms.v19.i5.50.
The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.
对来自匈牙利的4种食药用蘑菇（双孢蘑菇、美味牛肝菌、鸡油菌和猴头菇）子实体的挥发性成分进行了检测，以分析其香气成分。采用同时蒸馏/萃取法从真菌中提取挥发性化合物，并通过气相色谱-质谱联用仪进行测定。尽管真菌的香气不如香料那样具有特征性，但在蘑菇中发现了几类挥发性化合物。鉴定出的成分数量在61至100种之间，真菌中通常含有较高比例的8碳挥发性化合物。除了共同特性外，还确定了各自的属性：蘑菇中苯化合物的比例突出，牛肝菌中含有大量含氮挥发性化合物，鸡油菌中含有类胡萝卜素降解产物，猴头菇中含有高碳数的酯类和脂肪酸。这些特征性香气成分的鉴定对于区分物种以及确认它们在蘑菇产品中的存在可能非常重要。
