Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom .

Chanterelles are one of the most highly valued wild edible mushroom genera worldwide. This work aimed to investigate the nutritional characteristics and volatile compounds' profile of for the first time. Proximate analysis was performed according to the Association of Official Agricultural Chemists, while the mineral contents and the volatile compounds were determined using ICP-MS and GC-MS, respectively. had an average of 25.8% protein, 5.5% fat, 12.7% ash, and 55.9% carbohydrates, including 11.4% fiber per dw of mushroom. Further analyses of the fat and protein contents revealed high amounts of polyunsaturated fatty acids as well as monosodium glutamate-like amino acids. Linoleic acid (42.0% of fat) and oleic acid (28.6% of fat) were the major fatty acids, while leucine (1.2%) and lysine (0.9%) were the most abundant essential amino acids. The results showed that contained 3.1 µg/g vitamin D2 and 4.9 mg/g vitamin E per dw, as well as notable quantities of macro- and microelements, such as potassium, calcium, magnesium, and iron. GC-MS analysis revealed various volatile compounds such as acetaldehyde, -hexanal, 3-methylbutanal, 1-octen-3-ol, etc. In conclusion, this study supports the use of as a food rich in fiber and vitamin E, with a suitable amount of protein and other nutrients.