Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus.

The flavour of Agaricus bisporus was studied by comparing the results obtained in chemical and organoleptic analysis of the same extract. The natural (-)-form of 1-octen-3-ol had a stronger flavour than the (+)-form and was the most important aroma component. Nucleotides, amino-acids and carbohydrates also contributed significantly. Benzaldehyde, benzyl alcohol, 1-octen-3-one, n-butyric and isovaleric acids as well as low-boiling volatiles contributed less to the flavour. A synergistic effect of nucleotides, carbohydrates and (-1-octen-3-ol on the flavour was not observed.