Formation of Eight-Carbon and Ten-Carbon Components in Mushrooms (Agaricus campestris)

Roland Tressl, Daoud Bahri, Karl Heinz Engel

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156 Scopus citations

Abstract

The formation of volatile C8 components and less volatile C10 (C11) oxo and hydroxy acids was investigated in fresh mushrooms (Agaricus campestris). The components were isolated from the mushrooms by distillation-extraction and liquid-liquid extraction and analyzed by capillary gas chromatography-mass spectrometry. Further characterization was made by infrared spectroscopy, 1H NMR spectroscopy, chemical reactions, and Me3Si derivatizations. After addition of linoleic and linolenic acids, the following components were identified for the first time in mushrooms: (Z)-2-octenal, (Z)-1,5-octadien-3-one, (Z)-1,5-octadien-3-ol, (Z,Z)-2,5-octadienal, and (Z,Z)-2,5-octadien-l-ol (partly showing intensive mushroom-like odors). 10-Oxodecanoic acid, 10-hydroxydecanoic acid, 10-oxoundecanoic acid, 10-hydroxyundecanoic acid, 10-oxo-8-decenoic acid, 10-hydroxy-8-decenoic acid, 9-oxodecanoic acid, and 9-hydroxydecanoic acid were characterized as enzymatic products from linoleic acid.

Original languageEnglish
Pages (from-to)89-93
Number of pages5
JournalJournal of agricultural and food chemistry
Volume30
Issue number1
DOIs
StatePublished - 1982
Externally publishedYes

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