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

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.