Volatile Components of Mushroom ( <i>Agaricus subrufecens</i> )

Abstract

ABSTRACT Volatile components of mushroom ( Agaricus subrufecens) were extracted by the simultaneous distillation‐extraction method. About 30 volatile components could be identified by GC and GC‐MS analyses. Aromatic compounds, such as benzyl alcohol, benzaldehyde, benzonitrile, methyl benzoate, and a phenyl acetic acid‐like compound, were the major volatiles (&gt;85%) and are possibly the cause of “almond‐like” aroma of this mushroom. Eight carbon compounds which are common to most mushroom volatiles make up only a minor part (ca 2%) of the total volatiles.