Volatile flavour components of dry milky mushrooms (Calocybe indica)

Abstract

The volatile flavour composition of dry milky mushrooms (Calocybe indica) was analysed by capillary GC and compared with that of fresh mushrooms. A total of 20 components were identified. Drying significantly reduced the concentration of 1-octen-3-ol, n-octanol and 3-octanone and increased the concentration of n-hexanal, 2,4-decadienol, 2,4-nonadienol, 2-octen-1-ol, 1-hexanol, decanol and t-linalool oxide. Copyright © 2005 John Wiley & Sons, Ltd.