Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensis using HS-SPME/GC-MS

Abstract

A headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to evaluate the profile of the volatile components that accounted for the aroma of two edible mushrooms, viz. Phlebopus portentosus and Cantharellus yunnanensis. There were 51 and 69 volatile compounds identified from P. portentosus and C. yunnanensis, respectively. These compounds were mainly acids, hydrocarbons, ketones, esters, aldehydes, and alcohols, of which acetic acid was most abundant among these volatile components. Onanoic acid, 9-oxo-,methyl ester, 2-pentyl-furan, and 5,6-dihydro-2-pyranone were discovered in the mushrooms for the first time, and the volatile compounds of C. yunnanensis was also investigated for the first time. In addition, the volatile compounds of P. portentosus and C. yunnanensis were analyzed by principal components analysis (PCA). The findings reveal the differences among samples and provide the basic data for the chemotaxonomy in studying P. portentosus and C. yunnanensis.

Keywords

• Edible fungi
• Volatile components
• HS-SPME/GC-MS