Volatile Profiling of Indonesian Culinary Mushrooms Using SPME Coupled to GC-MS and Chemometrics

Volatile organic compounds (VOCs) are important in defining aroma and acting as distinctive chemical signatures for food identification. In this context, culinary mushrooms have become increasingly popular in daily diets, particularly in Indonesia, which offers a rich diversity. Investigations on volatile phytochemical profiles of Indonesian culinary mushrooms has been limited. Therefore, this research aimed to thoroughly characterize the VOC profiles of Indonesian culinary mushrooms for the purposes of aroma discrimination and identification. The extraction and analysis of mushroom VOCs were carried out using solid phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) successfully classified 13 Indonesian culinary mushrooms into 5 groups based on similar volatile chemical profiles, independent of genetic backgrounds. The results showed that markers contributing to the characteristic aroma of mushrooms, including 1-octen-3-ol, 3-octanol, octanal, and 3-octanone, were identified in nearly all samples. A. mesenterica, A. delicata, and L. squarrosolus were distinctly reported, with octanal, acetic acid, and 3-octanol serving as the strongest aroma markers, respectively.