Volatile Flavor Constituents of FreshMarasmius alliaceus(GarlicMarasmius)

Comparative analyses of volatile flavor constituents of fresh wild Marasmius alliaceus (garlic Marasmius ) were carried out by organic solvent extraction and dynamic headspace concentration using GC/MS and GC/sniffing. Sixteen and 27 volatile components were identified by solvent and headspace methods, respectively. The major linear sulfur-containing compounds identified in Marasmius species were 2,4,5,7-tetrathiaoctane and 2,3,5-trithiahexane by solvent extraction and 2,4-dithiapentane, 3,4-dithiahexane, and 2-thiapentanal by headspace concentration. Seven volatile compounds were identified by both methods, i.e., 1,3-dithietane, benzaldehyde, 2,3,5-trithiahexane, 2,3,4,6-tetrathiaheptane, and three dimethyl polysulfide components (dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide). Solvent extraction and headspace concentration analyzed all volatile components present in mushrooms and only exhaled compounds, respectively.