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The volatile flavour composition of cultivated mushroom species, Agaricus bisporus, Pleurotus florida and Calocybe indica of India was analysed by capillary GC following isolation by simultaneous distillation and solvent extraction (SDE) at reduced pressure. About 25 flavour components were identified and their variation in the three species is highlighted. The most abundant compound was 1-octen-3-ol and its concentration was highest in P. florida. The other important components were n-octanol, 3-octanol, 3-octanone, 2-octen-1-ol, n-pentanal, n-pentanol, 1-hexanol, benzyl alcohol, 2-octenal and n-octanal.
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Venkateshwarlu et al. (1999) studied this question.
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