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Volatile flavor compounds in the headspace vapors of fresh Matsutake were absorbed on Porapak Q in a column, then flushed out by heating the column and collected in a cold trap. They were analyzed directly by gas chromatography and gas chromatography-mass spectrometry. The aroma concentrate obtained by simultaneous distillation-extraction with a Likens and Nickerson Type apparatus was also analyzed. By both methods 59 compounds were identified and five were tentatively identified. Sixty of these compounds were identified here for the first time.
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Yajima et al. (1981) studied this question.
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