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Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS

Summary

This study compared the flavor compounds in wine cap mushrooms grown in two different ways: in a forest under bamboo and in a greenhouse. Using advanced laboratory techniques, researchers found that greenhouse-grown mushrooms develop much stronger flavors, especially during the first two days of growth. The best time to harvest these mushrooms for maximum flavor is at 48 hours after they emerge, before they start to deteriorate around day 3-4.

Background

Stropharia rugosoannulata is a deciduous mushroom rich in polysaccharides, flavonoids, and other bioactive compounds. It can be cultivated in different environments including forests and greenhouses. Previous studies have shown differences in nutritional content between these cultivation methods, but volatile aroma components have not been comprehensively compared.

Objective

To investigate and compare the volatile aroma compounds of S. rugosoannulata cultivated under forest and greenhouse environments across different growth stages. To identify key aroma contributors and determine optimal harvest timing based on aroma profile.

Results

A total of 36 volatile aroma compounds were identified across both cultivation environments. Forest samples contained 22 compounds while greenhouse samples contained 34 compounds. Peak aroma content occurred at 48 hours (2203.7 μg/kg forest, 4516.6 μg/kg greenhouse). Key aroma compounds included Hexanal, 3-Octanone, 2-Undecanone, and (E)-Nerolidol with OAV values indicating 3-Octanone contributed most to overall flavor (OAV>60).

Conclusion

Greenhouse cultivation produces significantly higher volatile aroma compound content than forest cultivation, particularly during early growth stages. Both cultivation methods reach similar aroma profiles by 72-84 hours when mushrooms become inedible. The optimal harvest time for maximum aroma is 48 hours post-emergence, with 17 key aroma difference factors identified between cultivation methods.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 37509748, DOI: 10.3390/foods12142656
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