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The Effect of Amanita Rubescens Pers Developmental Stages on Aroma Profile

Summary

This research studied how the aroma of the Blusher mushroom (Amanita rubescens) changes as it grows and matures. Scientists analyzed the chemical compounds that create the mushroom’s smell at different growth stages, from young to fully mature to decomposing. This knowledge helps us better understand mushroom development and quality. Impacts on everyday life: – Helps mushroom foragers identify the best time to harvest wild mushrooms – Improves our understanding of food quality and freshness indicators – Contributes to better methods for assessing mushroom quality in markets – Could lead to improved storage and preservation techniques for mushrooms – Helps distinguish between fresh and spoiling mushrooms through their aroma profile

Background

Aroma, formed by volatile and non-volatile compounds, is a key characteristic of food affecting consumer preferences. Edible mushrooms are consumed as a delicacy for both their nutritional value and specific aroma. Volatile organic compounds are synthesized as protection or metabolic by-products. While many publications exist on fungal aroma with 150 identified compounds, there is limited information about aroma profiles across different fruiting body developmental stages of wild edible mushrooms like Amanita rubescens.

Objective

To evaluate the effect of various developmental stages of Amanita rubescens Pers fruiting bodies from Slovakia on volatile compounds, determined in dichloromethane extract using gas chromatography-mass spectrometry.

Results

Sixty-two volatile compounds were identified including 24 alkanes, 13 alcohols, 11 alkenes, 5 acids, 3 esters, 2 aldehydes, 2 amides, 1 imide, and 1 ketone. Caps contained more volatile compounds than stipes. The fully mature stage caps were characterized by specific compounds including 4,6-dimethyl-dodecane, 2-hexyl-1-decanol, 1,3-di-tert-butylbenzene, and 2-hexyl-1-dodecanol. Early rotting stages showed presence of niacinamide and glycerol, while later rotting stages contained 2-methyl and 3-methyl butanoic acids.

Conclusion

The study confirmed that aromatic profiles can distinguish between initial developmental stages, fully mature stages, and decomposition stages of A. rubescens. Caps proved better than stipes for determining aromatic profiles. This represents the first detailed specification of individual developmental stages of this wild edible mushroom based on volatile compound analysis.
  • Published in:Journal of Fungi,
  • Study Type:Laboratory Analysis,
  • Source: 10.3390/jof7080611
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