Analysis of Volatile Compounds in Pine-mushrooms from Different Areas in Southwest China

The volatile compounds in the fresh fruit bodies of pine-mushroom(Tricholoma matsutake Sing.) collected from Linzhi,Yajiang and Xiaojing in Southwest China were extracted by organic solvent extraction-distillation method and analyzed by gas chromatography-mass spectrometry(GC-MS).Twenty-eight,22 and 27 volatile compounds were identified in samples from Linzhi,Yajiang and Xiaojing,respectively,with a total number of 66.Nine volatile compounds were contained in both inzhi and Xiaojin samples and the predominant compounds were 1-oct-3-ol(28.43%) and linoleic acid(33.86%).Nevertheless,only 2 compounds,linoleic acid methyl ester(16.58%),and 2-ethyl hexanal(16.54%),were found simultaneously in the two samples and Yajiang sample.C8 alcohols and aldehydes such as 1-octen-3-ol(mushroom-like aroma) in both Linzhi and Xiaojin samples,3-octanol(mushroom and butter-like aroma),phenyl acetaldehyde(floral honey-like aroma) in Xiaojin sample and 2-ethyl hexanal(green grass-like aroma) in Yajiang sample mostly contributed to the variation of pine-mushroom flavor.These compounds may be used for the classification of pine-mushrooms from different areas in Southwest China.