Volatile compounds in fresh, cooked fresh, dried and cooked dried Agaricus bisporus using ambient temperature vacuum distillation

Ambient temperature vacuum distillation in conjunction with headspace- solid phase micro-extraction (HS-SPME) was used to study the volatile compounds (VC) in Agaricus bisporus. Different extraction times 2, 3, 4 and 5 h were also tested against VC yield and 4 h was found to be the best extraction time with most of the compounds retrieved. No significant difference was found between the VC extracted in 4 and 5 h. The samples were analysed as fresh, boiled under reflux, dried and dried and then boiled under reflux. The major peaks identified in all treatments were 4-methyl, 3-penten-2one, benzaldehyde, 1-octen-3-ol, 3-octanone, 3-octanol, and 2-octen-1-ol, 1-octanol. Benzyl alcohol and 1-octen-3-one were identified whenever heat was applied while pyrazine, limonene, benzyl isothiocyanate, and 4 phenyl-2-butenal were detected in dried then boiled under reflux samples. Thermal processing affected the relative concentration of VC where a decrease in the relative concentration of the main C8 compounds was observed while other compounds, such as furfural, limonene, benzyl alcohol, 3, 5, 5-trimethyl- cyclohexen-2-one, were formed.