Abstract: In order to clarify the contribution of flavor components to the overall flavor of button mushroom (Agaricus bisporus), the flavor compounds in mushroom were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Two kinds of SPME fibers with different coatings and two columns with different polarities were used for the extraction and separation of flavor compounds. The results indicated that the SPME fiber (DVB/CAR/PDMS) with three phases could separate more flavor compounds than the fiber (CAR/PDMS) with two phases; similarly, the polar column (DB-WAX) could separate more flavor compounds than the weak-polar column (HP-5), especially octane and octene derivatives. Nevertheless, more pyrazine compounds could be separated by non-polar column (HP-5). The major flavor compounds in button mushroom were 1-octen-3-one (mushroom-like flavor), 1-octen-3-ol (mushroom-like flavor), 3-octen-2-one (cooked mushroom-like flavor), benzeneacetaldehyde (floral flavor), 2,5-dimethyl pyrazine (popcorn flavor), 2,6-dimethyl pyrazine (roasted nut flavor), hexanal (grass flavor), 3-methylbutanal (fruity flavor) and 2-acetylthiazole (meat flavor).

Key words: button mushroom (Agaricus bisporus), flavor compounds, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), polar column, weak-polar column