Abstract:

Aroma-active compounds in Agarucs bisporus were isolated by simultaneous distillation extraction (SDE) or solid
phase micro extraction (SPME) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total
of 36 and 34 kinds of aroma-active compounds were identified by SDE and SPME, respectively. The following characteristic
flavor compounds were identified: 1-octene-3-ol, 1-octene-3-one, 2-octene-1-ol, 2,6-dimethyl pyrazine, 2-pentyl furan,
methyl pyrazine, n-octanol etc. 1-Octene-3-ol was identified by both methods as the most abundant compound. The two
extraction methods can be used to complement and validate each other.

Key words: Agaricus bisporus, simultaneous distillation extraction (SDE), solid phase micro extraction (SPME), gaschromatography-olfactometry-mass spectrometry (GC-O-MS)