Abstract: 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.

Key words: Tricholoma matsutake Sing., volatile compounds, gas chromatography-mass spectrometry (GC-MS)