Background: A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel.
Results: We tentatively identified 40 aroma compounds and seven unknown volatiles. The M. importuna aroma profile consisted of 14 aldehydes, six alcohols, 10 methyl esters, four heterocyclic/sulfur compounds, 10 carbohydrates and three other compounds (i.e. one acid, one ketone and one butyl ester). The most abundant volatiles were carbohydrates, with a total relative peak area of 29.3%, followed by alcohols (27.7%), aldehydes (21.6%), methyl esters (10.8%), heterocyclic/sulfur compounds (3.1%) and other compounds (5.8%). The 8-carbon (C8) compounds imparting typical mushroom-like aroma were very abundant in M. importuna, accounting for 27.9% of the total peak area and including, amongst others, 1-octen-3-ol (80% of total C8), octanal and 2-octenal (Z- and E-).
Conclusion: The aroma volatile profile of morels has much in common with that of other mushrooms, with a few unique characteristics. To our knowledge, this is the first detailed report of the aroma profile of M. importuna. © 2017 Society of Chemical Industry.
Keywords: M. importuna; SPME; aromatic compound; edible mushroom; volatile.
© 2017 Society of Chemical Industry.