Characterization of Agaricus bisporus flavor by headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID) and gas chromatography–mass spectrometry (GC-MS)

Agaricus bisporus (J.E. Lange) Pilàt, better known as “champignon”, is an edible mushroom, widely traded across the world. It is highly appreciated for its texture and flavor, which typically consists of non volatile and volatile compounds such as a-tocopherol, phenols, ascorbic acid, b-carotene and lycopene [1] and small molecules with eight carbon atoms, such as 1-octen-3- ol, 3-octanone and 3-octanol, respectively. The mushroom cap is of a pale grey-brown colour, with broad, flat scales on a paler background. It is first hemispherical in shape before flattening out with maturity. The cylindrical stipe is up to 6 cm tall by 1–2 cm wide. The firm flesh is white. Other important constituents, which affect the taste of edible mushrooms, are water soluble substances, including 5’-nucleotides, free amino acids, soluble sugars and alcohols [2]. In this work, a headspace solid phase microextraction (HS-SPME) method coupled with GC- MS and GC-FID was developed to evaluate the profile of the volatile compounds that contribute to the aroma of Agaricus bisporus. For method development, volatile and semi-volatile components were extracted by means of two fibres: a 65μm polydimethylsiloxane/divinylbenzene (PDMS/DVB) and 50-30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers. Different parameters (fiber exposure time and temperature, salt addition, sample weight, fiber desorption time, column stationary phase) were manipulated in order to optimize the SPME extraction. Once optimized the HS-SPME-GC method and tested for repeatability, the main volatile compounds were quantified through the standard addition method. Data obtained can be used as an implementation of the information available in literature for this wide consumption edible product.