Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage

Table 2

Flavor volatiles in fresh samples of A. bisporus expressed as relative FID peak areas. In parentheses, quantitative values obtained by the standard addition method. Compounds are listed according to the elution order on Supelcowax-10 (PEG) column.

Peak No.	Compound	Area%
1	Ethanol	1.61
2	Butane	0.08
3	2-Methyl butanal	0.58
4	2-(1-Ethylpentyl-)-1,3-dioxolane	0.14
5	Ethylbutyl ketone	0.11
6	n-Undecane	0.06
7	Limonene	0.06
8	2-Butanol	<0.01
9	Ethyl hexanoate	0.18
10	2-Methyl butanol	0.15
11	Isopentyl alcohol	0.28
12	3-Octanone	77.46 (5,587.00 μg/Kg)
13	n-Pentanol	0.08
14	n-Dodecane	<0.01
15	1-Octen-3-one	0.03
16	3-Heptanol	0.01
17	(2E)-Heptenal	0.03
18	6-Methyl-5-hepten-2-one	0.01
19	3-Nonanone	0.03
20	n-Hexanol	0.10
21	n-Tridecane	<0.01
22	Heptylmethyl ketone	0.02
23	n-Nonanal	0.02
24	3-Octanol	13.73 (2,850.00 μg/Kg)
25	(2E)-Octenal	0.09
26	3,6-Dimethyl-3-octanol	<0.01
27	1-Octen-3-ol	0.08
28	n-Heptanol	0.01
29	Dihydromyrcenol	0.01
30	2-Ethyl hexanol	0.08
31	Hydroxymethyl 2-hydroxy-2-methylpropionate	0.01
32	(2E,4E)-Hexadienal	0.04
33	(2E)-Heptenol	<0.01
34	Benzaldehyde	2.34
35	Linalool	0.11
36	n-Octanol	0.07
37	n-Tetradecane	<0.01
38	2-Undecanone	0.03
39	(2E)-Octenol	0.42 (654.00 μg/Kg)
40	1,5-Heptadiene-3,4-diol	0.03
41	Phenylacetaldehyde	0.46
42	n-Nonanol	0.05
43	(3Z)-Nonenol	0.05
44	Valencene	0.01
45	(Z)-α-Bisabolene	0.03
46	(E,E)-α-Farnesene	0.11
47	n-Decanol	0.01
48	Geranylacetone	<0.01
49	Benzyl alcohol	0.89 (641.00 μg/Kg)
50	4-Methyl-1,5-heptadiene	<0.01
51	Phenethyl alcohol	0.08