Shiitake mushrooms, volatile compound identification

Identification of Volatile Compounds in Shiitake Mushrooms Using Modern Extraction Techniques... 

Eri, S. Da Costa, N.C., Identification of volatile compounds in shiitake mushrooms using modem analytical techniques including GC-olfactometry, 7th Symposium of Flavor Chemistry and Biology, Wartburg, Germany, 2004. 

Trithiolanes have received increasing attention since the identification of diastereomeric 3,5-dimethyl-l,2,4-trithiolane in the volatiles of boiled beef (13). The parent 1,2,4-trithiolane is a component of Shiitake mushrooms (14) and red algae (15). In addition to 3,5-dimethyl-l,2,4-trithiolane, Kubota et al. (16) identified 3-methyl-5-ethyl-l,2,4-trithiolane and 3,5-diethyl-l,2,4-tri-thiolane in both syn and anti forms in boiled Antarctic Gulls. Both compounds were described as garlicky. Flament and co-workers (17) reported the identification of 3-methyl-5-ethyl-l,2,4-trithiolane and 3-methyl-5-isopropyl-l,2,4-trithiolane in a commercial beef extract. ... 

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See also in sourсe #XX -- [ , , , , , , , , , , , ]

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