The American Matsutake (Tricholoma magnivelare) is an edible mushroom native to the temperate forests of the United States. The mushroom has a convex cap with cream colored flesh and an aroma described as earthy and floral with spicy cinnamon undertones. The wild mushroom is commercially harvested and exported to Asia as a popular culinary substitute for the pine mushroom (Tricholoma matsutake). While the aroma of T. matsutake has been well explored, the aroma chemistry of T. magnivelare has not been comprehensively evaluated. In the present work, T. magnivelare was subjected to solvent-assisted flavor evaporation (SAFE) distillation and an aroma extract dilution analysis (AEDA). In total, thirty-six odorants were identified with 10 having flavor dilution (FD) factors ≥ 64. The odorants with the highest FD of 1024 were 1-octen-3-one and ethyl (E)-3-phenylprop-2-enoate, both described as having mushroom and cinnamon characters. The next highest FD odorants (FD 256) included linalool, (2E,4E)-2,4-nona-2,4-dienal, and ethyl-3-phenylpropanoate. These odorants had floral-citrus, fatty, and cinnamon attributes, respectively. Additional identified odorants included hexanal (FD 64), (E)-oct-2-enal (FD 64), 3-(methylsulfanyl)propanal (FD 64), methyl-3-phenylpropanoate (FD 64), methyl (E)-3-phenylprop-2-enoate (FD 64), 1-octen-3-ol (FD 16), and 4-methoxybenzaldehyde (FD 1). This report expands on what is generally known about the aroma chemistry of the American Matsutake. These results encourage further quantitative and omission studies to determine the odorants responsible for the unique aroma of the mushroom. This presentation will discuss the aroma chemistry underlying the odor of T. magnivelare.

Odorants from the American matsutake mushroom (Tricholoma magnivelare)

ACS Fall 2020 Virtual Meeting

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