Determinaton of Volatile Aroma Components of Gyromitra Mushroom Using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

Authors

  • Hatıra Taşkın Niğde University
  • Gökhan Baktemur Osmaniye Korkut Ata Üniversitesi, Fen Edebiyat Fakültesi, Biyoloji Bölümü, 80000 Osmaniye
  • Ebru Kafkas Çukurova Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, 01330 Adana
  • Saadet Büyükalaca Çukurova Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, 01330 Adana

DOI:

https://doi.org/10.24925/turjaf.v1i1.8-11.14

Keywords:

Acetic acid, Acetaldehyde, HS-GC/MS, Gyromitra

Abstract

Gyromitra is one of the poisonous mushrooms with being evaluated as edible mushrooms in Turkey and in many countries. This study was performed to determine volatile aroma compounds of Gyromitra collected from Turkey at Horticulture Department of Çukurova University, Adana-Turkey in 2011. Gyromitra mushroom samples collected from Adana province of Turkey were used as material. Volatile aroma compounds were determined using Headspace Gas Kromotografi Mass Spectrometry (HS-GC/MS) technique. Twenty-four different volatile aroma compounds were detected in this study. Phenol was identified as the major aroma component at 47.10% content. This compound was followed with Carbamic acid methyl ester (14.12%), Acetic acid (4.47%), 1-Octen-3-ol (4.14%) and Acetaldehyde (4.10%). Phenol is an antioxidant compound and it has anti-carcinogenic effect. 1-Octen-3-ol is an alcohol which commonly found in mushroom. Acetic acid and Acetaldehyde are poisonous compounds. Although high number of phenol and 1-Octen-3-ol in Gyromitra fungus is displayed as flavor and significant in terms of health, containing toxic compounds such as acetic acid and the acid aldehyde raises the risk factors in exhaustion.

Author Biography

Hatıra Taşkın, Niğde University

Department of Plant Production and Technologies

Published

04.12.2013

How to Cite

Taşkın, H., Baktemur, G., Kafkas, E., & Büyükalaca, S. (2013). Determinaton of Volatile Aroma Components of Gyromitra Mushroom Using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Turkish Journal of Agriculture - Food Science and Technology, 1(1), 8–11. https://doi.org/10.24925/turjaf.v1i1.8-11.14

Issue

Section

Crop Production

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