Mushroom aroma analysis

[m_aksu07]

Dear friends,

I have newly discovered and just registered to forum..I say "hello" all..

I want to analyze aroma of some wild-edible mushrooms. I have previously worked with HPLC but know a little about GC-MS technique and I want to ask some things:

1)How can I choose an optimum sample extraction method..there are some extraction methods such as SPME, head space but I don't know which one is suitable for me..Wha is the difference?

2)In case I don't know probable aroma components of mushroom, how can I identify the compounds correctly and select right standarts.

Thank you in advance for your help..

[Okkie]

Hi.

first of all, SPME is more sensitive than headspace.
the headspace is concentrated on your SPME fibre. Trying different kind of fibres can give you much more info. But be aware of problems with reproducability. For identification SPME is great, for quantification you need to be carefull.
Mushroom flavour contains mainly
1-octen-3-one and 1-octen-3-ol
in small amouts 1-hepten-3-ol and 1-nonen-3-on
The real difference is the small, little components, but these are almost not detectable due to low concentration.

The first two overlap on a DB1 and DB5 column because the first one is a hudge component. I would recommend a FFAP column.

Further, not all components you will find in your MS will contribute to the smell.
Therefore sniffing is the best detection in combination with MS for identification