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KMID : 1161420130160020167
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Journal of Medicinal Food
2013 Volume.16 No. 2 p.167 ~ p.175
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Gas Chromatography?Mass Spectrometry Confirmation of the Sensory Scent Features of the Most Commonly Consumed Agaricus bisporus and Agaricus subrufescens Exhibiting Anticancerous Traits
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Gyorfi Julia
Geosel Andras
Kiss Maria
Nemes Katalin
Csoka Mariann
Korany Kornel
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Abstract
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In Hungary, fairly little is known about Agaricus subrufescens Peck (formerly called Agaricus blazei Murrill), which is cultivated on an industrial scale in the Far East. Nevertheless, this mushroom species exerts a curative influence and might become a new pillar of cancer research and antitumorous therapy. The present study gives a detailed discussion on the compositional differences of the scent components of A. subrufescens and its close relative Agaricus bisporus based on gas chromatography?mass spectrometry measurements, subsequent to Likens?Nickerson simultaneous distillation?extraction.
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KEYWORD
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Agaricus bisporus, Agaricus subrufescens, GC-MS identification, Likens?Nickerson SDE, relative aromagrams, scent comparison
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