The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Table 2

Identification and codification of volatile compounds in fresh, freeze-, vacuum microwave-, and convective-dried cepe mushrooms.

Compound	Code	RI^†		Sensory descriptor
		Exp.	Lit.
2-hexanone	V1	791	792
Hexanal	V2	804	801	Fatty, green [26]
2-(E)-hexenol	V3	861	862	Green leafy, fresh, fatty, fruity [27]
1-hexanol	V4	875	870	Green, herbaceous, woody, sweet [26]
4-(Z)-hexenol	V5	878	877	Green, herbal, musty, tomato [27]
2-(Z)-hexenol	V6	882	885	Fruity, green, leafy [27]
2-heptanone	V7	892	889	Cheesy, fruity, ketonic, green banana [27]
Heptanal	V8	904	902	Fatty, oily, nutty, woody, fruity [26]
Methional	V9	911	909	Vegetable, earthy, oily, yeasty, bready [27]
2,4-(E,E)-hexadienol	V10	913	916	Fresh, green, herbal [27]
2,5-dimethylpyrazine	V11	916	912	Nutty, peanut, musty, earthy, cocoa, slightly roasted [27]
2,3-dimethylpyrazine	V12	925	920	Musty, nut skins, cocoa, roasted, potato, coffee [27]
1-heptanol	V13	963	966	Musty, leafy green, fruity (apple and banana) [27]
2-(E)-penten-1-ol	V14	968	973	Banana, green, rubbery [28]
1-octen-3-one	V15	981	977	Cucumber, green, mushroom [26]
1-octen-3-ol	V16	985	979	Cheesy, creamy, fishy, green, mushroom, herbaceous, earthy [26]
3-octanone	V17	988	983	Musty, mushroom, ketonic, moldy, cheesy, fruity [27]
2-pentylfuran	V18	992	988	Fruity, green, earthy beany with vegetable [27]
2,3,5-trimethylpyrazine	V19	996	1000	Nutty, musty, powdery cocoa, potato, musty [27]
Decane	V20	1001	1000
Octanal	V21	1003	998	Aldehydic, waxy, citrus, orange, green, peely [27]
2-ethylhexen-2-al	V22	1007	1011
Limonene + unidentified	V23	1034	1029	Lemon, orange, sweet [26]
2-(E)-Octen-1-al	V24	1043	1049	Fresh, fatty, green, herbal, banana, green leaf [27]
Benzeneacetaldehyde	V25	1048	1042	Honey, floral rose, powdery, fermented, chocolate [27]
2-(E)-octen-1-ol	V26	1061	1066	Green, citrus, vegetable, fatty [27]
2,3-diethylpyrazine	V27	1081	1084	Raw, nutty, green, pepper [27]
2,3,5,6-tetramethylpyrazine	V28	1089	1086	Nutty, musty, raw, vanilla, dry, cocoa, peanut [27]
2-nonanone	V29	1093	1090	Fruity, sweet, waxy, soapy, cheesy, green herbaceous, coconut [27]
Linalool	V30	1101	1096	Citrus, orange, floral, terpy, waxy, rose [27]
Nonanal	V31	1105	1100	Waxy, aldehydic, citrus, fresh, green, lemon, peely, fatty [27]
2,4-(E,E)-octadienal	V32	1115	1116	Green, fruity, melon, peely [27]
2-(Z)-nonen-1-al	V33	1145	1149
2,3-diethyl-5-methylpyrazine	V34	1156	1153	Musty, nut skin, earthy, toasted, potato, green, meaty [27]
3,5-diethyl-2-methylpyrazine	V35	1159	1163	Nutty, green, meaty, vegetable [27]
2-(E)-nonenal	V36	1163	1161	Green, cucumber, aldehydic, fatty, citrus [27]
2-decanone	V37	1193	1192	Fermented, cheesy [27]
Dodecane	V38	1120	1120
2-acetyl-3,5-dimethylpyrazine	V39	1273	1275	Nutty, roasted, hazelnut [27]
Nonanoic acid	V40	1276	1270	Waxy, fatty, dairy, cheesy [27]
1-tridecene	V41	1278	1290
Unknown pyrazine derivative	V42	1289	1293
Tridecane	V43	1306	1300
2,5-dimethyl-5-isopentylpyrazine	V44	1325	1323	Fruity [27]
2-(E)-butylocten-2-al	V45	1382	1389
2,3,5-trimethyl-6-butylpyrazine	V46	1400	1414
Dodecanal	V47	1409	1408	Soapy, waxy, citrus, orange with floral nuances [27]
Pentadecane	V48	1501	1500	Waxy [27]
2,4-(E,E)-dodecadienal	V49	1523	1519
Tridecanol	V50	1560	1570
2-tridecanol	V51	1599	1593
Tetradecanal	V52	1608	1611	Fatty, waxy, dairy, creamy, fishy, fruity, pear [27]
Isopropyl myristate	V53	1812	1812	Faint, oily fatty [27]
Pentadecane	V48	1501	1500	Waxy [27]
2,4-(E,E)-dodecadienal	V49	1523	1519
Tridecanol	V50	1560	1570
2-tridecanol	V51	1599	1593
Tetradecanal	V52	1608	1611	Fatty, waxy, dairy, creamy, fishy, fruity, pear [27]
Isopropyl myristate	V53	1812	1812	Faint, oily, fatty [27]