NON-VOLATILE CONSTITUENTS OF WILD-GROWING EDIBLE MUSHROOMS AGARICUS ARVENSIS AND AGARICUS CAMPESTRIS. PRELIMINARY STUDY

摘要

The non-volatile low molecular compounds of two wild-growing edible mushrooms popular in Bulgaria as Agaricus arvensis and A. campestris were studied by GC-MS. This type of substances contributes significantly for the taste of mushrooms. Over 30 individual constituents were identified in both species; the main groups of compounds being hydroxy acids, amino acids, other N-containing compounds and sugars (including polyols). Amino acids of all taste groups, palatable, sweet, bitter and tasteless were present in the studied mushrooms, analogously to button mushroom A. bisporus. Urea was present in all extracts, which is common in Agaricaceae. The non-volatile constituents of the studied species did not differ significantly from the ones found in other edible Agaricus species. No clear differences between A. arvensis and A. campestris were observed in qualitative composition and in quantities of different ingredients. It seems that in the case of the two species under investigation, the particular location where the mushrooms grow has more influence on these types of compounds than the species itself.