Analysis of Volatile Components from Dictyophora rubrovolota Zang, Ji Et Liou

Volatile compounds extracted by simultaneous distillation and extraction (SDE) from Dictyophora rubrovolota Zang, ji et liou were analyzed by gas chromatography-mass spectrometry (GC-MS), and the aroma-active volatiles were identified by aroma extract dilution analysis (AEDA) method with gas chromatography-olfactometry (GC-O). 82 volatile components were identified by GC-MS, including 11 aldehydes, 10 ketones, 6 alcohols, 2 hydroxybenzenes, 9 esters, 19 acids, 14 hydrocarbons, and 11 other compounds. By GC-O analysis, 22 aroma-active compounds were identified, among which seven key flavor volatiles with high flavour dilution factor (FD) ranging from 27 to 3 included 2,3-pentanedione (FD 27,0.074 mg/kg, yogurt flavor), acetic acid (FD 27, 12.72 mg/kg, sharp acidity), 2-methylbutanoic acid (FD 27, 1.039 mg/kg, smelly socks smell, aldehyde taste), (E)-2-octenal (FD 9, 0.066 mg/kg, pine oil odour), 2-phenyl-2-butenal (FD 9, 0.12 mg/kg, astringent taste, aldehyde flavor, fragrant beans), benzaldehyde (FD 3, 0.136 mg/kg, formaldehyde smell, resin taste), 3,5-diethyl-2-methyl-pyrazine (FD 3, 0.082 mg/kg, musty, bark corrupt taste, smelly).