Characterization of the volatile sensometabolome of the raw and thermally treated wild mushrooms Chanterelle (Cantharellus cibarius Fr.) and Matsutake (Tricholoma matsutake Sing.)

Aroma distillates obtained from raw chanterelle and raw matsutake were evaluated by the Sensomics approach. In both fungi 1-octen-3-one, a compund already identified in champignons, was revealed as one of the key aroma compounds. After thermal treatment, (E, E)-2,4-decadienal dominated the aroma spectrum of chanterelle, whereas matsutake was characterized by (E)-methyl cinnamate. Studies on formation reactions for both compounds were conducted in further steps. On the basis of the exact quantitation of more than 20 aroma active compounds, it was possible to recombinate the aroma profiles of both mushrooms.