Published January 29, 2024
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The cooked shellfish-odour of the mushroom Russula xerampelina
Authors/Creators
- 1. California State Polytechnic University, Arcata, United States of America
- 2. Sonoma County Mycological Association, Santa Rosa, United States of America
Description
The "shrimp mushroom", Russula xerampelina, has a strong cooked shellfish odour. Headspace volatiles from fresh sporocarps of this mushroom were analysed using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Trimethylamine and trimethylamine N-oxide were the only volatile compounds detected emanating from the fruiting body. Trimethylamine is noted for its fishy, cooked crab or cooked shrimp-like odour.
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References
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