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The Effect of Amanita Rubescens Pers Developmental Stages on Aroma Profile

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The Effect of Amanita Rubescens Pers Developmental Stages on Aroma Profile Journal of Fungi Article The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile Jana Štefániková 1,* , Patrícia Martišová 1 , Marek Šnirc 2, Vladimír Kunca 3 and Július Árvay 2 1 AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; [email protected] 2 Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; [email protected] (M.Š.); [email protected] (J.Á.) 3 Department of Applied Ecology, Faculty of Ecology and Environmental Science, Technical University in Zvolen, Ul. T. G. Masaryka 24, 960 01 Zvolen, Slovakia; [email protected] * Correspondence: [email protected]; Tel.: +421-37-641-4911 Abstract: The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 ± 1.15%), 2-hexyl-1-decanol (11.8 ± 1.61%), 1,3-di-tert-butylbenzene (11.4 ± 1.25%), heptadecyl pentadecafluorooctanoate (2.16 ± 0.31%), and 2-hexyl-1-dodecanol (13.5 ± 1.33%). Niacinamide (3.90 ± 0.07%) and glycerol (3.62 ± 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th–12th day of fructification. The caps and stipes from the 12th–15th day of fructification were characterized by 2,3-butanediol (11.7 ± 0.13% and 8.00 ± 0.10%, Citation: Štefániková, J.; Martišová, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- P.; Šnirc, M.; Kunca, V.; Árvay, J. The and 3-methyl butanoic acids (0.18 ± 0.03% and 0.33 ± 0.02%, respectively) which are typical for Effect of Amanita rubescens Pers Developmental Stages on Aroma the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the Profile. J. Fungi 2021, 7, 611. aroma profile. https://doi.org/10.3390/jof7080611 Keywords: Blusher; caps; chromatography; mushrooms; stipes; volatile compounds Academic Editors: Monika G ˛asecka and Zuzanna Magdziak Received: 8 July 2021 1. Introduction Accepted: 27 July 2021 Aroma, formed by a combination of volatile and non-volatile compounds, is a key Published: 28 July 2021 characteristic of food which significantly affects consumer preferences. Edible mushrooms are consumed as a delicacy not only because of their high nutritional value, but also because Publisher’s Note: MDPI stays neutral of their specific aroma [1]. Volatile organic compounds are synthesized as a protection of with regard to jurisdictional claims in the organism or as by-products of metabolism [2]. They are released into the air and often published maps and institutional affil- have a characteristic odor [3]. There are many publications on fungal aroma. Altogether, iations. 150 compounds have been identified, mainly from the categories of higher alcohols, ketones, esters, aldehydes, hydrocarbons, acids, heterocyclic and aromatic compounds [4–8]. In 1938, 1-octen-3-ol was first identified as a “mushroom–like flavor” and a “raw mushroom” with a characteristic earthy and sweet taste [5]. Other compounds have also been identified, Copyright: © 2021 by the authors. specifically 1-octen-3-one, (E)-2-octen-1-ol, 1-octanol, 3-octanol, and (E)-2-octenal [9–11]. Licensee MDPI, Basel, Switzerland. On the other hand, there is a lack of information around aroma profiles of different fruiting This article is an open access article bodies and developmental stages of wild edible mushrooms, or Amanita rubescens. distributed under the terms and European Blusher (Amanita rubescens Pers.) belongs to the Amanitaceae family. Many conditions of the Creative Commons species of the family are inedible or toxic. On the other hand, A. rubescens, as well as Attribution (CC BY) license (https:// some other species (A. fulva, A. baccata, A. caesarea), are edible [12–15]. The A. rubescens is creativecommons.org/licenses/by/ 4.0/). a commonly collected and popular wild edible mushroom that is characterized by great J. Fungi 2021, 7, 611. https://doi.org/10.3390/jof7080611 https://www.mdpi.com/journal/jof J. Fungi 2021, 7, x FOR PEER REVIEW 2 of 16 J. Fungi 2021, 7, 611 2 of 15 commonly collected and popular wild edible mushroom that is characterized by great sensory properties. Fruiting bodies of A. rubescens have a relatively high bioaccumulation capacity whichsensory can affect properties. the spectrum Fruiting of bodiesaromatic of A.compounds rubescens have and aultimately relatively highthe in- bioaccumulation creased risk of capacityintoxication which by canheavy affect metals the spectrum of the pickers of aromatic [12]. compounds and ultimately the increased Accordingrisk to SK of intoxicationRegulation 132/2014 by heavy [16] metals only of wild the pickersedible mushrooms [12]. listed in the annex can be placedAccording on the market. to SK A. Regulation rubescens is 132/2014 absent from [16] onlythe annex, wild edible which mushrooms contains listed in the A. rubescens 53 different wildannex edible can mushroom be placed onspecies. the market. In 2019, the consumptionis absent of from “other the vegetables annex, which contains 53 different wild edible mushroom species. In 2019, the consumption of “other vegetables and mushrooms” reached 13.3 kg per capita, according to Statistical Office of the Slovak and mushrooms” reached 13.3 kg per capita, according to Statistical Office of the Slovak Republic [17]. The consumption of exclusively wild edible mushrooms is not recorded in Republic [17]. The consumption of exclusively wild edible mushrooms is not recorded Slovakia. On the other hand, the Statistical Office of the Czech Republic recorded the con- in Slovakia. On the other hand, the Statistical Office of the Czech Republic recorded the sumption of 3.1 kg of “mushrooms” per capita in 2019 [18]. The aim of the work was to consumption of 3.1 kg of “mushrooms” per capita in 2019 [18]. The aim of the work was evaluate the effect of the various developmental stages of the Amanita rubescens Pers fruit- to evaluate the effect of the various developmental stages of the Amanita rubescens Pers ing bodies from Slovakia on the volatile compounds, determined in a dichloromethane fruiting bodies from Slovakia on the volatile compounds, determined in a dichloromethane extract by the gas chromatography-mass spectrometry. extract by the gas chromatography-mass spectrometry. 2. Materials and2. Methods Materials and Methods 2.1. Sampling Area2.1. and Sampling Sampling Area and Sampling The six developmentalThe six developmental stages of A. rubescens stages of A. fruiting rubescens bodiesfruiting (m bodiesorphologically (morphologically char- characterized acterized by theby expert the expert mycologist mycologist prof. prof. Kunca, Kunca, and and in incompliance compliance with with the the taxonomic keys [19]) were keys [19]) werecollected collected in Žak iný lskeŽakýlske Pleso areaPles (Štavnicko area (Štavnickéé Vrchy, Slovakia)(GPS: Vrchy, Slovakia)48◦31012.8” (GPS: N; 18◦55023.5” E) 48°31′12.8″ N; 18°55on 3 July′23.5″ 2020. E) on The 3 July area 2020. of the The Štiavnick area of étheVrchy Štiavnické is characterized Vrchy is character- by volcanic origins. The ized by volcanicsampling origins. area The is sampling predominantly area is forested predominantly with beech forested and hornbeam with beech vegetation. and The altitude hornbeam vegetation.of the sampling The altitude point of is the 757 sampling m a.s.l., withpoint an is average757 m a.s.l., annual with temperature an average of 6–7 ◦C, and annual temperaturerainfall of 6–7 of 700–800 °C, and mmrainfall [20 of]. 700–800 The region mm is [20]. characterized The region asis characterized very cold and humid, with as very cold anda differencehumid, with between a difference potential between evaporation potential and evaporation rainfall <50and mmrainfall (climate <50 indicator for mm (climate indicatorthe months for ofthe June months to August). of June Theto August). soil is characterized The soil is characterized as loamy medium-heavy as soil loamy medium-heavycontaining soilorganic containing matter organic >20% matter [21]. >20% [21]. The samples ofThe individual samples developmental of individual developmentalstages of A. rubescens stages fruiting of A. rubescens bodiesfruiting were bodies were taken in the morningtaken infrom the one morning 2 × 2 m from area one (Figure 2 × 2 1a). m area The (Figure advantage1a). Theof such advantage a collection of such a collection is a high probabilityis a high of homogeneous probability of mycelium homogeneous which mycelium creates a which presumption creates aof presumption identical of identical dynamics of nutrientdynamics uptake of nutrientby the mycelium. uptake by Thus, the mycelium. identical or Thus, similar identical conditions or similar for the conditions for formation of aromaticthe formation compounds of aromatic were compounds observed. After were observed.sampling, Afterthe fruiting sampling, bodies the fruiting bodies were removed werefrom removedlarger impurities from larger and impurities temporarily and stored temporarily in ventilated stored polyethylene in ventilated polyethylene boxes (Figure 1b).boxes Upon (Figure arrival1b). at Upon the labora arrivaltory, at the the laboratory, samples were the samplesrinsed thoroughly were rinsed in thoroughly in deionized water and divided into caps and stipes. The samples were dried at a temperature deionized water and◦ divided into caps and stipes. The samples were dried at a tempera- ture of 30 °C forof ⁓ 3022 hC in for a hot ~22 air h dryer in a hot (Memmert air dryer UF (Memmert 110m, Memmert UF 110m, GmbH Memmert & Co.
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