foods Article Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products Dimitra Tagkouli 1, Georgios Bekiaris 2 , Stella Pantazi 1, Maria Eleni Anastasopoulou 1, Georgios Koutrotsios 2, Athanasios Mallouchos 3 , Georgios I. Zervakis 2 and Nick Kalogeropoulos 1,* 1 Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece;
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[email protected]; Tel.: +30-210-954-9251 Abstract: The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC- Citation: Tagkouli, D.; Bekiaris, G.; MS). Selected samples were additionally roasted. More than 50 compounds were determined in Pantazi, S.; Anastasopoulou, M.E.; fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of Koutrotsios, G.; Mallouchos, A.; Zervakis, G.I.; Kalogeropoulos, N. volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and Volatile Profiling of Pleurotus eryngii the formation of pyrazines, Strecker aldehydes and sulfur compounds.