Fatty acid content and some flavor compound release in two strains of Agaricus bisporus, according to three stages of development

The fatty acid concentrations and the flavor compound release levels of two different strains Agaricus bisporus were studied at different stages of development. Two strains (hybrid white and brown) and three developmental stages (button, medium, and flat) were considered. Results showed that linoleic acid and 1-octen-3-ol are the major fatty acid and flavor compound, respectively, whatever the strain or the developmental stage. Moreover, higher linoleic acid concentrations were found at the button stage in the hybrid white strain and at the medium stage in the brown strain. In contrast, greater amounts of 1-octen-3-ol were encountered at the medium stage in the two strains. The flavor quality ratio, r, defined as the ratio of the amount of 1-octen-3-ol released and detected to the linoleic acid content, was greater at the medium stage, whatever the strain, and in all developmental stages for the Br one.