CORRELATION BETWEEN FATTY-ACID CONTENT AND AROMATIC COMPOUND RELEASE IN FRESH BLEWIT (LEPISTA-NUDA)

Identification, quantification, and location of fatty acids in the new ly cultivated fresh mushroom, Lepista nuda, as well as three aromatic effluents (1-octen-3-ol, 1-octen-S-one, and 3-octanone) from mushroom homogenate, were established. The highest amounts of fatty acids as we ll as the three aromatic compounds formed and released were encountere d in the gills rather than in the pileus or the stipe. Among these com ponents, 1-octen-3-ol (''mushroom alcohol'') was the major aromatic co mpound trapped, and linoleic acid was the major fatty acid extracted, whatever the morphological tissue considered. Observed results indicat e that the gills are the major compartment for the metabolic interconv ersion of fatty acids into aromatic compounds.