Isolation and Identification of Volatile Compounds from China Dried Xianggu Mushroom

Volatile flavor compounds were isolated from 100g China dried xianggu mushroom by using simultaneous distillation-extractor (SDE), and were concentrated on spinning band still. 91 compounds were identified by GC/MS, including thio-ether, thiols and cyclic sulphur compounds, as well as hydrocabons, alcohols, phenols, aldehydes, ketones, esters, furans, thiophenes, thiazoles, pyrazines etc.. 3, 5- Dimethyl- 1, 2, 4- trithiolane is reported for the first time.