Nutrient composition of Mycetinis scorodonius fruiting bodies and induction of sulfur-containing aroma compounds in surface mycelium

Abstract Mycetinis scorodonius is a garlic-scented mushroom from the family Omphalotaceae that can be used as a seasoning mushroom. γ -Glutamylmarasmin is considered the aroma precursor, which is converted into marasmicin through enzymatic activity. Marasmicin itself is unstable and breaks down into several other flavor compounds, such as methyl dithioformate, 2,3,5-trithiahexane and 2,4,5,7-tetrathiaoctane. This study examined the differences in aroma between fresh and dried fruiting bodies, as well as activation with water. It was found that fresh fruiting bodies activated with water had the highest aroma content, while dry fruiting bodies without the activation of water released almost no aroma compounds. The aroma content of surface mycelium at different ages (from 0 to 8, 8 to 16, and 16 to 22 days) was also examined, revealing a decrease in aroma compounds with increasing age. To identify potential precursors of γ -glutamylmarasmin, supplementation studies ( l -cysteine, l -methionine, sulfate) were conducted with the mycelium, suggesting that l -cysteine could serve as a precursor. Although the mushroom is considered edible, its nutrient composition has not yet been studied. Since M. scorodonius was previously classified in the families Tricholomataceae and Marasmiaceae , the nutrient compositions determined here were compared with those of one mushroom from each of the three families. The greatest similarity was found with Lentinula edodes from the family Omphalotaceae , which corresponds to its current family classification.