Extended time–course monitoring of volatile compounds of dried mushrooms by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS)

SPME/GC-MS was used to monitor the time evolution of volatile organic compounds in the headspace of dried mushrooms stored up to 1 year at different temperatures (-25, 20, 37 °C). Depleting of different compounds, including key aroma molecules, was observed. Simultaneously, the formation of other compounds, mainly associated to oxidation or Maillard reaction, was observed. From the kinetics of these compounds it was possible to obtain parameters to estimate the shelf life of the product and to evaluate the effect of different storage temperatures