VOLATILE COMPOUNDS IN STINKHORN (PHALLUS IMPUDICUS L. EX PERS.) AT DIFFERENT STAGES OF GROWTH

Abstract

Volatile compounds released from stinkhorn (Phallus impudicus L. ex Pers.) at its different stages of maturity (immature “egg” form, mature fruit body, over-ripe fruit body) were examined. A total number of 59 components were identified with the use of headspace solid-phase microextraction (HS-SPME) method followed by gas chromatography-mass spectrometry (GC-MS). The research showed a considerable qualitative difference of major components, according to their stages of maturity. Dimethyl trisulfide, cis-β-ocimene, trans-β-ocimene, 2-phenylacetladehyde and 2-phenylethanol were the most abundant volatiles in mature fruit bodies. Dimethyl oligosulfides, the most significant contributors to the strong and foul odor of stinkhorn fruit bodies, were absent at egg-shaped and over-ripe stages.