the library

Mushroom

Savory & ferment· savory bridge

40 of 72 compounds on file carry a paper the library can cite.

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  0.29 ± 0.09 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'almond-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Benzaldehyde', 'Fresh' concentration column)
• benzoic acidaromaacidreads as bitter taste (PubChem)Measured in 5 of 338 ingredients.cite

  6.66 ± 0.21 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'bitter gourd-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Benzoic acid', 'Fresh' concentration column)
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  4.55 ± 0.12 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'floral' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Benzyl alcohol', 'Fresh' concentration column)
• 2,3-butanediolaromaalcoholreads as sweet taste (PubChem)Measured in 6 of 338 ingredients.cite

  0.30 ± 0.02 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2,3-Butanediol', 'Fresh' concentration column)
• caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite

  0.25 ± 0.04 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'citrus-like, fatty' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Octanal', 'Fresh' concentration column)
• 1H-indolearomanitrogen compoundreads as light jasmine odor (PubChem)Measured in 2 of 338 ingredients.cite

  11.51 ± 0.26 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'musty' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Indole', 'Fresh' concentration column)
• palmitic acidacidreads as slight characteristic taste (PubChem)Measured in 11 of 338 ingredients.cite

  4.64 ± 0.12 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Palmitic acid', 'Fresh' concentration column)
• vanillinaromaphenolreads as sweetish smell (PubChem)Measured in 12 of 338 ingredients.cite

  0.41 ± 0.02 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Vanillin', 'Fresh' concentration column)
• dibutyl phthalatearomaesterreads as slight, aromatic odor (PubChem)Measured in 1 of 338 ingredients.cite

  0.60 ± 0.06 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Dibutyl phthalate', 'Fresh' concentration column)
• lauric acidacidreads as characteristic, like oil of bay (PubChem)Measured in 7 of 338 ingredients.cite

  0.79 ± 0.06 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'tallow-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Lauric acid', 'Fresh' concentration column)
• diisobutyl phthalatearomaesterMeasured in 1 of 338 ingredients.cite

  0.24 ± 0.05 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Diisobutyl phthalate', 'Fresh' concentration column)
• ethyl benzoatearomaesterMeasured in 6 of 338 ingredients.cite

  0.19 ± 0.07 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Ethyl benzoate', 'Fresh' concentration column)
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  1.98 ± 0.12 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'bread-like, sweet, fatty, almond-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Furfural', 'Fresh' concentration column)
• carvonearomaterpenoidMeasured in 13 of 338 ingredients.cite

  1.34 ± 0.13 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Carvone', 'Fresh' concentration column)
• Diethylene glycol monostearatearomaMeasured in 1 of 338 ingredients.cite

  0.53 ± 0.09 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Diethylene glycol monostearate', 'Fresh' concentration column)
• 1,3-Butanediolaromareads as sweet flavor with bitter aftertaste (PubChem)Measured in 1 of 338 ingredients.cite

  1.01 ± 0.09 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '1,3-Butanediol', 'Fresh' concentration column)
• 2-methylpyrazinearomapyrazineMeasured in 5 of 338 ingredients.cite

  0.21 ± 0.12 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'nutty, sweet' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2-Methylpyrazine', 'Fresh' concentration column)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite

  0.29 ± 0.06 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'green, fatty' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Heptanal', 'Fresh' concentration column)
• 2-butoxyethanolaromaetherreads as weak, pleasant odor (PubChem)Measured in 1 of 338 ingredients.cite

  0.20 ± 0.08 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2-Butoxyethanol', 'Fresh' concentration column)
• 2-undecanonearomaketonereads as strong odor (PubChem)Measured in 9 of 338 ingredients.cite

  0.31 ± 0.04 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'floral' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2-Undecanone', 'Fresh' concentration column)
• methyl palmitatearomaesterMeasured in 4 of 338 ingredients.cite

  0.31 ± 0.10 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Methyl palmitate', 'Fresh' concentration column)
• myristyl alcoholaromaalcoholMeasured in 2 of 338 ingredients.cite

  0.25 ± 0.09 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'waxy' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '1-Tetradecanol', 'Fresh' concentration column)
• 2-CarboxybenzaldehydearomaacidMeasured in 1 of 338 ingredients.cite

  0.17 ± 0.03 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2-Carboxybenzaldehyde', 'Fresh' concentration column)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  0.93 ± 0.07 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'fruity, sweet' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Ethyl acetate', 'Fresh' concentration column)
• 1-nonanolaromaalcoholreads as floral odor (PubChem)Measured in 6 of 338 ingredients.cite

  0.63 ± 0.06 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'green, fatty, sweet' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '1-Nonanol', 'Fresh' concentration column)
• Glycerol trioctanoatearomaMeasured in 1 of 338 ingredients.cite

  0.69 ± 0.08 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Glycerol trioctanoate', 'Fresh' concentration column)
• 3-octanolaromaalcoholMeasured in 4 of 338 ingredients.cite

  2.07 ± 0.12 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'earthy, mushroom-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '3-Octanol', 'Fresh' concentration column)
• 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite

  7.34 ± 0.23 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'apple-like, malty' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Isovaleraldehyde', 'Fresh' concentration column)
• 4-Methylimidazolearomanitrogen compoundMeasured in 1 of 338 ingredients.cite

  2.37 ± 0.20 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '4-Methylimidazole', 'Fresh' concentration column)
• undecanearomaacidreads as faint odor (PubChem)Measured in 3 of 338 ingredients.cite

  0.90 ± 0.09 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Undecane', 'Fresh' concentration column)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  0.31 ± 0.02 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'alcoholic, fruity, fatty, banana-like' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '3-Methyl-1-butanol', 'Fresh' concentration column)
• methyl myristatearomaesterreads as coconut taste (PubChem)Measured in 2 of 338 ingredients.cite

  0.20 ± 0.02 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Methyl myristate', 'Fresh' concentration column)
• Dimethyl sulfitearomaesterMeasured in 1 of 338 ingredients.cite

  0.17 ± 0.02 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Dimethyl sulfite', 'Fresh' concentration column)
• 3-octanonearomaketonereads as mild fruity odor (PubChem)Measured in 6 of 338 ingredients.cite

  0.96 ± 0.17 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'earthy, mushroom-like, resinous' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '3-Octanone', 'Fresh' concentration column)
• 2-Hydroxy-n-butyric acid ethyl esteraromaMeasured in 1 of 338 ingredients.cite

  1.87 ± 0.05 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row '2-Hydroxy-n-butyric acid ethyl ester', 'Fresh' concentration column)
• squalenearomaterpenoidreads as faint agreeable odor (PubChem)Measured in 1 of 338 ingredients.cite

  3.29 ± 0.26 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Squalene', 'Fresh' concentration column)
• geranylacetonearomaketoneMeasured in 9 of 338 ingredients.cite

  0.20 ± 0.06 µg/g in fresh (raw, uncooked) button mushroom; paper's own odor descriptor: 'green, fruity' — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Geranylacetone', 'Fresh' concentration column)
• methyl linoleatearomaesterMeasured in 1 of 338 ingredients.cite

  0.75 ± 0.05 µg/g in fresh (raw, uncooked) button mushroom — Xie et al. 2024, Foods (Table 1 (Qualitative and quantitative analysis of volatile compounds in raw and differently cooked button mushroom), row 'Methyl linoleate', 'Fresh' concentration column)