| Abstract
| - Straw mushrooms were harvested at different stages of maturity. Thevolatile flavor compoundsfound in straw mushrooms were limonene, octa-1,5-dien-3-ol, 3-octanol,1-octen-3-ol, 1-octanol, and2-octen-1-ol, in which the major compound was 1-octen-3-ol, accountingfor 71.6−83.1% of the totalvolatiles. More mature straw mushrooms possessed the most aroma.Straw mushrooms were highin trehalose (349.0−457.6 mg/g dry weight) and low in mannitol(0−25.5 mg/g). During thedevelopment of fruiting bodies, the contents of total free amino acidsand monosodium glutamatecomponents, including aspartic and glutamic acids, increased remarkablyfrom 36.11 and 11.20mg/g dry weight at stage 1 to 60.18 and 26.21 mg/g at stage 5,respectively, in which glutamic acidwas the most significant, increasing from 7.72 at stage 1 to 21.00 mg/gdry weight at stage 5. Thecontent of total 5‘-nucleotides and flavor 5‘-nucleotides (5‘-IMP and5‘-GMP) accumulated steadilywith maturation. In this study, more flavor compounds, includingboth aroma and taste compounds,occurred in straw mushrooms harvested at stages 4 and 5 (stipeelongated and cap opened). Keywords: Straw mushroom; Volvariella volvacea; flavor; volatilecompounds; sugars; free aminoacids; 5‘-nucleotides
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