{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T17:57:51Z","timestamp":1792519071517,"version":"4.5.0"},"reference-count":41,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,7,28]],"date-time":"2021-07-28T00:00:00Z","timestamp":1627430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003194","name":"Agent\u00fara Ministerstva \u0160kolstva, Vedy, V\u00fdskumu a \u0160portu SR","doi-asserted-by":"publisher","award":["VEGA 1\/0591\/18"],"award-info":[{"award-number":["VEGA 1\/0591\/18"]}],"id":[{"id":"10.13039\/501100003194","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["JoF"],"abstract":"<jats:p>The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 \u00b1 1.15%), 2-hexyl-1-decanol (11.8 \u00b1 1.61%), 1,3-di-tert-butylbenzene (11.4 \u00b1 1.25%), heptadecyl pentadecafluorooctanoate (2.16 \u00b1 0.31%), and 2-hexyl-1-dodecanol (13.5 \u00b1 1.33%). Niacinamide (3.90 \u00b1 0.07%) and glycerol (3.62 \u00b1 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th\u201312th day of fructification. The caps and stipes from the 12th\u201315th day of fructification were characterized by 2,3-butanediol (11.7 \u00b1 0.13% and 8.00 \u00b1 0.10%, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- and 3-methyl butanoic acids (0.18 \u00b1 0.03% and 0.33 \u00b1 0.02%, respectively) which are typical for the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the aroma profile.<\/jats:p>","DOI":"10.3390\/jof7080611","type":"journal-article","created":{"date-parts":[[2021,7,28]],"date-time":"2021-07-28T11:12:52Z","timestamp":1627470772000},"page":"611","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile"],"prefix":"10.3390","volume":"7","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3799-4390","authenticated-orcid":false,"given":"Jana","family":"\u0160tef\u00e1nikov\u00e1","sequence":"first","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7810-6858","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Marti\u0161ov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1732-0417","authenticated-orcid":false,"given":"Marek","family":"\u0160nirc","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7865-5547","authenticated-orcid":false,"given":"Vladim\u00edr","family":"Kunca","sequence":"additional","affiliation":[{"name":"Department of Applied Ecology, Faculty of Ecology and Environmental Science, Technical University in Zvolen, Ul. T. G. Masaryka 24, 960 01 Zvolen, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9484-8795","authenticated-orcid":false,"given":"J\u00falius","family":"\u00c1rvay","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.jfca.2017.12.018","article-title":"Elemental characteristics of mushroom species cultivated in China and Poland","volume":"66","author":"Mleczek","year":"2018","journal-title":"J. Food Compos. Anal."},{"key":"ref_2","unstructured":"Grumezescu, A.M. (2017). 17-nanoencapsulation of flavor and aromas in food packaging. Food Packaging, Academic Press. 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