## 2 Materials and Methods
### Total Lipids Content  
Mushrooms lipid content was measured in freeze-dried, pulverized samples by the colorimetric sulfo-phospho-vanillin reaction, employing commercial sunflower oil as lipid standard [36; 37]. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**No** &
\begin{tabular}{c} **Class of** \\ **Compound** \\ \end{tabular} & **Compound Name** & **Rt (min)** & **RI** & **Odor Description** \\ \hline
1 & Aldehyde & 2-methylbutanal * & 3.24 & 908 &
\begin{tabular}{c} Musty, chocolate, nutty, \\ furural and \\ isovaleraldehyde-like with \\ malty and fermented nuances \\ \end{tabular} \\ \hline
2 & Aldehyde & 3-methylbutanal * & 3.29 & 913 &
\begin{tabular}{c} Ethereal, aldehyde, chocolate \\ peach, fatty \\ \end{tabular} \\ \hline
3 & Alkane & 1,3-ocadiene & 3.75 & 966 & \\ \hline
4 & Aldehyde & pentanal & 3.89 & 977 &
\begin{tabular}{c} Diffusive, fermented, bready, \\ fruity with berry nuances \\ \end{tabular} \\ \hline
5 &
\begin{tabular}{c} Aromatic \\ compound \\ \end{tabular} & toluene & 4.58 & 1048 & Sweet \\ \hline
6 & sulfur compound & dimethyl disulfide * & 4.82 & 1071 &
\begin{tabular}{c} Sulfurous, vegetable, cabbage, \\ onion \\ \end{tabular} \\ \hline
7 & Aldehyde & hexanal & 4.98 & 1087 &
\begin{tabular}{c} Green, fatty, leafy, vegetative, \\ fruity, with a woody nuance \\ \end{tabular} \\ \hline
8 & Alkane & undecane & 5.11 & 1100 & Herbal, woody \\ \hline
9 &
\begin{tabular}{c} Aromatic \\ compound \\ \end{tabular} & ethylbenzene & 5.40 & 1129 & \\ \hline
10 & Ketone & 2-heptanone & 5.89 & 1178 &
\begin{tabular}{c} Cheese, fruity, ketonic, green \\ banana, with a creamy nuance \\ \end{tabular} \\ \hline
11 & Aldehyde & n heptanal & 6.00 & 1189 & Green \\ \hline
12 & \
\begin{tabular}{c} Heterocyclic \\ compound \\ \end{tabular} & 2,4,5-trimethyloxazole * & 6.07 & 1196 &
\begin{tabular}{c} Nutty, roasted, wasabi, \\ shellfish, mustard, vegetable \\ \end{tabular} \\ \hline
13 & Alkane & dodecane & 6.11 & 1200 & \\ \hline
14 & Terpene & limonene & 6.16 & 1205 & Terpene, pine, herbal, peppery \\ \hline
15 & Aldehyde & trans-2-hexanal & 6.37 & 1224 &
\begin{tabular}{c} Sweet, almond, fruity, green, \\ leafy, apple, plum, vegetable \\ \end{tabular} \\ \hline
16 & \
\begin{tabular}{c} Heterocyclic \\ compound \\ \end{tabular} & 2-pentyl-furan & 6.47 & 1233 &
\begin{tabular}{c} Fruity, green, earthy beany \\ with vegetable like nuances \\ \end{tabular} \\ \hline
17 & Ketone & 3-octanone & 6.75 & 1259 &
\begin{tabular}{c} Musty, mushroom, ketonic, \\ moldy and cheesy fermented \\ with a green, vegetative \\ nuance \\ \end{tabular} \\ \hline
18 & Pyrazine & methylpyrazine * & 6.83 & 1267 & Nutty, cocoa, roasted, green \\ \hline
19 & Ketone & 2-octanone & 7.09 & 1291 &
\begin{tabular}{c} Musty, ketonic, bleu and \\ parmesan cheese-like with \\ earthy and dairy nuances \\ \end{tabular} \\ \hline
20 & Aldehyde & octanal & 7.14 & 1295 &
\begin{tabular}{c} Aldehyde, waxy, citrus \\ orange with a green peely \\ nuance \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Names, classes, retention times (Rt) and retention indices (RIs) of volatile compounds identified by gas chromatography–mass spectrometry (GC-MS).