The volatile oil was extracted from 3 samples Agaricus bisporus of Tibet using a steam distillation method

compared with 1 sample of Guangzhou. Forty volatile compounds were identified with GC-MS analysis and the NIST spectral library search. Through an area normalization method by adding menthol as reference material

the relative contents of No.2796

No.709

No.694 from Tibet were determined to be 43.10%，37.15%，31.34% respectively with the high content volatile compounds benzyl alcohol

furancarboxaldehyde

benzaldehyde

Cedrol. While No.0107 from Guangzhou was 27.24% with compounds benzyl alcohol

furancarboxaldehyde

benzaldehyde

2-(1

1-dimethylethyl)-3-methyl-Oxirane

5

6-dihydro-6-pentyl-2H-Pyran-2-one and 2-Propen-1-ol. The results showed that fungus source

origin of climate

cultivation methods affected the flavor of Agaricus bisporus and provided theoretical basis for the multiple development and utilization of Agaricus bisporus.