Editing Boletus edulis (section)

== Phytochemicals and research==
[[File:Phytochelatin.svg|thumb|Phytochelatins give ''B. edulis'' resistance to toxic heavy metals like [[cadmium]].|alt=Skeletal formula depicting the amino acids cysteine and glycine joined in a peptide bond, with free carboxy and amino groups at either end of the peptide chain. Parentheses around the peptide bond indicate a variable number of amino acids are involved.]]

''Boletus edulis'' fruit bodies contain diverse [[phytochemical]]s, including 500&nbsp;mg of [[ergosterol]] per 100&nbsp;g of dried mushroom,<ref name=Mattilla2002>{{cite journal |vauthors=Mattila P, Lampi AM, Ronkainen R, Toivo J, Piironen V |year=2002 |title=Sterol and vitamin D<sub>2</sub> contents in some wild and cultivated mushrooms |journal=Food Chemistry |volume=76 |issue=3 |pages=293–98|doi=10.1016/S0308-8146(01)00275-8}}</ref> and [[ergothioneine]].<ref>{{cite journal |vauthors=Ey J, Schömig E, Taubert D |title=Dietary sources and antioxidant effects of ergothioneine |journal=Journal of Agricultural and Food Chemistry |volume=55 |issue=16 |pages=6466–74 |year=2007 |pmid=17616140 |doi=10.1021/jf071328f}}</ref> The fruit bodies contain numerous [[polyphenol]]s, especially a high content of [[rosmarinic acid]],<ref name="Vamanu">{{cite journal | last1=Vamanu | first1=Emanuel | last2=Nita | first2=Sultana | title=Antioxidant capacity and the correlation with major phenolic compounds, anthocyanin, and tocopherol content in various extracts from the wild edible ''Boletus edulis'' mushroom | journal=BioMed Research International | volume=2013 | year=2013 | issn=2314-6133 | doi=10.1155/2013/313905 | pages=1–11|pmid=23509707|pmc=3591155| doi-access=free }}</ref> and [[organic acid]]s (such as [[oxalic acid|oxalic]], [[citric acid|citric]], [[malic acid|malic]], [[succinic acid|succinic]] and [[fumaric acid]]s),<ref>{{cite journal |vauthors=Shu-Yao T, Hui-Li T, Jeng-Leun Mau LW |title=Antioxidant properties of ''Agaricus blazei'', ''Agrocybe cylindracea'', and ''Boletus edulis'' |journal=Food Science and Technology |volume=40 |issue=8 |year=2007 |pages=1392–1402 |doi=10.1016/j.lwt.2006.10.001}}</ref> and [[alkaloid]]s.<ref>{{cite journal |author1=Ribeiroa B |author2=Lopesa R |author3=Andradea PB |author4=Seabraa RM |author5=Gonçalvesa, Baptistab P |author6=Quelhasa I |author7=Valentão P. |year=2008 |title=Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes |journal=Food Chemistry |volume=110 |issue=1 |pages=47–56 |doi=10.1016/j.foodchem.2008.01.054|pmid=26050164 |url=https://bibliotecadigital.ipb.pt/bitstream/10198/4404/1/18.pdf |hdl=10198/4404 |hdl-access=free }}</ref>

===Aroma===
[[Odor|Aroma]] compounds giving ''B. edulis'' mushrooms their characteristic fragrance include some 100 components, such as [[ester]]s and [[fatty acid]]s.<ref name="csoka">{{cite journal | last1=Csóka | first1=Mariann | last2=Geosel | first2=Andras | last3=Amtmann | first3=Maria | last4=Korany | first4=Kornel | title=Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary | journal=International Journal of Medicinal Mushrooms | volume=19 | issue=5 | year=2017 | issn=1521-9437 | doi=10.1615/intjmedmushrooms.v19.i5.50 | pages=433–443|pmid=28845772}}</ref> In a study of aroma compounds, [[1-octen-3-one]] was the most prevalent chemical detected in raw mushrooms, with [[pyrazine]]s having increased aroma effect and elevated content after drying.<ref name="Zhang">{{cite journal | last1=Zhang | first1=Huiying | last2=Pu | first2=Dandan | last3=Sun | first3=Baoguo | last4=Ren | first4=Fazheng | last5=Zhang | first5=Yuyu | last6=Chen | first6=Haitao | title=Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments | journal=Food Chemistry | volume=258 | year=2018 | issn=0308-8146 | doi=10.1016/j.foodchem.2018.03.056 | pages=260–268|pmid= 29655732| s2cid=4890378 }}</ref>