Termitomycesheimiiis wild edible mushroom used asfood by the Trible communities in Agency area of Visakhapatnam. The aim of this study was to investigate the volatile components present in Termitomycesheimiiusing gas chromatography mass spectrometry (GCMS). In this analysis revealed that the volatile compounds were 4-hydroxy-3-methoxybenzyl alcohol(0.008%), Flavone(0.035%), Estra-1,3,5(10)-trien–trien-17a-ol(0.241%), Phytol(0.107%), Octadec-9-enoic acid(0.483%), 2,6-Bis(1,1-dimethylethyl)-4-phenylmethylenecyclohexa-2,5-din-1-one(0.025%), Octadecanoic acid,3-oxo- methyl ester(0.024%), 1H-Pyrrol(2,3-b)quinoxalin-2-imine,2,3,3a,4,9,9ahexahydro-1,N-diphenyl-(0.048%), Benzoic acid,2,4-dimethoxy-6-methyl-,(8,8-dimethoxy-2- octyl)ester(0.010%), 1,2-Proopanediol,bis(N-phenylcarbamate)(0.014%). Methanol extracted the greatest number of volatile compounds from T. heimii.Our study is the first to report on the volatile constituents of T. heimii, which is found to be Oleic acid (octadecadienoic acid), Flavone and Phytol.
