To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different
conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and
organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that
chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic
acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic,
and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin,
and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and
tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples
were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles.
