Biosynthesis of flavor compounds by microorganisms

4. Characterization of the major principles of the odor of Pleurotus euosmus

verfasst von

F. Drawert, R. G. Berger, K. Neuhäuser

Abstract

The volatile constituents of Pleurotus euosmus, grown on synthetic liquid medium, have been enriched and analysed by gas chromatography, sniffing analysis and coupled gas chromatography-mass spectrometry. Linalool and coumarin were identified as main compounds (900 resp. 2460/ug/l), and were found to be responsible for the intensive sweet flowery odor of the cultures.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

European Journal of Applied Microbiology and Biotechnology

Band

18

Seiten

124-127

Anzahl der Seiten

4

ISSN

0171-1741

Publikationsdatum

03.1983

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Mikrobiologie

Elektronische Version(en)

https://doi.org/10.1007/BF00500836 (Zugang: Unbekannt)