Characterization of the odour principles of some basidiomycetes

Bjerkandera adusta, poria aurea, tyromyces sambuceus

verfasst von

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

Abstract

Volatile concentrates from Bjerkandera adusta, Poria aurea, and Tyromyces sambuceus were prepared by liquid‐liquid extraction, and analysed by capillary gas chromatography, sniffing capillary gas chromatography, and coupled capillary gas chromatography‐mass spectrometry. A total of 26 compounds was identified in culture filtrates of Bjerkandera, 16 compounds in Poria, and 22 in Tyromyces. The spectrum of volatiles comprised aliphatic and terpenoid alcohols, 4‐and 5‐olides, and alicyclic and aromatic structures. Each species showed characteristic chromatographic patterns and odour profiles.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

Flavour and fragrance journal

Band

1

Seiten

181-185

Anzahl der Seiten

5

ISSN

0882-5734

Publikationsdatum

1986

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Allgemeine Chemie

Elektronische Version(en)

https://doi.org/10.1002/ffj.2730010410 (Zugang: Unbekannt)