Characterization of the odour principles of some basidiomycetes

Bjerkandera adusta, poria aurea, tyromyces sambuceus

authored by

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.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

Flavour and fragrance journal

Volume

1

Pages

181-185

No. of pages

5

ISSN

0882-5734

Publication date

1986

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, General Chemistry

Electronic version(s)

https://doi.org/10.1002/ffj.2730010410 (Access: Unknown)