Biosynthesis of flavor compounds by microorganisms: 4. Characterization of the major principles of the odor of Pleurotus euosmus

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

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

Externe Organisationen

  • Technische Universität München (TUM)
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Details

OriginalspracheEnglisch
Seiten (von - bis)124-127
Seitenumfang4
FachzeitschriftEuropean Journal of Applied Microbiology and Biotechnology
Jahrgang18
Ausgabenummer2
PublikationsstatusVeröffentlicht - März 1983
Extern publiziertJa

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.

ASJC Scopus Sachgebiete

Zitieren

Biosynthesis of flavor compounds by microorganisms: 4. Characterization of the major principles of the odor of Pleurotus euosmus. / Drawert, F.; Berger, R. G.; Neuhäuser, K.
in: European Journal of Applied Microbiology and Biotechnology, Jahrgang 18, Nr. 2, 03.1983, S. 124-127.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

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