Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 181-185 |
| Seitenumfang | 5 |
| Fachzeitschrift | Flavour and fragrance journal |
| Jahrgang | 1 |
| Ausgabenummer | 4-5 |
| Publikationsstatus | Veröffentlicht - 1986 |
| Extern publiziert | Ja |
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.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
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in: Flavour and fragrance journal, Jahrgang 1, Nr. 4-5, 1986, S. 181-185.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Characterization of the odour principles of some basidiomycetes
T2 - Bjerkandera adusta, poria aurea, tyromyces sambuceus
AU - Berger, R. G.
AU - Neuhäuser, K.
AU - Drawert, F.
PY - 1986
Y1 - 1986
N2 - 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.
AB - 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.
KW - 4‐and 5‐olides Aromatics
KW - Alcohols
KW - Basidiomycetes
KW - Bjerkandera adusta
KW - Poria aurea
KW - Tyromyces sambuceus
UR - http://www.scopus.com/inward/record.url?scp=84987593461&partnerID=8YFLogxK
U2 - 10.1002/ffj.2730010410
DO - 10.1002/ffj.2730010410
M3 - Article
AN - SCOPUS:84987593461
VL - 1
SP - 181
EP - 185
JO - Flavour and fragrance journal
JF - Flavour and fragrance journal
SN - 0882-5734
IS - 4-5
ER -