Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 265-268 |
| Seitenumfang | 4 |
| Fachzeitschrift | Flavour and fragrance journal |
| Jahrgang | 9 |
| Ausgabenummer | 5 |
| Publikationsstatus | Veröffentlicht - 1994 |
Abstract
A Polyporus sp. generated characteristic oakmoss flavour components such as methyl 2,4‐dihydroxy‐3,6‐dimethyl benzoate (evernyl, methyl β‐orcinate), 2‐hydroxy‐4‐methoxy‐6‐methyl benzoic acid (everninic acid), 3‐hydroxy‐5‐methyl phenol (orcinol) and 3‐methoxy‐2,5‐dimethyl phenol (β‐orcine monomethylether) when grown in submerged culture. Volatile compounds were isolated from the culture medium by solvent extraction and an adsorption technique. Gas chromatographic methods and, because certain compounds were not sufficiently volatile or too unstable at elevated temperatures, a specially developed HPLC method were applied to characterize the fungal metabolites. As well as oakmoss components, the Polyporus sp. produced many other volatiles, such as the sesquiterpene 7β‐hydroxydihydrodrimenin, phenolics, and aliphatic alcohols.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
- Allgemeine Chemie
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
in: Flavour and fragrance journal, Jahrgang 9, Nr. 5, 1994, S. 265-268.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Oakmoss impact volatiles generated by a basidiomycete of the genus polyporus
AU - Abraham, B.
AU - Berger, R. G.
AU - Schulz, H.
PY - 1994
Y1 - 1994
N2 - A Polyporus sp. generated characteristic oakmoss flavour components such as methyl 2,4‐dihydroxy‐3,6‐dimethyl benzoate (evernyl, methyl β‐orcinate), 2‐hydroxy‐4‐methoxy‐6‐methyl benzoic acid (everninic acid), 3‐hydroxy‐5‐methyl phenol (orcinol) and 3‐methoxy‐2,5‐dimethyl phenol (β‐orcine monomethylether) when grown in submerged culture. Volatile compounds were isolated from the culture medium by solvent extraction and an adsorption technique. Gas chromatographic methods and, because certain compounds were not sufficiently volatile or too unstable at elevated temperatures, a specially developed HPLC method were applied to characterize the fungal metabolites. As well as oakmoss components, the Polyporus sp. produced many other volatiles, such as the sesquiterpene 7β‐hydroxydihydrodrimenin, phenolics, and aliphatic alcohols.
AB - A Polyporus sp. generated characteristic oakmoss flavour components such as methyl 2,4‐dihydroxy‐3,6‐dimethyl benzoate (evernyl, methyl β‐orcinate), 2‐hydroxy‐4‐methoxy‐6‐methyl benzoic acid (everninic acid), 3‐hydroxy‐5‐methyl phenol (orcinol) and 3‐methoxy‐2,5‐dimethyl phenol (β‐orcine monomethylether) when grown in submerged culture. Volatile compounds were isolated from the culture medium by solvent extraction and an adsorption technique. Gas chromatographic methods and, because certain compounds were not sufficiently volatile or too unstable at elevated temperatures, a specially developed HPLC method were applied to characterize the fungal metabolites. As well as oakmoss components, the Polyporus sp. produced many other volatiles, such as the sesquiterpene 7β‐hydroxydihydrodrimenin, phenolics, and aliphatic alcohols.
KW - 7β‐Hydroxydihydrodrimenin
KW - Basidiomycetes
KW - Everninic acid
KW - Evernyl
KW - Flavour
KW - Methyl β‐orcinate
KW - Oakmoss
KW - Perfumery
KW - Polyporus sp.
UR - http://www.scopus.com/inward/record.url?scp=84987589298&partnerID=8YFLogxK
U2 - 10.1002/ffj.2730090513
DO - 10.1002/ffj.2730090513
M3 - Article
AN - SCOPUS:84987589298
VL - 9
SP - 265
EP - 268
JO - Flavour and fragrance journal
JF - Flavour and fragrance journal
SN - 0882-5734
IS - 5
ER -