Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 221-226 |
| Seitenumfang | 6 |
| Fachzeitschrift | Food chemistry |
| Jahrgang | 92 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - 11 Sept. 2004 |
Abstract
The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography-mass spectrometry (HRGC-MS), GC-atomic emission detector (GC-AED), and gas chromatography- olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-octen-3-one, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.
ASJC Scopus Sachgebiete
- Chemie (insg.)
- Analytische Chemie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Food chemistry, Jahrgang 92, Nr. 2, 11.09.2004, S. 221-226.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer Fr.) Fr.
AU - Wu, Shimin
AU - Krings, Ulrich
AU - Zorn, Holger
AU - Berger, Ralf G.
N1 - Funding information: The first author is greatly indebted to DAAD (German Academic Exchange Service) for providing the scholarship, as well as grateful to CSC (China Scholarship Council) and Moucheng Wu for encouraging research abroad. The ‘Wisent Park’ Springe is thanked for supplying fresh fruiting bodies and taxonomic evaluation of F. hepatica.
PY - 2004/9/11
Y1 - 2004/9/11
N2 - The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography-mass spectrometry (HRGC-MS), GC-atomic emission detector (GC-AED), and gas chromatography- olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-octen-3-one, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.
AB - The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography-mass spectrometry (HRGC-MS), GC-atomic emission detector (GC-AED), and gas chromatography- olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-octen-3-one, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.
KW - Fistulina hepatica
KW - Flavour
KW - GC-O
KW - HRGC-MS
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=15244344960&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2004.07.013
DO - 10.1016/j.foodchem.2004.07.013
M3 - Article
AN - SCOPUS:15244344960
VL - 92
SP - 221
EP - 226
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 2
ER -