Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 53-60 |
| Seitenumfang | 8 |
| Fachzeitschrift | Flavour and fragrance journal |
| Jahrgang | 22 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - 2 Nov. 2006 |
Abstract
Cultures of Fistulina hepatica DSMZ 4987 were grown submerged in standard nutrition solution (SNS) or on oak wood powder (OWP). After cell disintegration, the volatile constituents were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography coupled to mass spectrometry (HRGC-MS). The surface cultures produced 53 major volatile compounds, while 39 major volatile compounds were found in the submerged cultures. The surface cultures produced several aldehydes, methoxybenzenoids and terpenes, which were absent in the submerged cultures. A strong mushroom aroma was emitted by the surface cultures only. Twenty compounds, mainly long-chain fatty acids and methyl esters thereof, and short chain aliphatic alcohols, were common to both systems.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
- Allgemeine Chemie
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in: Flavour and fragrance journal, Jahrgang 22, Nr. 1, 02.11.2006, S. 53-60.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica
AU - Wu, Shimin
AU - Zorn, Holger
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2006/11/2
Y1 - 2006/11/2
N2 - Cultures of Fistulina hepatica DSMZ 4987 were grown submerged in standard nutrition solution (SNS) or on oak wood powder (OWP). After cell disintegration, the volatile constituents were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography coupled to mass spectrometry (HRGC-MS). The surface cultures produced 53 major volatile compounds, while 39 major volatile compounds were found in the submerged cultures. The surface cultures produced several aldehydes, methoxybenzenoids and terpenes, which were absent in the submerged cultures. A strong mushroom aroma was emitted by the surface cultures only. Twenty compounds, mainly long-chain fatty acids and methyl esters thereof, and short chain aliphatic alcohols, were common to both systems.
AB - Cultures of Fistulina hepatica DSMZ 4987 were grown submerged in standard nutrition solution (SNS) or on oak wood powder (OWP). After cell disintegration, the volatile constituents were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography coupled to mass spectrometry (HRGC-MS). The surface cultures produced 53 major volatile compounds, while 39 major volatile compounds were found in the submerged cultures. The surface cultures produced several aldehydes, methoxybenzenoids and terpenes, which were absent in the submerged cultures. A strong mushroom aroma was emitted by the surface cultures only. Twenty compounds, mainly long-chain fatty acids and methyl esters thereof, and short chain aliphatic alcohols, were common to both systems.
KW - Elemicine
KW - Fitulina hepatica
KW - Oak wood
KW - Propiovanillone
KW - Submerged cultures
KW - Terpenes
KW - Volatiles
UR - http://www.scopus.com/inward/record.url?scp=33846569000&partnerID=8YFLogxK
U2 - 10.1002/ffj.1758
DO - 10.1002/ffj.1758
M3 - Article
AN - SCOPUS:33846569000
VL - 22
SP - 53
EP - 60
JO - Flavour and fragrance journal
JF - Flavour and fragrance journal
SN - 0882-5734
IS - 1
ER -