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

Research output: Contribution to journal › Article › Research › peer review

Authors

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

External Research Organisations

  • Technical University of Munich (TUM)
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Details

Original languageEnglish
Pages (from-to)124-127
Number of pages4
JournalEuropean Journal of Applied Microbiology and Biotechnology
Volume18
Issue number2
Publication statusPublished - Mar 1983
Externally publishedYes

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 subject areas

Cite this

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, Vol. 18, No. 2, 03.1983, p. 124-127.

Research output: Contribution to journal › Article › Research › peer review

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