Details
| Original language | English |
|---|---|
| Pages (from-to) | 4524-4528 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 53 |
| Issue number | 11 |
| Publication status | Published - 19 Apr 2005 |
Abstract
The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull:.Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-octen-3-one, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.
Keywords
- Characteristic odorants, Fruiting bodies, GC-MS, Odor, Polyporus sulfureus, Volatile compounds
ASJC Scopus subject areas
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In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 11, 19.04.2005, p. 4524-4528.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
AU - Wu, Shimin
AU - Zorn, Holger
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2005/4/19
Y1 - 2005/4/19
N2 - The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull:.Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-octen-3-one, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.
AB - The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull:.Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-octen-3-one, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.
KW - Characteristic odorants
KW - Fruiting bodies
KW - GC-MS
KW - Odor
KW - Polyporus sulfureus
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=20744456441&partnerID=8YFLogxK
U2 - 10.1021/jf0478511
DO - 10.1021/jf0478511
M3 - Article
C2 - 15913320
AN - SCOPUS:20744456441
VL - 53
SP - 4524
EP - 4528
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 11
ER -