Details
| Original language | English |
|---|---|
| Pages (from-to) | 2344-2348 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 42 |
| Issue number | 10 |
| Publication status | Published - 1 Oct 1994 |
Abstract
Volatiles produced by shake flask cultured mycelium of 20 basidiomycete strains were concentrated by an adsorption technique and analyzed by capillary gas-liquid chromatography (GLC), gasliquid chromatography-olfactometry (GLC-O), and coupled capillary gas-liquid chromatographymass spectrometry (GLC-MS). One hundred twenty-three compounds, mostly alcohols, aldehydes, ketones, esters, and phenols, were identified.
Keywords
- adsorption, Basidiomycetes, degradation, flavor, submerged cultures, volatiles
ASJC Scopus subject areas
- Chemistry(all)
- General Chemistry
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
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In: Journal of Agricultural and Food Chemistry, Vol. 42, No. 10, 01.10.1994, p. 2344-2348.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Higher Fungi for Generating Aroma Components through Novel Biotechnologies
AU - Abraham, Bernd G.
AU - Berger, Ralf G.
PY - 1994/10/1
Y1 - 1994/10/1
N2 - Volatiles produced by shake flask cultured mycelium of 20 basidiomycete strains were concentrated by an adsorption technique and analyzed by capillary gas-liquid chromatography (GLC), gasliquid chromatography-olfactometry (GLC-O), and coupled capillary gas-liquid chromatographymass spectrometry (GLC-MS). One hundred twenty-three compounds, mostly alcohols, aldehydes, ketones, esters, and phenols, were identified.
AB - Volatiles produced by shake flask cultured mycelium of 20 basidiomycete strains were concentrated by an adsorption technique and analyzed by capillary gas-liquid chromatography (GLC), gasliquid chromatography-olfactometry (GLC-O), and coupled capillary gas-liquid chromatographymass spectrometry (GLC-MS). One hundred twenty-three compounds, mostly alcohols, aldehydes, ketones, esters, and phenols, were identified.
KW - adsorption
KW - Basidiomycetes
KW - degradation
KW - flavor
KW - submerged cultures
KW - volatiles
UR - http://www.scopus.com/inward/record.url?scp=0001622081&partnerID=8YFLogxK
U2 - 10.1021/jf00046a050
DO - 10.1021/jf00046a050
M3 - Article
AN - SCOPUS:0001622081
VL - 42
SP - 2344
EP - 2348
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 10
ER -