Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer Fr.) Fr.

authored by: Shimin Wu, Ulrich Krings, Holger Zorn, Ralf G. Berger
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.
Organisation(s): Institute of Food Chemistry
External Organisation(s): Huazhong Agricultural University
Type: Article
Journal: Food chemistry
Volume: 92
Pages: 221-226
No. of pages: 6
ISSN: 0308-8146
Publication date: 11.09.2004
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Analytical Chemistry, Food Science
Electronic version(s): https://doi.org/10.1016/j.foodchem.2004.07.013 (Access: Unknown)

BibTeX

@article{68ddf8505b384b5798cd4d55828e0c45,
title = "Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer Fr.) Fr.",
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.",
keywords = "Fistulina hepatica, Flavour, GC-O, HRGC-MS, Volatile compounds",
author = "Shimin Wu and Ulrich Krings and Holger Zorn and Berger, {Ralf G.}",
note = "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 {\textquoteleft}Wisent Park{\textquoteright} Springe is thanked for supplying fresh fruiting bodies and taxonomic evaluation of F. hepatica.",
year = "2004",
month = sep,
day = "11",
doi = "10.1016/j.foodchem.2004.07.013",
language = "English",
volume = "92",
pages = "221--226",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
number = "2",
}