Journalartikel

Autorenliste: Wu, SM; Krings, U; Zorn, H; Berger, RG

Jahr der Veröffentlichung: 2005

Seiten: 221-226

Zeitschrift: Food Chemistry

Bandnummer: 92

Heftnummer: 2

ISSN: 0308-8146

DOI Link: https://doi.org/10.1016/j.foodchem.2004.07.013

Verlag: Elsevier

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 (GGAED), and gas chromatography-olfactometry (GGO). 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.

Harvard-Zitierstil: Wu, S., Krings, U., Zorn, H. and Berger, R. (2005) Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer : Fr.)Fr., Food Chemistry, 92(2), pp. 221-226. https://doi.org/10.1016/j.foodchem.2004.07.013

APA-Zitierstil: Wu, S., Krings, U., Zorn, H., & Berger, R. (2005). Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer : Fr.)Fr.. Food Chemistry. 92(2), 221-226. https://doi.org/10.1016/j.foodchem.2004.07.013