Journal article

Authors list: Wu, SM; Zorn, H; Krings, U; Berger, RG

Publication year: 2005

Pages: 4524-4528

Journal: Journal of Agricultural and Food Chemistry

Volume number: 53

Issue number: 11

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/jf0478511

Publisher: American Chemical Society

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.

Harvard Citation style: Wu, S., Zorn, H., Krings, U. and Berger, R. (2005) Characteristic volatiles from young and aged fruiting of wild Polyporus sulfureus (Bull.: Fr.) fr., Journal of Agricultural and Food Chemistry, 53(11), pp. 4524-4528. https://doi.org/10.1021/jf0478511

APA Citation style: Wu, S., Zorn, H., Krings, U., & Berger, R. (2005). Characteristic volatiles from young and aged fruiting of wild Polyporus sulfureus (Bull.: Fr.) fr.. Journal of Agricultural and Food Chemistry. 53(11), 4524-4528. https://doi.org/10.1021/jf0478511