Journalartikel

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

Jahr der Veröffentlichung: 2007

Seiten: 53-60

Zeitschrift: Flavour and Fragrance Journal

Bandnummer: 22

Heftnummer: 1

ISSN: 0882-5734

DOI Link: https://doi.org/10.1002/ffj.1758

Verlag: Wiley

Abstract: 
Cultures of Fistulina hepatica DSMZ 4987 were grown submerged in standard nutrition solution (SNS) or on oak wood powder (OWP). After cell disintegration, the volatile constituents were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography coupled to mass spectrometry (HRGC-MS). The surface cultures produced 53 major volatile compounds, while 39 major volatile compounds were found in the submerged cultures. The surface cultures produced several aldehydes, methoxybenzenoids and terpenes, which were absent in the submerged cultures. A strong mushroom aroma was emitted by the surface cultures only. Twenty compounds, mainly long-chain fatty acids and methyl esters thereof, and short chain aliphatic alcohols, were common to both systems.

Harvard-Zitierstil: Wu, S., Zorn, H., Krings, U. and Berger, R. (2007) Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour and Fragrance Journal, 22(1), pp. 53-60. https://doi.org/10.1002/ffj.1758

APA-Zitierstil: Wu, S., Zorn, H., Krings, U., & Berger, R. (2007). Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica. Flavour and Fragrance Journal. 22(1), 53-60. https://doi.org/10.1002/ffj.1758