Journal article

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

Publication year: 2007

Pages: 53-60

Journal: Flavour and Fragrance Journal

Volume number: 22

Issue number: 1

ISSN: 0882-5734

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

Publisher: 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 Citation style: 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 Citation style: 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