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

• Published in: Food chemistry Vol. 92; no. 2; pp. 221 - 226
• Main Authors: Wu, Shimin, Krings, Ulrich, Zorn, Holger, Berger, Ralf G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2005; Elsevier
• Subjects: atomic absorption spectrometry; beefsteak fungus; Biological and medical sciences; extraction; Fistulina hepatica; flavor; Flavour; food analysis; Food industries; fruiting bodies; Fundamental and applied biological sciences. Psychology; gas chromatography; GC-O; Hepatica; HRGC–MS; mass spectrometry; mushrooms; odor compounds; olfactometry; Polyporales; Volatile compounds; Volatile compounds; Flavour; Fistulina hepatica; HRGC–MS; GC-O; Volatile compound; Gas chromatography; HRGC-MS; Body; Flavor
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.07.013

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.