کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10544149 963572 2005 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 2, September 2005, Pages 221-226
نویسندگان
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