Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 417-424

Zeitschrift: Mycological Progress

Bandnummer: 17

Heftnummer: 4

ISSN: 1617-416X

DOI Link: https://doi.org/10.1007/s11557-017-1367-0

Verlag: Springer

Abstract: 
Fruiting bodies of the corticoid fungus Scytinostroma portentosum, known as mothball crust, have been sampled from a dead branch of sallow. Volatile organic compounds of the samples were extracted by means of liquid/liquid extraction and purified by solvent assisted flavour evaporation. In addition, solid-phase microextraction was applied on one fruiting body sample. The odour active compounds were identified by gas chromatography-mass spectrometry and olfactometry on two columns of different polarity and described by sensory detection. Furthermore, an aroma extract dilution analysis was performed to identify the main flavour compounds. The main odour compounds of S. portentosum with an FD factors >= 16 were 3-chloroindole responsible for the typical mothball odour, the mushroom odours oct-1-en-3-ol and oct-1-en-3-one, methyl p-anisate having an anise-like smell, the bloomy and sweet smelling terpenes linalool and nerolidol, as well as benzylacetone and methyl hexadecanoate. Herewith, a comprehensive aroma active volatilome of S. portentosum is presented.

Harvard-Zitierstil: Rühl, V., Lotz-Winter, H., Neuss, A., Piepenbring, M., Zorn, H. and Rühl, M. (2018) Comprehensive analysis of the volatilome of Scytinostroma portentosum, Mycological Progress, 17(4), pp. 417-424. https://doi.org/10.1007/s11557-017-1367-0

APA-Zitierstil: Rühl, V., Lotz-Winter, H., Neuss, A., Piepenbring, M., Zorn, H., & Rühl, M. (2018). Comprehensive analysis of the volatilome of Scytinostroma portentosum. Mycological Progress. 17(4), 417-424. https://doi.org/10.1007/s11557-017-1367-0