Journal article

Comprehensive analysis of the volatilome of Scytinostroma portentosum


Authors listRühl, V; Lotz-Winter, H; Neuss, A; Piepenbring, M; Zorn, H; Rühl, M

Publication year2018

Pages417-424

JournalMycological Progress

Volume number17

Issue number4

ISSN1617-416X

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

PublisherSpringer


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.



Citation Styles

Harvard Citation styleRühl, 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 Citation styleRühl, 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


Last updated on 2025-21-05 at 15:25