Journal
FOOD CHEMISTRY
Volume 92, Issue 2, Pages 221-226Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.07.013
Keywords
Fistulina hepatica; volatile compounds; GC-O; HRGC-MS; flavour
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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 (GGAED), and gas chromatography-olfactometry (GGO). 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. (c) 2004 Elsevier Ltd. All rights reserved.
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