Journal
FOOD CHEMISTRY
Volume 127, Issue 2, Pages 662-668Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.111
Keywords
Antrodia camphorata; Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; HS-SPME; Submerged culture; Volatile
Funding
- Natural Science Foundation of Jiangsu Province, China [BK2010142]
- National High-Tech Program of China [2007AA021506]
- National Basic Research Program (973 Program) [2007CB707800]
- program for New Century Excellent Talents in the University of China [NCET-07-0380]
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In this work a headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) was developed to evaluate the profile of the volatile compounds that contribute to the aroma of Antrodia camphorata in submerged culture. For this purpose, the HS-SPME sampling method for the volatile compounds of A. camphorata in submerged culture was optimised by a D-optimal design. A HS extraction of the culture broth of A. camphorata followed by incubation on a carboxen/polydimethylsiloxane (CAR/PDMS) fibre during 31.8 min at 54.6 degrees C gave the most effective and accurate extraction of the volatile compounds. By the optimised method, a total of 49 volatile compounds were identified in culture broth of A. camphorata, while a total of 55 volatile compounds were identified in the mycelia. A series of C-8 aliphatic compounds (mushroom-like odour), several lactones (fruity odour) and L-linalool (citrus-like odour) were the most potent key odourant in both the mycelia and culture broth. This combined technique is fast, simple, sensitive, inexpensive and useful to monitor volatile compounds associated to A. camphorata. (C) 2011 Elsevier Ltd. All rights reserved.
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