Monoterpenes in the aromas of fresh wild mushrooms (Basidiomycetes)

被引：65

作者：

Breheret, S

Talou, T

Rapior, S

Bessiere, JM

机构：

[1] INST NATL POLYTECH TOULOUSE,ECOLE NATL SUPER CHIM,LAB CHIM AGROIND,F-31077 TOULOUSE,FRANCE

[2] UNIV MONTPELLIER 1,FAC PHARM,LAB BOT PHYSTOCHIM & MYCOL,F-34060 MONTPELLIER 2,FRANCE

[3] ECOLE NATL SUPER CHIM,LAB CHIM APPL,F-34296 MONTPELLIER 5,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 03期

关键词：

aroma; monoterpene; mushroom fruit-body; Basidiomycetes; headspace concentration; solvent extraction;

D O I：

10.1021/jf960417h

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The odorous volatile compounds in the fruiting bodies of 82 fresh wild mushrooms species were investigated for monoterpene compounds by GC/MS using both headspace concentration and solvent extraction techniques. In this study, 34 mushrooms gave positive analyses for monoterpenes and the wide diversity of such molecules extracted from basidiocarps was noted. A total of 27 different monoterpenes was identified in this investigation, for example, limonene, alpha-pinene, camphene, beta-phellandrene, and linalool. Both analysis methods used were well adapted to the identification of monoterpenes in fresh mushrooms.

引用

页码：831 / 836

页数：6

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