Identification of the predominant volatile compounds produced by Aspergillus flavus.
A culture of Aspergillus flavus grown on moistened wheat meal was homogenized with a blendor, and the resulting slurry was vacuum-distilled at 5 mm of Hg and 35 C. The aqueous distillate was collected in traps cooled to -10 to -80 C. The culture volatiles were extracted from the distillate with CH(2)Cl(2), and, after removal of the bulk of the solvent, the concentrated volatiles were examined by packed-column gas chromatography. Nineteen peaks were observed, and coupled gas chromatography-mass spectrometry was employed to identify the larger components. The compounds identified were: 3-methyl-butanol, 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, and cis-2-octen-1-ol. The two octenols were the predominant compounds, and sufficient sample was trapped from the gas chromatograph for infrared analyses; this confirmed the mass spectral identifications and permitted the assignment of the cis designation to 2-octen-1-ol. Both oct-1-en-3-ol and cis-2-octen-1-ol are thought to be responsible for the characteristic musty-fungal odor of certain fungi; the latter compound may be a useful chemical index of fungal growth.
D001230:Aspergillus / Q000378:metabolism*; D001231:Aspergillus flavus / Q000254:growth & development / Q000378:metabolism; D002725:Chloroform; D002849:Chromatography, Gas; D003470:Culture Media; D005233:Fatty Alcohols / Q000032:analysis* / Q000096:biosynthesis / Q000302:isolation & purification; D005516:Food Microbiology; D007659:Ketones / Q000032:analysis* / Q000096:biosynthesis / Q000302:isolation & purification; D013058:Mass Spectrometry; D009812:Odorants; D012997:Solvents; D013055:Spectrophotometry, Infrared; D014908:Triticum
D003470:Culture Media; D005233:Fatty Alcohols; D007659:Ketones; D012997:Solvents; D002725:Chloroform