Volatile organic components from fresh non-edible Basidiomycetes fungi.
The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.
Piovano
Marisa
M
Universidad Técnica Federico Santa María, Departamento de Química, Avenida España 1680, Valparaíso, Chile. Marisa.piovano@usm.cl
Garbarino
Juan A
JA
Sánchez
Elizabeth
E
Young
Manuel E
ME
D001487:Basidiomycota / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D009930:Organic Chemicals / Q000737:chemistry*; D052617:Solid Phase Microextraction; D013729:Terpenes / Q000737:chemistry; D014835:Volatilization
D009930:Organic Chemicals; D013729:Terpenes