title: Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
abstract: BACKGROUND
  Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation.
  
  
  RESULTS
  Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct-1-en-3-ol, octan-3-one and methyl 2-phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan-3-one and methyl 2-phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5-butyloxolan-2-one, 5-heptyloxolan-2-one, 6-heptyloxan-2-one, contributed greatly to peach and fruit-like flavor. Terpene and terpene alcohol compounds, such as 1-terpineol, L-linalool, T-cadinol, (E, E)-farnesol, β-elemene, cis-α-bisabolene and α-muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5-n-butyl-5H-furan-2-one, β-ionone, (-)-caryophyllene oxide, aromadendrene oxide, diepi-α-cedrene epoxide, β-elemene, α-selinene, α-muurolene, azulene, germacrene D, γ-cadinene and 2-methylpyrazine have not hitherto been reported in A. camphorata.
  
  
  CONCLUSIONS
  The preliminary results suggest that the aroma-active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be identified as possible taxonomic markers for A. camphorata.
authors.affiliation: Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Yongjun
authors.initials: Y
authors.lastname: Xia
authors.forename: Baorong
authors.initials: B
authors.lastname: Zhang
authors.forename: Weijiang
authors.initials: W
authors.lastname: Li
authors.forename: Ganrong
authors.initials: G
authors.lastname: Xu
mesh_terms: D055491:Antrodia / Q000254:growth & development / Q000378:metabolism* / Q000648:ultrastructure; D005233:Fatty Alcohols / Q000737:chemistry / Q000378:metabolism; D005285:Fermentation; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D025301:Hyphae / Q000254:growth & development / Q000378:metabolism* / Q000648:ultrastructure; D008897:Panicum / Q000378:metabolism; D010648:Phenylacetates / Q000737:chemistry / Q000378:metabolism; D012639:Seeds / Q000378:metabolism; D052617:Solid Phase Microextraction; D013729:Terpenes / Q000737:chemistry / Q000378:metabolism; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000378:metabolism*
chemical_list: D005233:Fatty Alcohols; D010648:Phenylacetates; D013729:Terpenes; D055549:Volatile Organic Compounds