GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture fluids of Antrodia camphorata

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 8, 2008, Pages 1599-1602

  Liu, Hua ^a,b   Jia, Wei ^a   Zhang, Jingsong ^a   Pan, Yingjie ^c  

^a INSTITUTE OF EDIBLE FUNGI   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Aroma analysis; Representative aroma extract; Sensory evaluation; Submerged culture

Indexed keywords

BIOLOGICAL MATERIALS; CHEMICALS; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; ESTERS; ETHERS; FLUIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; MIXTURES; ORGANIC COMPOUNDS; ORGANIC SOLVENTS; TELLURIUM COMPOUNDS;

2-BUTANONE; ACTIVE COMPOUNDS; ANTRODIA CAMPHORATA; AROMA COMPOUNDS; BUSINESS MEDIA; ETHER EXTRACTS; ETHYL ACETATE (ETAC); GAS CHROMATOGRAPHY OLFACTOMETRY (GC/O); GAS CHROMATOGRAPHY/MASS SPECTROMETRY (GC/MS); ORGANIC COMPONENTS; SOLVENT SYSTEMS; SPRINGER (CO); SUBMERGED CULTURES;

GAS CHROMATOGRAPHY;

TAIWANOFUNGUS CAMPHORATUS;

EID: 45849153104     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9614-1     Document Type: Article

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