Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 662-668

  Lu, Zhen Ming ^a   Tao, Wen Yi ^a   Xu, Hong Yu ^a   Lim, Joanne ^a   Zhang, Xiao Mei ^a   Wang, Li Ping ^a   Chen, Jing Hua ^a   Xu, Zheng Hong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antrodia camphorata; Gas chromatography mass spectrometry; Gas chromatography olfactometry; HS SPME; Submerged culture; Volatile

Indexed keywords

ANTRODIA CAMPHORATA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; HS-SPME; SUBMERGED CULTURES; VOLATILE;

EXTRACTION; GASES; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

ALCOHOL; ALDEHYDE; ALIPHATIC COMPOUND; AROMATIC COMPOUND; DIMETICONE; ESTER; HYDROCARBON; KETONE; LACTONE; LINALOOL; TERPENE; VOLATILE AGENT;

ANTRODIA CAMPHORATA; AROMA; ARTICLE; CULTURE OPTIMIZATION; MASS FRAGMENTOGRAPHY; MYCELIUM; ODOR; OLFACTOMETRY; SOLID PHASE MICROEXTRACTION; SUBMERGED CELL CULTURE; TEMPERATURE;

BASIDIOMYCOTA; CITRUS; TAIWANOFUNGUS CAMPHORATUS;

EID: 79952315767     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.111     Document Type: Article

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