Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece
| dc.contributor.author | Ouzouni, P. K. | en |
| dc.contributor.author | Koller, W. D. | en |
| dc.contributor.author | Badeka, A. V. | en |
| dc.contributor.author | Riganakos, K. A. | en |
| dc.date.accessioned | 2015-11-24T16:52:14Z | |
| dc.date.available | 2015-11-24T16:52:14Z | |
| dc.identifier.issn | 0950-5423 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/9853 | |
| dc.rights | Default Licence | - |
| dc.subject | gas chromatography-mass spectrometry | en |
| dc.subject | hygrophorus species | en |
| dc.subject | mushrooms | en |
| dc.subject | solid phase microextraction | en |
| dc.subject | volatile compounds | en |
| dc.subject | solid-phase microextraction | en |
| dc.subject | edible mushrooms | en |
| dc.subject | flavor components | en |
| dc.subject | truffle aroma | en |
| dc.subject | organic-compounds | en |
| dc.subject | white truffle | en |
| dc.subject | headspace | en |
| dc.subject | ham | en |
| dc.subject | chromatography | en |
| dc.subject | odorants | en |
| dc.title | Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece | en |
| heal.abstract | The volatile composition of the wild edible mushroom species Hygrophorus chrysodon, Hygrophorus eburneus and Hygrophorus russocoriaceus was analysed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. Forty-five volatile compounds were detected, including alcohols, aldehydes, ketones, hydrocarbons, esters and terpenes. The most abundant compounds in the three species were 3-methyl butanal, hexanal, p-cymene, 3-octanone, 1-octen-3-one, 3-octanol, 1-octen-3-ol and benzoic acid methyl ester. The concentration of eight-carbon (C(8)) compounds relative to the total volatiles varied widely ranging from 24.14% to 61.41% among the three species. Finally, the presence of sesquiterpenes only in Hygrophorus russocoriaceus, confirms the characteristic distinctive cedar odour of this species. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1111/j.1365-2621.2009.01919.x | - |
| heal.identifier.secondary | <Go to ISI>://000264185700026 | - |
| heal.identifier.secondary | http://onlinelibrary.wiley.com/store/10.1111/j.1365-2621.2009.01919.x/asset/j.1365-2621.2009.01919.x.pdf?v=1&t=h0e04cn1&s=d83fad8d0f921d36345b200b285c9c54040bc00c | - |
| heal.journalName | International Journal of Food Science and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2009 | - |
| heal.publisher | Wiley-Blackwell Publishing | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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