Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractEffects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins    Next AbstractHeadache symptoms and indoor environmental parameters: Results from the EPA BASE study »

J Sci Food Agric


Title:Aroma-volatile profile of black morel (Morchella importuna) grown in Israel
Author(s):Tietel Z; Masaphy S;
Address:"Tel Hai Academic College, Upper Galilee, Israel. Postharvest and Food Science Department, MIGAL, Kiryat Shmona, Israel. Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel"
Journal Title:J Sci Food Agric
Year:2018
Volume:20170728
Issue:1
Page Number:346 - 353
DOI: 10.1002/jsfa.8477
ISSN/ISBN:1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:"BACKGROUND: A headspace solid-phase microextraction method with gas chromatography-mass spectrometry was used to profile the aroma volatiles of mature fruiting bodies of Morchella importuna grown in Israel. RESULTS: We tentatively identified 40 aroma compounds and seven unknown volatiles. The M. importuna aroma profile consisted of 14 aldehydes, six alcohols, 10 methyl esters, four heterocyclic/sulfur compounds, 10 carbohydrates and three other compounds (i.e. one acid, one ketone and one butyl ester). The most abundant volatiles were carbohydrates, with a total relative peak area of 29.3%, followed by alcohols (27.7%), aldehydes (21.6%), methyl esters (10.8%), heterocyclic/sulfur compounds (3.1%) and other compounds (5.8%). The 8-carbon (C8) compounds imparting typical mushroom-like aroma were very abundant in M. importuna, accounting for 27.9% of the total peak area and including, amongst others, 1-octen-3-ol (80% of total C8), octanal and 2-octenal (Z- and E-). CONCLUSION: The aroma volatile profile of morels has much in common with that of other mushrooms, with a few unique characteristics. To our knowledge, this is the first detailed report of the aroma profile of M. importuna. (c) 2017 Society of Chemical Industry"
Keywords:"Ascomycota/*chemistry/growth & development/metabolism Fruiting Bodies, Fungal/chemistry/growth & development/metabolism Gas Chromatography-Mass Spectrometry Israel Odorants/analysis Volatile Organic Compounds/*chemistry/metabolism M.importuna Spme aromat;"
Notes:"MedlineTietel, Zipora Masaphy, Segula eng England 2017/06/10 J Sci Food Agric. 2018 Jan; 98(1):346-353. doi: 10.1002/jsfa.8477. Epub 2017 Jul 28"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 23-11-2024