1. Comparison of volatile compounds of fresh Boletus edulis and B. pinophilus in Marmara region of Turkey
- Author
-
Bozok F., Zarifikhosroshahi M., Kafkas E., Taşkin H., Buyukalaca S., and Çukurova Üniversitesi
- Subjects
Mushroom ,GC/MS ,SPME ,Boletus ,Aroma - Abstract
Boletus edulis and B. pinophilus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three volatile compounds were determined with Headspace Solid-Phase Microextraction / Gas Chromatography / Mass Spectrometry (HS-SPME/GC/MS) in both B. edulis and B. pinophilus. 1- octen-3-ol (79.75), 2-octen-1-ol (13.18), 1-octen-3-one (2.52), (E)-2-octenal (1.21) in B. edulis and 1-octen-3-ol (55.97), 2- octen-1-ol (13.55), 3-octanone (7.43), (E)-2-octenal (6.79), 1-octen-3-one (5.80) and 1,7,7-trimethyl-heptan-2-one (2.04), 2- propenoic acid (1.95) and 1,3-octadiene (1.75) in B. pinophilus were identified as main volatile aroma compounds (%), respectively. The present study is the first report on the volatile constituents of B. edulis and B. pinophilus collected from Turkey.
- Published
- 2015