Comparison of Volatile Compounds of Fresh Boletus edulis and B. pinophilus in Marmara Region of Turkey

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Bozok F., ZARIFIKHOSROSHAHI M., Kafkas E., TAŞKIN H., BÜYÜKALACA S.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, cilt.43, sa.1, ss.192-195, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.15835/nbha4319731
  • Dergi Adı: NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.192-195
  • Anahtar Kelimeler: Boletus, aroma, mushroom, GC/MS, SPME, ANTIOXIDANT ACTIVITY, EDIBLE MUSHROOMS, CENTRAL ANATOLIA, AROMA, COMPONENTS, CONSTITUENTS, FLAVORS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Boletus edulis and B. pinophrlus 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 Microexcraction / Gas Chromatography / Mass Spectrometry (HS-SPME/GC/MS) in both B. edulis and B. pinophilus. 1-octen-3-ol (79.75), 2-occen-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-trimerhyl-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.