Abstract
Fruiting bodies of the corticoid fungus Scytinostroma portentosum, known as mothball crust, have been sampled from a dead branch of sallow. Volatile organic compounds of the samples were extracted by means of liquid/liquid extraction and purified by solvent assisted flavour evaporation. In addition, solid-phase microextraction was applied on one fruiting body sample. The odour active compounds were identified by gas chromatography-mass spectrometry and olfactometry on two columns of different polarity and described by sensory detection. Furthermore, an aroma extract dilution analysis was performed to identify the main flavour compounds. The main odour compounds of S. portentosum with an FD factors ≥16 were 3-chloroindole responsible for the typical mothball odour, the mushroom odours oct-1-en-3-ol and oct-1-en-3-one, methyl p-anisate having an anise-like smell, the bloomy and sweet smelling terpenes linalool and nerolidol, as well as benzylacetone and methyl hexadecanoate. Herewith, a comprehensive aroma active volatilome of S. portentosum is presented.
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Acknowledgments
The study was financially supported by the excellence initiative of the Hessian Ministry of Science and Art, which encompasses a generous grant for the LOEWE focus “Integrative Fungal Research”. The authors also would like to thank the DFG and the State of Hesse for funding the GC-MS/MS-O system (INST 162/381-1 FUGG). The supportive work of Svenja Sommer, Frank Bernas and Stefan Riedel is gratefully acknowledged.
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Rühl, V., Lotz-Winter, H., Neuss, A. et al. Comprehensive analysis of the volatilome of Scytinostroma portentosum . Mycol Progress 17, 417–424 (2018). https://doi.org/10.1007/s11557-017-1367-0
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DOI: https://doi.org/10.1007/s11557-017-1367-0