Volatile concentrates from Bjerkandera adusta, Poria aurea, and Tyromyces sambuceus were prepared by liquid-liquid extraction, and analysed by capillary gas chromatography, sniffing capillary gas chromatography, and coupled capillary gas chromatography-mass spectrometry. A total of 26 compounds was identified in culture filtrates of Bjerkandera, 16 compounds in Poria, and 22 in Tyromyces. The spectrum of volatiles comprised aliphatic and terpenoid alcohols, 4-and 5-olides, and alicyclic and aromatic structures. Each species showed characteristic chromatographic patterns and odour profiles.
The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2,3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.
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