1-Octen-3-One - Explore the Science & Experts | ideXlab

Scan Science and Technology

Contact Leading Edge Experts & Companies

1-Octen-3-One

The Experts below are selected from a list of 28811187 Experts worldwide ranked by ideXlab platform

1-Octen-3-One – Free Register to Access Experts & Abstracts

Ralf G. Berger – One of the best experts on this subject based on the ideXlab platform.

  • characteristic volatiles from young and aged fruiting bodies of wild polyporus sulfureus bull fr fr
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Shimin Wu, Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated by high-resolution gas chromatography−mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography−olfactometry (GC−O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus:  1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC−O and detected by GC-MS were determined as the characteristic odorants of aged species:  2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with it…

  • Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.

  • Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.
    Food Chemistry, 2005
    Co-Authors: Ulrich Krings, Holger Zorn, Ralf G. Berger

    Abstract:

    The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography–mass spectrometry (HRGC–MS), GC-atomic emission detector (GC-AED), and gas chromatography-olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-Octen-3-One, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.

Holger Zorn – One of the best experts on this subject based on the ideXlab platform.

  • characteristic volatiles from young and aged fruiting bodies of wild polyporus sulfureus bull fr fr
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Shimin Wu, Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated by high-resolution gas chromatography−mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography−olfactometry (GC−O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus:  1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC−O and detected by GC-MS were determined as the characteristic odorants of aged species:  2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with it…

  • Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.

  • Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.
    Food Chemistry, 2005
    Co-Authors: Ulrich Krings, Holger Zorn, Ralf G. Berger

    Abstract:

    The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography–mass spectrometry (HRGC–MS), GC-atomic emission detector (GC-AED), and gas chromatography-olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-Octen-3-One, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.

Ulrich Krings – One of the best experts on this subject based on the ideXlab platform.

  • characteristic volatiles from young and aged fruiting bodies of wild polyporus sulfureus bull fr fr
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Shimin Wu, Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated by high-resolution gas chromatography−mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography−olfactometry (GC−O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus:  1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC−O and detected by GC-MS were determined as the characteristic odorants of aged species:  2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with it…

  • Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-Octen-3-One, 1-octen-3-ol, 3-methylbutanoic acid, phenylethanol, and phenylacetic acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, and phenylacetic acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.

  • Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.
    Food Chemistry, 2005
    Co-Authors: Ulrich Krings, Holger Zorn, Ralf G. Berger

    Abstract:

    The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE), and investigated by high resolution gas chromatography–mass spectrometry (HRGC–MS), GC-atomic emission detector (GC-AED), and gas chromatography-olfactometry (GC-O). Forty eight major volatile compounds were identified and semi-quantified. 11 odorous compounds significantly contributed to the overall flavour of F. hepatica: 1-Octen-3-One, 1-octen-3-ol, linalool, phenylacetaldehyde, butanoic acid, an unidentified volatile compound with mouldy odour, (E)-2-methyl-2-butenoic acid, (E)-methyl cinnamate, (Z)-9-hexadecenoic acid methyl ester, bisabolol oxide B and phenylacetic acid.