Comparison Of Volatile Compounds Of Fresh Boletus Edulis And B. Pinophilus In Marmara Region Of Turkey

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Bozok F., GÜNEY M., YAŞA KAFKAS N. E., TAŞKIN H., BÜYÜKALACA S.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, cilt.43, sa.1, ss.192-195, 2015 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 43 Sayı: 1
• Basım Tarihi: 2015
• Doi Numarası: 10.15835/nbha.43.1.9731
• 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: Aroma, Boletus, Gc/Ms, Mushroom, Spme
• Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
• Yozgat Bozok Üniversitesi Adresli: Evet

Özet

Boletus edulis and B. pinophilus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported t 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 Turke