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World J Microbiol Biotechnol (2008) 24:15991602 DOI 10.1007/s11274-007-9614-1
SHORT COMMUNICATION
GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture uids of Antrodia camphorata
Hua Liu Wei Jia Jingsong Zhang Yingjie Pan
Received: 22 September 2007 / Accepted: 13 November 2007 / Published online: 22 November 2007 Springer Science+Business Media B.V. 2007
Abstract A comprehensive inventory of the organic components and aroma-active compounds produced by Antrodia camphorata during growth in submerged culture has been established by extracting culture uids using three different organic solvent systems and subjecting the extracts to gas chromatography-mass spectrometry (GC MS) and gas chromatographyolfactometry (GC-O). Forty-two organic components, of which esters, alcohols, acids and ketones were the most prevalent, were identied in pentane/ether (1/1, v/v) extracts. The most representative of A. camphorata aroma-active compounds were detected in pentane/ether and ether extracts (eleven and nine aroma-active compounds, respectively) by GC-O. Of these, ethyl acetate, c-undecalactone, linalol and 3-hydroxy-2-buta-none were assessed to be present at the highest intensity.
Keywords Aroma analysis
Representative aroma extract Sensory evaluation
Submerged culture
Introduction
The basidiomycete, Antrodia camphorata, is a rare and expensive mushroom assigned to the family Polyporaceae (Aphyllophorales). The fungus is native to Taiwan, where it grows in the walls of the inner heartwood of Cinnamomum kanehirai Hay (Chang and Chou 1995; Wu et al. 1997), and has been ascribed various medicinal properties (Chen et al. 2007; Wu et al. 2007). Our research has also revealed that submerged cultures of A. camphorata are highly odiferous, suggesting that the mushroom might serve as an important source of natural aroma compounds for the food and cosmetic industries. Therefore, in the present study, we have rst determined the effectiveness of three solvent systems for extracting a comprehensive inventory of organic compounds from culture uids generated after submerged culture of A. camphorata mycelium under specied growth conditions. We have then used gas chromatographymass spectrometry (GC MS) combined with gas chromatographyolfactometry (GC-O) to identify the most important aroma active compounds.
Material and methods
Fungal strain and culture conditions
Antrodia camphorata was obtained from the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences and grown on potato dextrose agar (PDA) slopes at 26 C for 2 weeks and stored at 4 C. Discs (0.5 cm) of agar containing fungal mycelium grown...