TITLE:
The Volatiles from Fermentation Product of Tuber formosanum
AUTHORS:
Menghao Du, Sume Huang, Jingwen Wang
KEYWORDS:
Tuber formosanum, Truffle, Volatile Organic Compounds from the Mycelium, Dimethyl Sulfide
JOURNAL NAME:
Open Journal of Forestry,
Vol.4 No.4,
July
31,
2014
ABSTRACT: The mycelium of T. formosanum (characterized by DNA analysis) grown in a sterile liquid medium produced some
VOCs. The VOCs were analyzed by gas chromatography-mass spectrometry (GC-MS). A
total of 23 compounds were identified and quantified. Among them, the main
compounds were Dimethyl sulfide (19.82%), Isopropyl alcohol (9.84 ng/l), 2-Butanone
(9.24%), Ethanol (7.84%), and 1, 3-Pentadiene (5.46%).