Piovano Marisa, Garbarino Juan A, Sánchez Elizabeth, Young Manuel E
Universidad Técnica Federico Santa María, Departamento de Química, Avenida España 1680, Valparaíso, Chile.
Nat Prod Commun. 2009 Dec;4(12):1737-9.
The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.
对八种新鲜的不可食用担子菌的特征气味成分进行了评估。使用聚二甲基硅氧烷/二乙烯基苯（PDMS/DVB）纤维，通过固相微萃取气相色谱-质谱联用仪测定密封小瓶顶空中新鲜样品中的挥发性有机化合物。共鉴定出28种成分，其中最常见的是1-辛烯-3-醇和3-辛酮。
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