Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction-Reference-Cited by-同舟云学术

Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction

Published:2021-05-19 Issue:21 Volume:69 Page:5997-6004
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brescia Fabio F.¹,Pitelas Wassilios¹,Yalman Suzan¹,Popa Flavius²,Hausmann Heike G.³,Wende Raffael C.³^ORCID,Fraatz Marco A.¹^ORCID,Zorn Holger¹⁴^ORCID

Affiliation:

1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany

2. Black Forest National Park, Schwarzwaldhochstraße 2, Seebach 77889, Germany

3. Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany

4. Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany

Funder

LOEWE ? Landes-Offensive zur Entwicklung Wissenschaftlich-?konomischer Exzellenz

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01478

Reference47 articles.

1. Natural flavourings from biotechnology for foods and beverages

2. Mind the mushroom: natural product biosynthetic genes and enzymes of Basidiomycota

3. Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry

4. Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

5. Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

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