Volatile flavor constituents of Lepista nebularis (Clouded Clitocybe)

Abstract : Odorous wild Lepista nebularis (Clouded Clitocybe) was investigated for volatile constituents by GUMS using organic solvent extraction and hydrodistillation. Forty-nine and 28 volatile components were identified by solvent and distillation methods, respectively, and biosynthesized from the lipidic, shikimic and terpenic pathways. The major odorous compounds identified in fresh L. nebularis organic extract and distillate were 2-phenylethanol (34.6 and 46.5%), benzaldehyde (4.2 and 9.2%), beta-barbatene (8.7 and 4.5%), undecane (4.6 and 2.7%), indole (4.3 and 2.1%) and C-8 derivatives (6.3 and 5.9%), respectively. Monoterpenes and sesquiterpenes, i.e., linalool, linalool oxides, and (E)-nerolidot were also identified in both extracts. beta-Barbatene (musty-earthy odor) and indole derivatives (fecal odor) possessed unpleasant odors. C8-Derivatives (fungal odors) and butyric acid derivatives (cheese odor) as well as 2-phenylethanol (rose odor) and benzaldehyde (almond odor) are widely used as aroma components in flavor industry due to their strong odors. Many major and minor volatile compounds contribute to the overall smell of Lepista nebularis.
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https://hal.umontpellier.fr/hal-02268736
Contributeur : Sylvie Rapior <>
Soumis le : mercredi 21 août 2019 - 14:37:29
Dernière modification le : lundi 18 novembre 2019 - 15:44:16

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  • HAL Id : hal-02268736, version 1

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Sylvie Rapior, Françoise Fons, Yves Pélissier, Jean-Marie Bessière. Volatile flavor constituents of Lepista nebularis (Clouded Clitocybe). Cryptogamie, Mycologie, Associations des Amis des Cryptogames, 2003, 24, pp.159-166. ⟨hal-02268736⟩

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