Comparison of Volatile Compounds of Fresh Boletus edulis and B. pinophilus in Marmara Region of Turkey
Authors
- Fuat BOZOKDepartment of Biology, Faculty of Science and Arts, Osmaniye Korkut Ata University, Karacaoğlan Campus, 80000, Osmaniye (TR)
- Mozhgan ZARIFIKHOSROSHAHIDepartment of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, 01330, Adana (TR)
- Ebru KAFKASDepartment of Horticulture, Faculty of Agriculture, Çukurova University, 01330, Adana (TR)
- Hatira TAŞKINDepartment of Horticulture, Faculty of Agriculture, Çukurova University, 01330, Adana (TR)
- Saadet BUYUKALACADepartment of Horticulture, Faculty of Agriculture, Çukurova University, 01330, Adana (TR)
DOI:
https://doi.org/10.15835/nbha4319731Abstract
Boletus edulis andB. pinophilus are commonly consumed edible species ofBoletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three volatile compounds were determined with Headspace Solid-Phase Microextraction / Gas Chromatography / Mass Spectrometry (HS-SPME/GC/MS) in bothB. edulis andB. pinophilus. 1-octen-3-ol (79.75), 2-octen-1-ol (13.18), 1-octen-3-one (2.52), (E)-2-octenal (1.21) inB. edulis and 1-octen-3-ol (55.97), 2-octen-1-ol (13.55), 3-octanone (7.43), (E)-2-octenal (6.79), 1-octen-3-one (5.80) and 1,7,7-trimethyl-heptan-2-one (2.04), 2-propenoic acid (1.95) and 1,3-octadiene (1.75) inB. pinophilus were identified as main volatile aroma compounds (%), respectively. The present study is the first report on the volatile constituents ofB. edulis andB. pinophilus collected from Turkey.
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Copyright (c) 2015 Fuat BOZOK, Mozhgan ZARIFIKHOSROSHAHI, Ebru KAFKAS, Hatira TAŞKIN, Saadet BUYUKALACA
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