GC-MS and GC-olfactometry analysis of aroma compounds extracted from culture fluids of Antrodia camphorata

Abstract

A comprehensive inventory of the organic components and aroma-active compounds produced by Antrodia camphorata during growth in submerged culture has been established by extracting culture fluids using three different organic solvent systems and subjecting the extracts to gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Fortytwo organic components, of which esters, alcohols, acids and ketones were the most prevalent, were identified in pentane/ether (1/1, v/v) extracts. The most representative of A. camphorata aroma-active compounds were detected in pentane/ether and ether extracts (eleven and nine aromaactive compounds, respectively) by GC-O. Of these, ethyl acetate, c-undecalactone, linaloöl and 3-hydroxy-2-butanone were assessed to be present at the highest intensity.

Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

“…Previously, solvent extraction and steam distillation-solvent extraction were employed for determining volatile compounds of the culture broth of A. camphorata (Chen et al, 2007;Liu et al, 2008), and the results showed that the number and category of the volatile compounds extracted by the two methods were quite different. For example, using simultaneous steam distillation with solvent extraction, several terpenoids existed in the fruiting bodies of A. camphorata, including a-cadinol, T-muurolol, T-cadinol and a-terpineol, were not detected in the culture broth of A. camphorata (Chen et al, 2007).…”

“…For example, using simultaneous steam distillation with solvent extraction, several terpenoids existed in the fruiting bodies of A. camphorata, including a-cadinol, T-muurolol, T-cadinol and a-terpineol, were not detected in the culture broth of A. camphorata (Chen et al, 2007). However, Liu et al (2008) found T-cadinol and a-terpineol in the culture broth of A. camphorata using organic solvent extraction, while a-cadinol and T-muurolol were not detected.…”

“…The compound 1-octen-3-ol is produced from linoleic acid by lipoxygenase and hydroperoxide lyase, and can regulate the germination of conidia of fungi (Chitarra, Abee, Rombouts, Posthumus, & Dijksterhuis, 2004). However, none of the C 8 alcohols was reported in the culture broth of A. camphorata when organic solvent was used to extract the volatile compounds (Liu et al, 2008), indicating the loss or degradation of some of the volatile compounds. Thus, HS-SPME-GC-O is proposed for the sensitive and fast analysis of volatile compounds that contribute to the aroma of A. camphorata in submerged culture.…”

“…Submerged cultures of A. camphorata are highly odiferous, suggesting that the fungus might serve as an important source of natural aroma compounds for the food and cosmetic industries (Liu, Jia, Zhang, & Pan, 2008). However, to the best of our knowledge, there is little literature reporting aroma characterisation of A. camphorata in submerged culture.…”

“…Solvent extraction and steam distillation-solvent extraction were employed for extracting volatile compounds in the culture broth of A. camphorata. Unfortunately, the number and category of the volatile compounds extracted by the two methods were quite different (Chen et al, 2007;Liu et al, 2008), indicating the loss or degradation of some of the volatile compounds (Iglesias & Medina, 2008). Moreover, steam distillation and solvent extraction are time-and solventconsuming.…”