The chemistry of the aroma of Trametes elegans (Polyporales): the volatile compounds
Abstract
Background: Studies on fungal volatile compounds (VOCs) have recently increased worldwide. However, these compounds have been scarcely studied in Mexico. Trametes elegans is of particular interest due to its distinctive citrus aroma, a characteristic that has gone unrecognized.
Objective: The objective of this study is to identify the chemical composition of the characteristic aroma of Trametes elegans using a Static Headspace and Gas Chromatography-coupled to Mass Spectrometry (HSE-GC-MS).
Methods: The specimens were studied using macro- and micromorphological techniques and macrochemical reactions. A chemical analysis of the aroma of this species was performed using HSE-GC-MS.
Results and conclusions: The presence of seven volatile compounds was detected: 3-methylbutanal, pentanal, hexanal, butyric acid, 6-methyl-3-heptanone, 1-octen-3-ol, and citronellol. The most notable was citronellol, which is primarily associated with the aroma of citrus fruits. Although the remaining volatile compounds are not related to citronellol, several of them possess antifungal and bioherbicidal properties, among others. The usefulness of volatile fungal compounds lies in the fact that they provide information on characteristics that have been little explored in the taxonomy of certain species.
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