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- Title
Analysis of the Volatile Compounds in Tremella aurantialba Broth by GC-MS Method.
- Authors
Zhang Zhi-cai; Zhang Ke-chang; Yu Jian-guo; Gu Li-xin
- Abstract
The volatile flavor in Tremella aurantialba fermentation broth was investigated by head-space gas chromatography-mass spectrometry (GC-MS). Mass spectral data of the sample components were found to match up with those of known compounds in a database (Nist database and Wiley database). The match indexes of 34 sesqulterpenes are more than 800. The identified sesquiterpenes accounted for more than 47% of the total flavor compounds.
- Subjects
VOLATILE organic compounds; TREMELLA; GAS chromatography/Mass spectrometry (GC-MS); SESQUITERPENES; ORGANIC compounds
- Publication
Natural Product Research & Development, 2007, Vol 19, Issue 5, p822
- ISSN
1001-6880
- Publication type
Article