Abstract:

Different extraction methods were comparatively evaluated for their extraction efficiencies for volatile aroma
compounds in the fermentation broth of Taiwanofungus camphoratus. Changes in the composition of volatile compounds
produced from different carbon and nitrogen sources in the fermentation medium were analyzed by liquid-liquid extraction
and GC-MS. Results showed that there were large variations in the types and contents of volatile compounds extracted with
different methods from the fermentation broth of T. camphoratust. The aldehydes extracted using diethyl ether or n-pentanediethyl
ether (1:1, V/V) had the most diverse composition, consisting of 9 compounds. Although more than 50 compounds
were extracted using n-pentane-diethyl ether (1:1, V/V) or dichloromethane-n-pentane (2:1, V/V), aldehyde components were
less. About 40 compounds were identified using ether extraction or solid phase microextraction (SPME). The extraction
efficiency of petroleum ether was the worst. From the viewpoint of toxicity and cost, ether was chosen as the best extraction
solvent. The composition of volatile compounds in the fermentation broth varied with different carbon and nitrogen sources.
The relative content of aldehydes was approximately 21.90% and 41.60%, with glucose as the carbon source and peptone
as the nitrogen source, respectively. These results indicate that glucose and peptone are in favor of the generation of volatile
aldehydes in the fermentation broth of Taiwanofungus camphoratus.

Key words: Taiwanofungus camphoratus, extraction, fermentation broth, volatile components, ether