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International Journal of Medicinal Mushrooms

年間 12 号発行

ISSN 印刷: 1521-9437

ISSN オンライン: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary

巻 19, 発行 5, 2017, pp. 433-443
DOI: 10.1615/IntJMedMushrooms.v19.i5.50
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要約

The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography−mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

によって引用された
  1. Wu Di, Yang Shan, Tang Chuan, Liu Yanfang, Li Qiaozhen, Zhang Henan, Cui Fengjie, Yang Yan, Structural Properties and Macrophage Activation of Cell Wall Polysaccharides from the Fruiting Bodies of Hericium erinaceus, Polymers, 10, 8, 2018. Crossref

  2. Nöfer Joanna, Lech Krzysztof, Figiel Adam, Szumny Antoni, Carbonell-Barrachina Ángel A., The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis, Journal of Food Quality, 2018, 2018. Crossref

  3. Aisala Heikki, Sola Juha, Hopia Anu, Linderborg Kaisa M., Sandell Mari, Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID, Food Chemistry, 283, 2019. Crossref

  4. Sevindik Mustafa, Akgul Hasan, Selamoglu Zeliha, Braidy Nady, Antioxidant and Antigenotoxic Potential of Infundibulicybe geotropa Mushroom Collected from Northwestern Turkey, Oxidative Medicine and Cellular Longevity, 2020, 2020. Crossref

  5. Naimushina L V, Zykova I D, Gubanenko G A, Rechkina E A, Kondratyuk T A, Comparative analysis of antiradical and antibacterial activity of Boletus edulis basidiomycetes growing in different climatic zones, IOP Conference Series: Earth and Environmental Science, 421, 7, 2020. Crossref

  6. ŞIHOĞLU TEPE Arzuhan, Chemical compositions and antioxidant activities of four different mushroom species collected from Turkey, International Journal of Secondary Metabolite, 2021. Crossref

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