Volatile components from liquid- and solid-state fermentation of Phellinus linteus were analyzed by HS-SPME-GC-MS. There were 20, 25 and 29 kinds of volatiles detected from the fermentation broth and from liquid- and solid-state fermented mycelia, respectively. In liquid-state fermentation, the main compounds in the broth were esters (41.43%), alcohols (34.06%), aromatic hydrocarbons (6.58%), alkaloids (4.02%), quinones (1.51%), alkanes (1.40%), ketones (1.31%) and acids (0.51%), while in the mycelia were alkanes (36.95%), alcohols (22.24%), olefins (16.5%), esters (6.3%), alkaloids (5.84%), acids (3.05%), aldehydes (1.2%), phenols (1.29%), aromatic hydrocarbons (0.63%) and ketones (0.52%). In solid-state fermentation, the mycelia possessed alkanes (51.19%), aldehydes (9.33%), esters (8.96%), alcohols (8.91%), ketones (3.55%), aromatic hydrocarbons (2.44%) and acids (2.12%). Overall, this study provides a theoretical basis and new approach for utilizing P. linteus and its volatiles components.
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