Fungal volatile organic compounds

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F24%3A73630523" target="_blank" >RIV/61989592:15310/24:73630523 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/B9780323952415000162" target="_blank" >https://www.sciencedirect.com/science/article/pii/B9780323952415000162</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/B978-0-323-95241-5.00016-2" target="_blank" >10.1016/B978-0-323-95241-5.00016-2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fungal volatile organic compounds

Popis výsledku v původním jazyce

Fungi are undoubtedly one of the most widespread groups of organisms on Earth. In addition to their multiple uses in various areas of human activities, fungi produce numerous volatile organic compounds (VOCs) based on hydrocarbons, alcohols, phenols, amines, carbonyl and carboxyl derivatives and heterocycles. These VOCs are able to affect both the surrounding organisms and the quality of the environment. This chapter provides an up-to date overview of the most important VOCs emitted by various not only microscopic fungi (including yeasts and molds, with increased attention being paid to Trichoderma spp.), but also macroscopic fungi (mushrooms). Negative effects of mixtures of VOCs emitted by fungi as well as individual active volatile compounds on plant pathogens and insect pests are discussed, including the corresponding mechanism of action together with the beneficial effects of VOCs on plant growth and postharvest storage of crops. Attention is focused on the most important VOCs of fungi, which give them a special taste and aroma, and their use in the food industry with an emphasis on providing quality food and beverages, characterized by excellent sensory properties and extended shelf life.

Název v anglickém jazyce

Fungal volatile organic compounds

Popis výsledku anglicky

Fungi are undoubtedly one of the most widespread groups of organisms on Earth. In addition to their multiple uses in various areas of human activities, fungi produce numerous volatile organic compounds (VOCs) based on hydrocarbons, alcohols, phenols, amines, carbonyl and carboxyl derivatives and heterocycles. These VOCs are able to affect both the surrounding organisms and the quality of the environment. This chapter provides an up-to date overview of the most important VOCs emitted by various not only microscopic fungi (including yeasts and molds, with increased attention being paid to Trichoderma spp.), but also macroscopic fungi (mushrooms). Negative effects of mixtures of VOCs emitted by fungi as well as individual active volatile compounds on plant pathogens and insect pests are discussed, including the corresponding mechanism of action together with the beneficial effects of VOCs on plant growth and postharvest storage of crops. Attention is focused on the most important VOCs of fungi, which give them a special taste and aroma, and their use in the food industry with an emphasis on providing quality food and beverages, characterized by excellent sensory properties and extended shelf life.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Fungal Secondary Metabolites: Synthesis and Applications in Agroecosystem

ISBN

978-0-323-95241-5

Počet stran výsledku

28

Strana od-do

399-426

Počet stran knihy

406

Název nakladatele

Elsevier (NL)

Místo vydání

Amsterdam

Kód UT WoS kapitoly

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