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The Fenugreek Odor of Lactarius helvus
Sylvie Rapior, Françoise Fons and Jean-Marie Bessière
Vol. 92, No. 2 (Mar. - Apr., 2000), pp. 305-308
Published by: Mycological Society of America
Stable URL: http://www.jstor.org/stable/3761565
Page Count: 4
You can always find the topics here!Topics: Odors, Fenugreek, Mycology, Flavors, Mushrooms, Sulfur acids, Mass spectroscopy, Amino acids, Biotechnology, Basidiomycota
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Lactarius helvus was investigated for volatile compounds by GC/MS. The volatile components proportion corresponds to 0.04% of dry weight. Thirty-eight components were identified. The major constituents were capric acid (25.6%), 3-amino-4,5-dimethyl-2(5H)-furanone (15.8%, ) and 2-methylbutyric acid (12.9%). 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (= sotolon, , 1.4%), the hydroxy furanone derivative molecule with the characteristic aroma of Trigonella foenum graecum seeds, is the key compound responsible for the fenugreek odor of L. helvus. Sotolon is widely used as an aroma component in food and tobacco industries due to its strong reminiscent odor.
Mycologia © 2000 Mycological Society of America