Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.
In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined. A mixture of 37 compounds found in the extract had a stronger flavour than the natural extract. 3-Octanol, 1-octen-3-ol, 1-octanol and 2-methyl-2-penten-4-olide were the volatiles with the strongest flavour. Mass and IR spectra of 2-methyl-2-penten-4-olide are presented.
D000363:Agaricales / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D002849:Chromatography, Gas; D003302:Coprinus / Q000032:analysis*; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D008320:Maltose / Q000032:analysis; D013395:Sucrose / Q000032:analysis; D013649:Taste
D000596:Amino Acids; D005632:Fructose; D013395:Sucrose; D008320:Maltose; D005947:Glucose