40
Views
2
CrossRef citations to date
0
Altmetric
Physiology/Biochemistry

The fenugreek odor of Lactarius helvus

, &
Pages 305-308 | Accepted 29 Sep 1999, Published online: 04 Jun 2019

LITERATURE CITED

  • Adams RP. 1989. Identification of essential oils by ion trap mass spectroscopy. San Diego: Academic Press. 469 p.
  • Ammirati JF, Traquair JA, Horgen PA. 1985. Poisonous mushrooms of Canada. Markham, ON, Canada: Fitzhenry and Whiteside. 396 p.
  • Benjamin DR. 1995. Mushrooms poisons and panaceas. New York: W. H. Freeman and Co. 422 p.
  • Bessette AE, Bessette AR, Fischer DW. 1997. Mushrooms of northeastern North America. Syracuse, NY: Syracuse University Press. 582 p.
  • Blank I, Lin J, Fay LB, Fumeaux R. 1995. Formation of 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) from 4-hydroxy-L-isoleucine. In: Etiévant P, Schreier P, eds. Les Colloques no. 75. Bioflavour 95: Analysis—Precursor—Biotechnology, Dijon, France, February 14–17 1995. Paris: INRA éditions. p 385–388.
  • Breheret S, Talou T, Rapior S, Bessière JM. 1999. Geosmin, a sesquiterpenoid compound responsible for the musty-earthy odor of Cortinarius herculeus, Cystoderma amianthinum, and Cy. carcharias. Mycologia 91: 117–120.
  • Bresinsky A, Besl H. 1990. A colour adas of poisonous fungi. Regensburg, Germany: Wolfe Publishing Ltd. 295 p.
  • Cheetham PSJ. 1997. Combining the technical push and the business pull for natural flavours. In: Scheper T, Berger RG, eds. Advances in biochemical engineering biotechnology. Biotechnology of aroma compounds. Vol. 55. Berlin: Springer-Verlag. p 1–49.
  • Claus G. 1978. Des odeurs en Mycologie. Doc Mycol 8 (30—31): 31—63.
  • Courtecuisse R, Duhem B. 1994. Guide des champignons de France et d'Europe. Lausanne, Switzerland: Delachaux and Niesdé. 476 p.
  • Dubois P, Rigaud J, Dekimpe J. 1976. Identification de la diméthyl-4,5-tétrahydrofuranedione-2,3 dans le vin jaune du Jura. Lebensm-Wiss Technol 9: 366–368.
  • Fickert B, Schieberle P. 1998. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. Nahrung 42: 371–375.
  • Fowden L, Pratt HM, Smith A. 1973. 4-Hydroxyisoleucine from seed of Trigonella foenum-graecum. Phytochemistry 12: 1707–1711.
  • Fronza G, Fuganti C, Grasselli P, Pedrocchi-Fantoni G, Servi S. 1992. Enzyme assisted synthesis of (S)-sotolon. Tetrahedron Lett 33: 5625–5628.
  • Girardon P, Bessière JM, Baccou JC, Sauvaire Y. 1985. Volatile constituents of Fenugreek seeds. Pl Med (Stuttgart) 6: 533–534.
  • Girardon P, Bessière JM, Baccou JC, Sauvaire Y., Sauvaire Y, Baccou JC, Bessière JM. 1986. Identification de la 3-hydroxy-4,5-diméthyl-2(5H)-furanone dans l'arôme des graines de fénugrec (Trigonella foenum graecum L.). Lebensm-Wiss Technol 19: 44–46.
  • Guichard E, Pham TT, Etievant P. 1993. Quantitative determination of sotolon in wines by high-performance liquid chromatography. Chromatographia 37: 539–542.
  • Haefelé C, Bonfils C, Sauvaire Y. 1997. Characterization of a dioxygenase from Trigonella foenum-graecum involved in 4-hydroxyisoleucine biosynthesis. Phytochemistry 44: 563–566.
  • Jennings W, Shibamoto T. 1980. Qualitative analysis of flavor and fragrance volatiles by glass capillar gas chromatography. New York: Academic Press. 472 p.
  • Kobayashi A. 1989. Sotolon: identification, formation and effect on flavor. In: Teranishi R, Buttery RG, Shahidi F, eds. Flavor chemistry: trends and developments. Washington DC: Am Chem Soc Sympos Ser 388. p 49–59.
  • Laessøe T, Lincoff G, Del Conte A. 1996. The Knopf mushroom book. Toronto: Alfred A. Knopf Canada. 256 p.
  • Lerch K, Ambühl M 1995. Biotechnological production of 4,5-dimethyl-3-hydroxy-2(5H)-furanone. In: Etiévant P, Schreier P, eds. Les Colloques no. 75. Bioflavour 95: Analysis—Precursor—Biotechnology, Dijon, France, February 14–17 1995. Paris: INRA éditions. p 381–384.
  • Levenberg. B. 1968. Isolation and characterization of β-methylene-L-(+)-norvaline from Lactarius helvus. J Biol Chem 243: 6009–6013.
  • MacLafferty FW, Stauffer DB. 1989. The Wiley NBS Registry of mass spectral data. New York: Wiley & Sons. 256 p.
  • Maga JA. 1981. Mushroom flavor. J Agric Food Chem 29: 1–4.
  • Matsukura M, Takahashi K, Kawamoto M, Ishiguro S, Matsushita H. 1985. Identification of 3-hydroxy-4,5-dimethyl-2 (5H)-furanone (sotolon) in roasted tobacco volatiles. Agric Biol Chem 49: 3335–3337.
  • Mazza R. 1998. Introduzione alla “micosmologia”. Pagine Micol 10: 29–96.
  • Moser M. 1978. Keys to Agarics and Boleti. Stuttgart: Kibby. 535 p.
  • Nunomora N, Sasaki M, Asao Y, Yokotsuka T. 1976. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone as a flavor component in Shoyu (Soy Sauce). Agric Biol Chem 40: 491–495.
  • Okada K, Kobayashi A, Mori K. 1983. Synthesis of both the enantiomers of 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), the key compound for sugary flavor. Agric Biol Chem 47: 1071–1074.
  • Raffauf RF, Zennie TM, Onan KD, Le Quesne PW. 1984. Funebrine, a structurally novel pyrrole alkaloid, and other γ-hydroxyisoleucine-related metabolites of Quararibea funebris (Llave) Vischer (Bombacaceae). J Org Chem 49: 2714–2718.
  • Rapior S, Breheret S, Talou T, Bessière JM. 1997a. Volatile flavor constituents of fresh Marasmius alliaceus (Garlic Marasmius). J Agric Food Chem 45: 820–825.
  • Rapior S, Breheret S, Talou T, Bessière JM., Pélissier Y, Milhau M, Bessière JM. 1998. Volatile components of fresh Agrocybe aegerita and Tricholoma sulfureum. Cryptog Mycol 19: 15–23.
  • Rapior S, Breheret S, Talou T, Bessière JM., Pélissier Y, Milhau M, Bessière JM., Fruchier A, Bessière JM. 1997b. Volatile aroma constituents of Agarics and Boletes (a review). Recent Res Devel Phytochem 1: 567–584.
  • Rijkens F, Boelens H. 1975. The future of aroma research. In: Maarse H, Groenen PJ, eds. Proceeding of the International Symposium on Aroma Research. Zeist, The Netherlands, May 26–29 1975: Pudoc. p 203–220.
  • Să;lă;geanu G, Să;lă;geanu A. 1985. Determinator pentru recunoaşterea ciupercilor comestibile, necomestibile şi otrăvitoare din România. Bucarest: Ceres. 330 p.
  • Sauvaire Y, Petit P, Broca C, Manteghetti M, Baissac G, Fernandez-Alvarez J, Gross R, Roye M, Leconte A, Gomis R, Ribes G. 1998. 4-Hydroxyisoleucine. A novel amino acid potentiator of insulin secretion. Diabetes 47: 206–210.
  • Stenhagen E, Abrahamsson S, MacLafferty FW. 1976. Registry of mass spectral data. Vol 1. New York: Wiley & Sons. 816 p.
  • Takahashi K, Tadenuma M, Sato S. 1976. 3-Hydroxy-4,5-dimethyl-2 (5.H)-furanone, a burnt flavoring compound from aged sake. Agric Biol Chem 40: 325–330.
  • Talou T, Roule K, Gaset A. 1995. Arôme champignon: authentification par analyse chirale de l'octène-3-ol. Arômes Ingrédients Additifs 3: 34–36.
  • Tressl R, Bahri D, Engel KH. 1982. Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris). J Agric Food Chem 30: 89–93.
  • Watson RL, Largent DL, Wood WF. 1986. The “coal tar” odor of Tricholoma inamoenum. Mycologia 78: 965–966.
  • Wood WF, Brandes ML, Watson RL, Jones RL, Largent DL. 1994. Trans-2-nonenal, the cucumber odor of mushrooms. Mycologia 86: 561–563.
  • Wood WF, Brandes ML, Watson RL, Jones RL, Largent DL., DeShazer DA, Largent DL. 1988. The identity and metabolic fate of volatiles responsible for the odor of Hydnellum suaveolens. Mycologia 80: 252–255.
  • Wood WF, Brandes ML, Watson RL, Jones RL, Largent DL., DeShazer DA, Largent DL., Watson RL, Largent DL. 1990. The odor of Agaricus augustus. Mycologia 82: 276–278.
  • Zennie TM, Cassady JM. 1990. Funebradiol, a new pyrrole lactone alkaloid from Quararibea funebris flowers. J Nat Prod 53: 1611–1614.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.