Edible fungi Alcohol

The enzymic formation of aldehydes, ketones, alcohols, and oxoacids (from linoleic and linolenic acids) on disruption of plant tissues is an important biosynthetic pathway by which fruit and vegetable volatiles are formed. Some examples are (E)-2-hexenal ("leaf aldehyde") and ( )-3-hexenol ("leaf alcohol") in tea (E)-2-hexenal in apples (E,Z)-2,6-nonadienal ("violet Teaf aldehyde") and (E)-2-nonenal in cucumber ( Z)-5-nonenal in musk melon (Z,Z) -3,6-nonadienol in water melon, and 1-octen-3-ol ("mushroom alcohol") in certain edible mushrooms and Fungi. The enzyme system is highly substrate specific to a (Z,Z)-1,4-pentadiene system (like lipoxygenase) splitting the >C = C< double bond at the W - 6 and/or W - 9 position. Therefore linoleic-, linolenic-, and arachidonic acids are natural substrates. It seems to be a common principle in leaves, fruits, vegetables, and basidiomycetes. 

Most types of wild and cultivated edible mushrooms of the phyla Basidiomycota (club fungi) and Ascomycota (sac fungi), which cover most of the so-caUed higher fungi, contain as the key compound alcohol (E)-oct-l-en-3-ol, which is produced by enzymatic oxidation of hnoleic acid. Oct-l-en-3-ol is accompanied by a number of other compounds. For example, the components of common mushroom Agaricus bisporus) aroma are the following alcohols and carbonyl compounds 3-methylbutan-1 -ol, (R) -octan-... 

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