Mushroom alcohol

The vinyl ketone 222 which displays an unpleasant smell is found in the volatiles of cooked mushrooms it is an aroma component of clover. The racemic alcohol 223 called mushroom alcohol because of its typical smell was isolated from soya... 

The most common route of exposure is by oral ingestion of nitrosamines in food. It has been estimated that the general population consumes approximately 0.1 (ig of nitrosamines per day in their diet. Nitrosamines can be found in foods preserved with nitrates as well as in untreated foods such as mushrooms, alcoholic beverages, smoked fish, bacon. 

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. 

Alcohol Mushroom Alcohol oxidase Oxygen electrode... 

Moreover, n-hexanal may serve for the manufacture of l-octen-3-ol (mushroom alcohol) by the addition of acetylene followed by selective hydrogenation (Scheme 6.4) [19]. The unsaturated alcohol gives flavors and fragrances an earthy... 

On keeping the truffle, the volatile sulfur compounds evaporate faster than other molecules. After a while, the smell becomes mushroomy and is now mainly due to l-octen-3-ol, the principal compound responsible for the smell of mushrooms (it is known as mushroom alcohol ) as well as the related l-octen-3-one, which also has a mushroom smell (see p381). 

Although the molecules have the same atoms joined up in the same sequence, the atoms are oriented differently in space, so they plug into and activate a different combination of olfactory receptors in the nose. (i )-(-)-l-Octen-3-ol is the main component of mushroom flavor, and is indeed known as mushroom alcohol - mushrooms only make this isomer. It is largely synthesized in the cap and gills of the mushroom. 

Alcohol or substances with disulfiram effect (e.g. mushrooms, griseofulvin,sulfonyl urea)... 

Acetoxyoctadienes 47 and 48 are suitable starting materials for the synthesis of l-octen-3-ol (Matsutake alcohol) (129), a fragment component of a Japanese mushroom. The synthesis has been accomplished by two methods. In one method, the terminal double bond of 47 was hydro-... 

During autumn (fall), mushrooms with egg-shaped, grey-white fruiting bodies occasionally appear, very often on road-sides, which after a few days deliquesce into an ink-colored liquid. The mushroom, Coprinus atramentarius, or inky cap, is edible when young, but can cause alcohol incompatability when consumed before, or together with, ethanol. 

Fortunately, of the vast number of mushroom species that exists, only a few produce secondary metabolites that cause fatal poisonings. If toxins causing benign symptoms, such as abdominal pain and diarrhea, hallucinations, or alcohol incompatibility, are disregarded, the most significant mushroom toxins are the extremely hazardous compounds of amatoxins, orellanine, and, to a lesser extent, methylhydrazine and its derivatives. Consequently, there is only a... 

Intravenous silymarin has been demonstrated to lower mortality from Amanita mushroom poisonings, but this formulation is available only in Europe. Animal studies have demonstrated hepatic protection against alcohol, acetaminophen, and mushroom toxins and protection against hepatic fibrosis with bile duct occlusion. There is also evidence of silybin protecting against cis-platin-induced nephrotoxicity in rats. It is not yet clear whether milk thistle extract offers any renal protection to humans. 

Milk thistle has shown promise in improving liver function parameters in various hepatotoxic situations, such as alcoholic cirrhosis and mushroom poisoning. It is still unclear whether it will offer protection against viral hepatitis and various nephrotoxic agents. 

CgHioO, Mr 122.17, mp 20°C, Z pioi.skPa 203°C, df 1.0135, ng 1.5275, has been identified as a volatile component of food (e.g., in tea aroma and mushrooms). The alcohol is a colorless liquid with a dry, roselike odor, slightly reminiscent of hawthorn. It can be prepared by catalytic hydrogenation of acetophenone. 1-Phenylethyl alcohol is used in small quantities in perfumery and in larger amounts for the production of its esters, which are more important as fragrance materials. 

Scheme 233 Formation of aliphatic flavour aldehydes and alcohols, a Biotechnological reaction sequence mimicking plant biosynthesis of C6 compounds (green notes ), b HomologoiK reaction sequence in fimgi leading to mushroom-like C8 compounds. The stoichiometric formation of w-oxo-carboxylic acids during hydroperoxide lyase cleavage is not depicted...

The synthesis of both enantiomers of matsutake alcohol (a mushroom flavour compound) outlined in the accompanying scheme shows how the sulfinyl group was used to introduce a methylene unit via methylation and regioselective elimination steps [427],... 

It should be stressed that it is a prerequisite of successful flavor precursor studies that the contribution of the odorant under investigation to a food flavor or off-flavor has been established. Sometimes the structure of a precursor can be assumed on the basis of structural elements in the odorant. In such cases, additions of the respective isotope-labelled precursor to the food system is commonly used to elucidate the precursor and to clarify reaction pathways governing the formation of the odorant. This method has been frequently applied, especially, in studies on the enzymatic generation of odor-active aldehydes (e.g., (Z)-3-hexenal in tea leaves) or alcohols (e.g., l-octen-3-oI in mushrooms) [cf. reviews in 84, 85] as well as lactones [86] from unsaturated fatty acids. 

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