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The isolation of new sesquiterpene aldehydes from injured fruit bodies of Lactarius scrobiculatus by Zijie Pang; Fabienne Bocchio; Olov Sterner is a Chemistry article available to read on EtoBox.

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Abstrad: The enzymatic conversion products of stearoylvelutinal in injured fruit bodies of hcturius scr&fcuZatus have been investigated. Two sesquiterpene aldehydes not previously reported as natural products were isolated in addition to known sesquiterpews. lhe structures were detemhed by spectroscopy comb&d with molecular mechanic3 calculations, and chemical transformation into known The pungent taste of the fruit bodies of several species belonging to the Russulaceae family of fungi (genera L.acturius and Russula), has been shown to be caused by the rapid enzymatic formation of sesquiterpenoid unsaturated dialdehydes in the injured fruit body.1 The dialdehydes are subsequently reduced enzymatically in the mushroom tissue to monoaldehydes. At least in some species, furan and lactone sesquiterpenes are formed in addition to the aldehydes. The precursor to the enzymatically formed Russulaceae sesquiterpenes is velutinal, present as a fatty acid ester (e.g. stearoylvelutinal 1) in the intact fruit bodies. The velutinal esters are stable in the intact fruit bodies, but they are chemically labile and rapidly degraded in reagent grade solvents or during chromatography, to' dihydrohydro

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Author

Zijie Pang; Fabienne Bocchio; Olov Sterner

Publisher

Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0040-4039)

Published

1992

Language

EN

Field

Chemistry (Physical Sciences)