2000/03/01 by Sylvie Rapior, Françoise Fons, Jean‐Marie Bessière · 2 citations
Agricultural and Biological Sciences · Chemistry · #Chemical synthesis and alkaloids #Essential Oils and Antimicrobial Activity #Phytochemistry and Biological Activities
paper · doi:10.2307/3761565
openalex publication_date 2000/03/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22
Lactarius helvus was investigated for volatile compounds by GC/MS. The volatile components proportion corresponds to 0.04% of dry weight. Thirty-eight components were identified. The major constituents were capric acid (25.6%), 3-amino-4,5-di-methyl-2(5H)-furanone (15.8%, [1]) and 2-methylbutyric acid (12.9%). 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (= sotolon, [2], 1.4%), the hydroxy furanone derivative molecule with the characteristic aroma of Trigonella foenum graecum seeds, is the key compound responsible for the fenugreek odor of L. helvus. Sotolon is widely used as an aroma component in food and tobacco industries due to its strong reminiscent odor.