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Structure–fungitoxicity relationships of some volatile flavour constituents of the edible mushrooms Agaricus bisporus and Pleurotus florida
Author(s) -
Nidiry Eugene Sebastian J.
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.987
Subject(s) - agaricus bisporus , chemistry , pleurotus , mycelium , mushroom , ether , food science , flavour , alkyl , botany , organic chemistry , biology
The fungitoxicity of the diethyl ether extracts of two basidiomycete mushrooms, Agaricus bisporus and Pleurotus florida , and 14 flavour constituents present in these mushrooms is being reported. Median effective molar concentrations (EC 50 ) of the compounds for the mycelial growth inhibition of Colletotrichum gloeosporioides on potato–dextrose–agar (PDA) medium were computed and compared. Among the constituents tested for fungitoxicity, 1‐octanol exhibited the highest activity. Structure–activity relationship studies of the constituents revealed that high hydrophobicity of the alkyl moiety, the presence of the primary alcoholic group and the absence of branching of the alkyl group are responsible for the high activity of 1‐octanol. Copyright © 2001 John Wiley & Sons, Ltd.