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Benzaldehyde and benzyl alcohol, the odour compounds from Agaricus smithii
Biochemical Systematics and Ecology 27 (1999) 521 — 522
Benzaldehyde and benzyl alcohol, the odour compounds from Agaricus smithii William F. Wood *, David L. Largent Department of Chemistry, Humboldt State University, Arcata, CA 95521, USA Department of Biological Sciences, Humboldt State University, Arcata, CA 95521, USA Received 29 July 1998; received in revised form 13 October 1998; accepted 29 October 1998
Keywords: Agaricus smithii; Agaricaceae; Agaricales; Almond odor
1. Subject and source Agaricus smithii, Kerrigan (Agaricaceae, Agaricales) was collected in Humboldt County, California and identified by DLL.
2. Previous work Benzaldehyde and benzyl alcohol were identified as the major volatiles in Agaricus augustus Fr. (Wood et al., 1990).
3. Present study Freshly collected basidiomes of A. smithii were placed in dichloromethane for 48 h. The mixture was frozen and the dichloromethane layer decanted. Traces of water were removed from the dichloromethane with anhydrous sodium sulfate. GC—MS analysis showed that benzaldehyde (18%) and benzyl alcohol (82%) were the only volatile compounds. Authentic samples of benzaldehyde and benzyl alcohol had identical retention time and mass spectra [benzaldehyde, m/z"107(M>#1, 7), 106(M>, 92),
*Corresponding author. Tel.: 001 707 826 3109; fax: 001 707 826 3279; e-mail: [email protected]. edu 0305-1978/99/$ - see front matter 1999 Elsevier Science Ltd. All rights reserved. PII: S0 30 5 - 19 7 8( 9 8 )00 1 16 -1
522
W. F. Wood, D. L. Largent/Biochemical Systematics and Ecology 27 (1999) 521—522
105(77), 78(16), 77(100), 74(10), 52(16), 51(52), 50(40), and 49(8); benzyl alcohol. m/z "108(M>, 71), 107(59), 91(16), 90(10), 80(11), 79(100), 77(71), 63(14), 51(50), and 50(35)].
4. Taxonomic significance The odors of basidiomes are noted in the description of many mushroom species and are frequently used in taxonomic keys. The odor of A. smithii been described as being almondy (Arora, 1986) or of almonds or anise (Kerrigan, 1986). A previous study has shown that mixtures of benzaldehyde and benzyl alcohol were judged by an odor panel as having both almond- and anise-like odor descriptions (Wood et al., 1990). However, anethole [1-methoxy-4-(1-propenyl)benzene) is usually associated with the odor of anise, while benzaldehyde with the odor of almonds, so identification of the compounds responsible for the odor of A. smithii is meaningful. Benzaldehyde (41%) and benzyl alcohol (54%) have previously been identified from A. augustus (Wood et al., 1990). Since both A. smithii and A. augustus are classified in the group Arvenses, the identification of benzaldehyde and benzyl alcohol as the major volatiles supports the belief they are closely allied (Kerrigan, 1986).
References Arora, D., 1986. Mushrooms Demystified, Ten Speed Press, Berkeley, California, 959pp. Kerrigan, R. W., 1986. Agaricales of California 6; Agaricaceae, Mad River Press, Eureka, California, 62pp. Wood, W. F., Watson, R. L., Largent, D. L., 1990. Mycologia 82, 276.
Benzaldehyde and benzyl alcohol, the odour compounds from Agaricus smithii William F. Wood *, David L. Largent Department of Chemistry, Humboldt State University, Arcata, CA 95521, USA Department of Biological Sciences, Humboldt State University, Arcata, CA 95521, USA Received 29 July 1998; received in revised form 13 October 1998; accepted 29 October 1998
Keywords: Agaricus smithii; Agaricaceae; Agaricales; Almond odor
1. Subject and source Agaricus smithii, Kerrigan (Agaricaceae, Agaricales) was collected in Humboldt County, California and identified by DLL.
2. Previous work Benzaldehyde and benzyl alcohol were identified as the major volatiles in Agaricus augustus Fr. (Wood et al., 1990).
3. Present study Freshly collected basidiomes of A. smithii were placed in dichloromethane for 48 h. The mixture was frozen and the dichloromethane layer decanted. Traces of water were removed from the dichloromethane with anhydrous sodium sulfate. GC—MS analysis showed that benzaldehyde (18%) and benzyl alcohol (82%) were the only volatile compounds. Authentic samples of benzaldehyde and benzyl alcohol had identical retention time and mass spectra [benzaldehyde, m/z"107(M>#1, 7), 106(M>, 92),
*Corresponding author. Tel.: 001 707 826 3109; fax: 001 707 826 3279; e-mail: [email protected]. edu 0305-1978/99/$ - see front matter 1999 Elsevier Science Ltd. All rights reserved. PII: S0 30 5 - 19 7 8( 9 8 )00 1 16 -1
522
W. F. Wood, D. L. Largent/Biochemical Systematics and Ecology 27 (1999) 521—522
105(77), 78(16), 77(100), 74(10), 52(16), 51(52), 50(40), and 49(8); benzyl alcohol. m/z "108(M>, 71), 107(59), 91(16), 90(10), 80(11), 79(100), 77(71), 63(14), 51(50), and 50(35)].
4. Taxonomic significance The odors of basidiomes are noted in the description of many mushroom species and are frequently used in taxonomic keys. The odor of A. smithii been described as being almondy (Arora, 1986) or of almonds or anise (Kerrigan, 1986). A previous study has shown that mixtures of benzaldehyde and benzyl alcohol were judged by an odor panel as having both almond- and anise-like odor descriptions (Wood et al., 1990). However, anethole [1-methoxy-4-(1-propenyl)benzene) is usually associated with the odor of anise, while benzaldehyde with the odor of almonds, so identification of the compounds responsible for the odor of A. smithii is meaningful. Benzaldehyde (41%) and benzyl alcohol (54%) have previously been identified from A. augustus (Wood et al., 1990). Since both A. smithii and A. augustus are classified in the group Arvenses, the identification of benzaldehyde and benzyl alcohol as the major volatiles supports the belief they are closely allied (Kerrigan, 1986).
References Arora, D., 1986. Mushrooms Demystified, Ten Speed Press, Berkeley, California, 959pp. Kerrigan, R. W., 1986. Agaricales of California 6; Agaricaceae, Mad River Press, Eureka, California, 62pp. Wood, W. F., Watson, R. L., Largent, D. L., 1990. Mycologia 82, 276.