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Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis

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Mycoscience

Abstract

Eight-carbon volatiles are ubiquitous among fungi and characteristic of the fungal aroma. They are the product of the oxidation and cleavage of the fatty acid linoleic acid and are classified as oxylipins, molecules taking part in a wide range of biological processes. Their involvement in the fungal aroma, interactions with pests and pathogens, and reproductive events are reviewed here, as well as the enzymic systems involved in their biosynthesis.

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Authors and Affiliations

  1. Warwick HRI, The University of Warwick, Wellesbourne, England, UK

    Emilie Combet, Daniel C. Eastwood & Kerry S. Burton

  2. Coventry University, School of Science and the Environment, Priory Street, Coventry, England, UK

    Emilie Combet & Janey Henderson

  3. School of Science and Technology, Innovation and Virtual Reality Center, University of Teeside, Middlesbrough, England, UK

    Janey Henderson

  4. Gardiner Institute, Section of Medicine and Therapeutics, Glasgow University, Glasgow, G11 6NT, Scotland, UK

    Emilie Combet

Authors
  1. Emilie Combet
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  2. Janey Henderson
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  3. Daniel C. Eastwood
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  4. Kerry S. Burton
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Correspondence to Emilie Combet.

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Combet, E., Henderson, J., Eastwood, D. et al. Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis. Mycoscience 47, 317–326 (2006). https://doi.org/10.1007/s10267-006-0318-4

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  • DOI: https://doi.org/10.1007/s10267-006-0318-4

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