Biosynthesis of Flavor Compounds by Microorganisms 6. Odorous Constituents of Polyporus durus (Basidiomycetes)*

R. G. Berger, K. Neuhäuser, and F. Drawert Institut für Lebensmitteltechnologie und Analytische Chemie, Technische Universität München, D-8050 Freising 12, Bundesrepublik Deutschland Z. Naturforsch. 41c, 963—970 (1986); received July 21, 1986 Polyporus durus, Basidiomycetes, Flavor, Lactones, Triglyceride The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence o f five 2,3-unsaturated 4-olides (y-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.