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 of five 2,3-unsaturated 4-olides (γ-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.
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Berger et al. (1986) studied this question.
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