Odorous Constituents of Penicillium Decumbens
- 1 November 1975
- journal article
- research article
- Published by Taylor & Francis in Mycologia
- Vol. 67 (6) , 1158-1165
- https://doi.org/10.1080/00275514.1975.12019859
Abstract
SUMMARY The following compounds have been isolated from Penicillium decumbens: thujopsene, 3-octanone, nerolidol, l-octen-3-ol, and phenylethyl alcohol. The compounds were identified by gas chromatography, infrared spectrometry and, in one instance, that of 3-octanone, mass spectrometry. Two of the compounds, thujopsene and nerolidol, have not been previously isolated from fungi.Keywords
This publication has 4 references indexed in Scilit:
- Essential oil analysis of the myricaceae of the eastern United StatesPhytochemistry, 1973
- Characterization of the major aroma constituent of the fungus Trichoderma virideJournal of Agricultural and Food Chemistry, 1972
- An analysis of the odorous constituents produced by various species of PhellinusCanadian Journal of Microbiology, 1972
- Biological activity of volatile fungal metabolitesTransactions of the British Mycological Society, 1971