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Published in William J. Rea, Kalpana D. Patel, Reversibility of Chronic Disease and Hypersensitivity, Volume 5, 2017
William J. Rea, Kalpana D. Patel
Mushroom alcohol or 1-octen-3-ol is a mycotoxin with a musty odor producd by many fungi including the Basidomycetes (mushrooms). Parkinson's disease may be linked to exposure to 1-octen-3-ol. A recent study has linked exposure to 1-octyen-3-ol to dopamine neurodegeneration in Drosophila melanogaster.205
Effect of fungal indoor air pollutant 1-octen-3-ol on levels of reactive oxygen species and nitric oxide as well as dehydrogenases activities in drosophila melanogaster males
Published in Journal of Toxicology and Environmental Health, Part A, 2022
Giulianna Echeverria Macedo, Patrícia de Brum Vieira, Nathane Rosa Rodrigues, Karen Kich Gomes, Jéssica Ferreira Rodrigues, Jeferson Luis Franco, Thaís Posser
1-Octen-3-ol (Figure 1) is a VOC known for its prominent musty odor and emitted by fungi of the genera Aspergillus, Penicillium, Alternaria, Cladosporium and Mucor (Almaliki et al. 2021; Zhao et al. 2017).Commonly referred to as “mushroom alcohol,” this compound is C-8 alcohol, generally found in damp and water-damaged buildings (Inamdar, Morath, and Bennett 2020). Several investigators reported that the presence of 1-octen-3-ol is associated with detrimental effects on human health and consequent development of respiratory irritation and allergic symptoms (Bennett and Inamdar 2015; Tran, Park, and Lee 2020).
Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)
Published in Drying Technology, 2019
Xiao-fei Wu, Min Zhang, Bhesh Bhandari, Zhongqin Li
With regards to alcohols, 3-octanol and 1-octen-3-ol were the dominant alcohols in dried C. militaris without blanching. Their contents accounted for more than 50% of the total alcohol contents. 3-Octanol is responsible for a nutty flavor while 1-octen-3-ol offers a sweet and earthy aroma.[17] These aliphatic alcohols commonly arise from oxidative degradation of fatty acids.[18] The concentration of 3-octanol in untreated C. militaris was 58.24 µg 100 g−1, while it was 13.47 µg 100 g−1 in samples blanched at 50°C for 15 min. Blanching at 50°C for 60 min, at 100°C for 60 s and at 100°C for 120 s resulted in the disappearance of 3-octanol in dried C. militaris. 1-Octen-3-ol is generated through the thermal degradation of methyl linoleate hydroperoxide. It decreased with the increasing blanching time and temperature. The content of 1-octen-3-ol decreased from 59.33 µg 100 g−1 (untreated), to 48.30 µg 100 g−1 (50°C for 15 min), 16.69 µg 100 g−1 (50°C for 30 min), 12.37 µg 100 g−1 (50°C for 60 min), 5.62 µg 100 g−1 (100°C for 30 s), 3.05 µg 100 g−1 (100°C for 60 s), and 1.38 µg 100 g−1 (100°C for 120 s), respectively. 1-Octanol frequently occurs in cherry, nectarines and peach, offering a fruity odor.[19] 1-Octanol and (E)-2-octen-1-ol also suffered a decrease with blanching pretreatments. Both of these two compounds could not detected in samples pretreated with 100°C blanching. Previous report also showed that the thermal treatment such as blanching could cause the degradation of C8 compounds including 3-octanol, 1-octen-3-ol, 1-octanol, and (E)-2-octen-1-ol.[20] This could explain the reduction of these alcohols in blanched samples. 3,7-Dimethyl-1,6-octadien-3-ol (linalool) was another alcohol found in relatively high concentration (51.00 µg 100 g−1) in dried C. militaris without blanching. This alcohol contributes to a plum-like, fragrant, and almond flavor.[21] Blanching seemed to have minor effects on the contents of 3,7-dimethyl-1,6-octadien-3-ol. When samples were blanched at 50°C, the concentration of this compound was above 30 µg 100 g−1, while 100°C blanched samples exhibited an average concentration of 22.63 µg 100 g−1. 1-Pentanol was not detected in untreated samples, indicating this alcohol was newly generated during the blanching pretreatments. Despite the relatively high odor threshold values of alcohols, they are still important for the aroma of dried C. militaris due to their high contents and unique flavor.