Influence of culture conditions on production of flavor compounds by 29 ligninolytic basidiomycetes was written by Gallois, Annie;Gross, Brigitte;Langlois, Dominique;Spinnler, Henry Eric;Brunerie, Pascal. And the article was included in Mycological Research in 1990.COA of Formula: C11H16O3 This article mentions the following:
The odorous volatile metabolites produced by 29 ligninolytic basidiomycete strains (identified by gas chromatog. coupled to mass spectroscopy) and the flavor quality of their cultures were investigated on 6 different liquid media tested with and without agitation. A total of 113 compounds were identified, the most numerous being alcs. (2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol, 3,4-dimethoxyphenylmethanol, 4-vinylphenol), aldehydes (1,3-dimethoxybenzaldehyde) and ketones (4-hydroxy-3-methyl-2-phenyl-2-cyclopenten-1-one). One third of these compounds possessed an aromatic skeleton. The influences of medium composition and agitation conditions on the odorous profile are discussed. A strain specificity within several spp. was also observed In the experiment, the researchers used many compounds, for example, 3-(3,4-Dimethoxyphenyl)propan-1-ol (cas: 3929-47-3COA of Formula: C11H16O3).
3-(3,4-Dimethoxyphenyl)propan-1-ol (cas: 3929-47-3) belongs to ethers. Of all the functional groups, ethers are the least reactive ones. Ether bonds are quite stable towards bases, oxidizing agents and reducing agents. But on the other hand, ethers undergo cleavage by reaction with acids. The unique properties of ethers (i.e., that they are strongly polar, with nonbonding electron pairs but no hydroxyl group) enhance the formation and use of many reagents. For example, Grignard reagents cannot form unless an ether is present to share its lone pair of electrons with the magnesium atom. Complexation of the magnesium atom stabilizes the Grignard reagent and helps to keep it in solution.COA of Formula: C11H16O3
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem