Білий гриб
Damp earth split open. The smell of a knife through a fresh porcini cap — raw, fungal, faintly metallic, like wet forest floor mixed with blood and hazelnut. The molecule responsible is 1-octen-3-ol, called 'mushroom alcohol' in flavor chemistry, detectable by the human nose at roughly one part per billion.
- Type
- Складник
- Olfactive family
- Зелені
- Source
- fungi (Boletus edulis); synthetic 1-octen-3-ol
- Chemical class
- secondary allylic alcohol (C8 oxygenated volatile)
Запах
Докладно
Цікавий факт
Boletus edulis cannot be cultivated. Despite decades of commercial attempts, no one has succeeded in growing porcini mushrooms at scale. The fungus requires a living ectomycorrhizal partnership with specific tree species — its mycelium wraps around tree rootlets in a mutualistic exchange of sugars for mineral nutrients. Without the tree, no fruiting body forms. Every porcini mushroom sold worldwide — estimated at over 100,000 tonnes annually — is wild-foraged, making it an economically significant organisms that humans harvest but cannot farm.
Отримання й хімія
Спосіб отримання
Two forms exist. Porcini mushroom absolute is produced by solvent extraction (typically hexane or ethanol) of dried Boletus edulis caps and stems. The yield is very low — precise figures are not published by suppliers, and the material remains a specialty item. The absolute is a dark brown, viscous paste with an intense earthy-umami odor. Synthetic 1-octen-3-ol (CAS 3391-86-4) is the more common perfumery material. It is manufactured via acid-catalysed hydration of 1,2-octadien-3-ol, or by Grignard reaction of vinyl magnesium bromide with hexanal. Both routes yield a colorless liquid, bp 174-175 degrees C, density 0.84 g/mL. In nature, 1-octen-3-ol is not extracted but biosynthesised in situ by the mushroom's own lipoxygenase enzymes, which oxidise membrane-bound linoleic acid and cleave the resulting hydroperoxide to release the C8 alcohol. This reaction fires when tissue is disrupted — which is why mushrooms smell most intensely when sliced or dried.
- Формула
- C₈H₁₆O (1-Octen-3-ol)
- CAS
- 3391-86-4 (1-Octen-3-ol, key aroma compound)
- Ботанічна назва
- Boletus edulis
- Зовнішній вигляд
- Colorless to pale yellow liquid
- Сила запаху
- Середня
- Синоніми
- PORCINI KING BOLETE BOLETUS EDULIS
No known restrictions
- Температура кипіння
- 174-175 °C @ 760 mm Hg (1-octen-3-ol)
- Температура плавлення
- -27 °C (1-octen-3-ol)
- Температура спалаху
- 60 °C (140 °F) TCC
- Відносна густина
- 0.835-0.845 @ 25 °C
- Показник заломлення
- 1.431-1.442 @ 20 °C
У парфумерії
Heart-to-base modifier, earth note, humus accord builder. 1-Octen-3-ol and its ketone analogue 1-octen-3-one function as the molecular signature of the fungal kingdom in perfumery. At sub-perceptible doses (well below 0.1% of a formula), they introduce a damp, loamy, forest-floor quality without reading as overtly 'mushroom.' This humus quality grounds green compositions, lends naturalistic depth to mossy-woody accords, and can simulate the smell of wet earth without the ozonic synthetics typically used. The mushroom note occupies a specific niche between vetiver's smoky rootiness, patchouli's fermented earthiness, and truffle's sulfurous pungency. It shares olfactory territory with oakmoss (now IFRA-restricted) and can partially substitute its damp-forest quality in modern chypre reconstructions. Porcini mushroom absolute, when available, is used in niche perfumery at trace concentrations as a naturaliser — it lends a raw, organic, almost umami-like richness. Synthetic 1-octen-3-ol is the practical workaround: stable, inexpensive, and effective.
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