Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, Quality Assurance and Safety of Crops & Foods called Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica, Author is Wang, X.; Bao, H.; Bau, T., which mentions a compound: 591-12-8, SMILESS is O=C1OC(C)=CC1, Molecular C5H6O2, Quality Control of 5-Methylfuran-2(3H)-one.
Leucocalocybe mongolica (S.Imai) X.D.Yu & Y.J.Yao is a rare edible wild mushroom that is highly regarded in northeast Asia. Owing to its desirable flavor and health attributes, L. mongolica is collected unscrupulously by indigenous peoples and mycophiles. In addition, its habitat is under constant threat from human activities, and the wild production continues to decline as it cannot keep pace with the rate of harvest. To date, no cultivation techniques that can produce L. mongolica have been discovered; however, utilizing fermentation technol. offers a promising alternative approach. In this study, the nutrients and volatile components of the products arising from two fermentation techniques were evaluated. Significant differences were observed between the fruiting bodies and the fermented products of L. mongolica with respect to protein, fat, and fiber contents. The results of gas chromatog.-mass spectrometry showed that 21 volatile components likely account for the flavor of basidiocarps. The two fermentation methods exhibited significant differences in terms of the enrichment of the different volatile compounds Comparison of the active components before and after solid-state fermentation on L. mongolica showed that the content of flavonoids, polysaccharides, triterpenoids, sterols, and phenols after solid-state fermentation was enhanced compared with the unleavened substrate. Given these results, solid-state fermentation technol. for L. mongolica appears to be a promising alternative to cultivation.
In addition to the literature in the link below, there is a lot of literature about this compound(5-Methylfuran-2(3H)-one)Quality Control of 5-Methylfuran-2(3H)-one, illustrating the importance and wide applicability of this compound(591-12-8).
Reference:
Pyrimidine | C4H4N2 – PubChem,
Pyrimidine – Wikipedia