From: ir@ene.nu
On Mon, 28 Nov 2005 07:58:34 -0500, Frederick Burroughs
wrote:
>Irene Andersson wrote:
>> Frederick Burroughs wrote:
>>>John Loomis wrote:
>>>>That is my question about Candy Cap. How do you know for sure?
>>>Lactarius bleed latex. Pick it, dry it, smell it. The aroma smells
>>>very good, like maple syrup, or even curry. I pick Lactarius
>>>camphoratus (among other candy caps), which can be very aromatic,
>>>filling the kitchen with its scent. It's used as a spice. After eating
>>>it, the aroma can come out in your sweat; very peculiar. In the
>>>eastern U.S., I find them in the early summer.
>> Now, wait a minute! This is getting very confusing. You are talking
>> about smell of curry and Lactarius camphoratus "among other candy
>> caps"?
>Yes. People familiar with curry smell curry. People familiar with
>maple syrup smell maple syrup. Since the aroma becomes stronger with
>drying, this suggests an oxidation, or enzyme reaction, is involved in
>developing the scent. Perhaps a spectrum of aromas develop, ranging
>from sweet (maple syrup) to a spicy (curry) depending on oxidation of
>the aromatic compounds?
It is true that people sense different compounds of smells
differently...
...but I still don't get it. If I had been curious enough to order
some "candy caps" for 180 dollars a pound, and found curry-smelling
Lactarius camphoratus in the box, I wouldn't certainly not be happy!
>Anyway, there are many Lactarius in my area that display a similar
>sweet aroma; L. aquifluus, L. camphoratus, L. mutabilis, L.quietus
>var. incanus, and others. But, the one being mentioned from the U.S.
>west coast, L. fragilis, is not mentioned in any of my regional guides.
Then I suppose you don't have any candy caps in your area.
Irene Andersson
--- SoupGate-Win32 v1.05
* Origin: you cannot sedate... all the things you hate (1:229/2)
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