“…Thus, volatile organic polysulfanes are among the most odorous compounds in natural products, including meat (Zhao et al, 2019), plants (Liang et al, 2017), and algae (Block et al, 2017). In fungi, 1,2,4-trithiolane, 1,2,4,6-tetrathiepane, and 1,2,3,4,5,6-hexathiepane have been found to contribute to the unique aroma of shiitake (Lentnius edodes), but it is 1,2,3,5,6-pentathiepane (lenthionine) that combines the most potent biological (antibacterial, antifungal, and anti-coagulative) and sensory activity (Davison & Sperry, 2017). Structural characterizations of this type of compounds are rather rare.…”