These species are particularly distinguishable by their scent, which has been variously compared to maple syrup, camphor, curry, fenugreek, burnt sugar, Malt-O-Meal, or Maggi-Würze.
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The chemical responsible for the distinct odor of the candy cap was isolated in 2012 by chemical ecologist and natural product chemist William Wood of Humboldt State University, from collections of Lactarius rubidus.
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