 Young , uninjured fruit bodies of L. deterrimus have <unk> in the form of fatty acid dihydroazulene @-@ esters . About 85 % of the yellow @-@ coloured dihydroazulene are esterified with stearic acid and about 15 % with linoleic acid . If the fruit body is injured , the free sesquiterpene – a dihydroazulene alcohol – is released enzymatically . Several products are produced from it through oxidation : the yellow @-@ coloured aldehyde <unk> ( 1 @-@ formyl @-@ 6 , 7 @-@ dihydro @-@ 4 @-@ methyl @-@ 7 @-@ isopropenylazulene ) , the purple @-@ coloured aldehyde <unk> ( 1 @-@ formyl @-@ 4 @-@ methyl @-@ 7 @-@ isopropenylazulene ) , and the blue @-@ coloured alcohol <unk> ( 1 @-@ <unk> @-@ 4 @-@ methyl @-@ 7 @-@ isopropenylazulene ) . The milk is first maroon through mixing with the different colours and discolours green . The dihydroazulene alcohol and <unk> are unstable compounds , which react to form further products . <unk> <unk> particularly slight . 
