Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
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In this study, the aroma-active compounds in the dried flower of Malva sylvestris L. were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). A light yellow oil with a sweet odor was obtained with a percentage yield of 0.039% (w/w), and 143 volatile compounds (89.86%) were identified by GC-MS. The main compounds were hexadecanoic acid (10.1%), pentacosane (4.8%) and 6,10,14-trimethyl-2-pentadecanone (4.1%). The essential oil consisted mainly of hydrocarbons (25.40%) followed by, alcohols (18.78%), acids (16.66%), ethers (5.01%) ketones (7.28%), esters(12.43%), aldehydes (2.30%) and others (2.00%). Of these compounds, 20 were determined by GC-O and AEDA, to be odor-active (FD (flavor dilution) factor >/= 1). beta-Damascenone (FD = 9, sweet), phenylacetaldehyde (FD = 8, floral, honey-like) and (E)-beta-ocimene (FD = 8, spicy) were the most intense aroma-active compounds in M. sylvestris. In order to determine the relative contribution of each of the compounds to the aroma of M. sylvestris, odor activity values (OAVs) were used. beta-Damascenone had the highest odor activity values (OAV) (50,700), followed by (E)-beta-ionone (15,444) and decanal (3,510). In particular, beta-damascenone had a high FD factors, and therefore, this compound was considered to be the main aroma-active components of the essential oil. On the basis of AEDA, OAVs, and sensory evaluation results, beta-damascenone is estimated to be the main aroma-active compound of the essential oil. (+info)
Comparison of volatile compounds with characteristic odor in flowers and leaves of nojigiku (Chrysanthemum japonense).
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The aim of the present study was to investigate the essential oils isolated from flower and leaf in order to get insight into similarities and differences as to their aroma-active composition. The essential oil obtained from the two parts were analyzed by gas chromatography-mass spectrometry and gas chromatography olfactometry (GC-O). Flower and leaf oils, 38 and 36 constituents, representing 96.4 and 91.0% of the total oil composition, respectively, were identified. The main compounds in flower oil were camphor (47.64%), bornyl acetate (11.87%), and nojigiku alcohol (6.29%), whereas those in leaf oil were camphor (39.14%), nojigiku alcohol (10.76%) and gamma-muurolene (7.02%). 13 Aroma-active compounds were identified by GC-O analysis in flower oil and 12 in leaf oil. The main aroma-active compounds in flower oil were camphor (camphor, FD (flavor dilution) = 7, OAV (odor active value) = 136913), bornyl acetate (camphor, FD = 6, OAV = 113711), and beta-caryophyllene (spicy, FD = 5, OAV = 116480). In leaf oil, the main aroma-active compounds were camphor (camphor, FD = 7, OAV = 106784), nojigiku alcohol (camphor, FD = 5, OAV = not determined), and beta-caryophyllene (spicy, FD = 6, OAV = 526267). (+info)
Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
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Ampelopsis brevipedunculata var. heterophylla is extensively cultivated in Asia, and the dried leaves and branches have a characteristic odor and have been used as a tea. To investigate the odorants contributing to the characteristic odor of A. brevipedunculata var. heterophylla, the aroma extraction dilution analysis method was performed through gas chromatography olfactometry. In addition, volatile sulfur compounds were evaluated using pulsed flame photometric detector. As a result, 86 compounds were identified in the oils of leaves and 78 in branches, accounting for 80.0% and 68.3%, respectively, of the compounds identified. The main compounds in the essential oil of leaves were palmitic acid (12.5%), phenylacetaldehyde (4.1%) and hexahydrofarnesyl acetone (3.9%). On the other hand, the essential oil of branches contained palmitic acid (12.7%), terpinen-4-ol (4.4%) and alpha-cadinol (3.7%). The total number of odor-active compounds identified in the leaf and branch oils was 39. The most odorous compounds of leaves and branches of A. brevipedunculata var. heterophylla were (E, Z)-2,6-nonadienal (melon, green odor), (E)-2-nonenal (grassy odor), phenylacetaldehyde (honey-like) and (E)-linalool oxide (woody odor). (+info)
Volatile components of essential oil from cultivated Myrica gale var. tomentosa and its antioxidant and antimicrobial activities.
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Aromatic components in the essential oil prepared from the leaves of cultivated Myrica gale var. tomentosa were compared with those from oil derived wild plants by using gas chromatography-mass spectroscopy (GC/MS). We found that essential oils from both the wild and cultivated plants contained similar aromatic components such as beta-elemenone, selina 3,7(11)-diene, myrcene, limonene, cymene, 1,8-cineole, and beta-pinene, but the content ratio of the oil was significantly different, which might yield differences in the aromatic properties. The aroma impact components of the essential oils were also determined using GC/MS-Olfactometry (GC/MS-O) and aroma extract dilution analysis. Eight aromatic compounds, including linalool, limonene, and 1,8-cineole, were shown to contribute to the aromatic properties of cultivated M. gale var. tomentosa. The strongest aromatic note was defined as linalool, followed by limonene, 1,8-cineole, and beta-elemenone. The essential oil, ethanol (EtOH), 1,3-butylene glycol (BG), and 1,3-propanediol (PD) extracts prepared from the leaves of cultivated M. gale var. tomentosa also showed antioxidant and antimicrobial activities, that is, they demonstrated scavenger activity against hydroxyl and superoxide radicals in the aqueous phase, and showed inhibitory effects on lipid peroxidation. The essential oil extracts also exhibited antimicrobial activity against gram-positive bacteria, with the lowest minimum inhibitory concentration value against Bacillus subtilis. In conclusion, the essential oil and solvent extracts from cultivated M. gala var. tomentosa have a potential for utilization as food and cosmetic ingredients. (+info)
Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.
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