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Nat Prod Commun

Title:		Odor-Active Components of Luo Han Guo (Siraitia grosvenorii)
Author(s):		Tomiyama K; Sakurai K; Yaguchi Y; Kawakami Y;
Address:
Journal Title:		Nat Prod Commun
Year:		2016
Volume:		11
Issue:		8
Page Number:		1179 - 1180
DOI:
ISSN/ISBN:		1934-578X (Print) 1555-9475 (Linking)
Abstract:		"The volatile components -of the dried fruit of Luo Han Guo (Siraitia grosvenorii Swingle) belonging to the family Cucurbitaeae were analyzed by AROMASCOPE(R) technique using MonoTrap(R) DCC 18 as an absorbent. A total of 124 volatile components were identified from the headspace aroma solvent extract. The major components were ethanol, butan-l-ol, pentanal, 2-methylbutanal, hexanal, furfural, pent-3-en-2-one, acetic acid, propionic acid, 3- methylbutanoic acid, hexadecanoic acid, and so on. Among them, acetic acid, 3-methylbutanoic acid, and 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) strongly contributed to the overall aroma of the fruit. Besides, sotolon and 5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one (maple furanone) were responsible for - the characteristic molasses-like aroma of the fruit"
Keywords:		Cucurbitaceae/*chemistry Fruit/chemistry Odorants/*analysis Plant Extracts/chemistry Volatile Organic Compounds/*chemistry;
Notes:		"MedlineTomiyama, Kenichi Sakurai, Kazutoshi Yaguchi, Yoshihiro Kawakami, Yukihiro eng 2016/08/01 Nat Prod Commun. 2016 Aug; 11(8):1179-1180"