Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractAlpha-mating-type-specific suppression and a-mating-type-specific enhancement by tunicamycin of sexual agglutinability in the yeast Saccharomyces cerevisiae    Next AbstractAroma Profile of Galangal Composed of Cinnamic Acid Derivatives and Their Structure-Odor Relationships »

Nat Prod Commun


Title:Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents
Author(s):Hasegawa T; Nakatani K; Fujihara T; Yamada H;
Address:
Journal Title:Nat Prod Commun
Year:2015
Volume:10
Issue:6
Page Number:1047 - 1050
DOI:
ISSN/ISBN:1934-578X (Print) 1555-9475 (Linking)
Abstract:"Turmeric is a popular material that plays an important role in the flavor and fragrance industries. Although many compounds have been reported as components of turmeric, its aroma profile has not been clarified. Recently we have developed a new approach for evaluating the complex odors of materials based on recent research on the mechanism of odor recognition. Here we report the characteristic aroma properties of turmeric obtained through the investigation of its aroma profile. The hexane extract of turmeric had a turmeric-like odor, whereas the steam distillate of turmeric had a pungent, non-turmeric-like odor. We carried out bulb-to-bulb distillations of the extract and the steam distillate. For the hexane extract, two fractions with completely different odors were obtained. One was a high boiling point fraction (group A) with a turmeric-like odor, which consisted of ar-turmerone and beta-turmerone as the main components, and the other was a low boiling point fraction (group B), which consisted of alpha-curcumene and beta-sesquiphellandrene. In contrast, the bulb-to-bulb distillation of the steam distillate gave a fraction (group C) with a very different odor from groups A and B. Group C was composed of several kinds of alcohols that were not present in groups A and B. These results indicate that the group C fraction causes the different, pungent odor of the turmeric oil obtained by steam distillation. The variation in the aroma of turmeric depended on the combination of these three groups of odor constituents"
Keywords:Curcuma/*chemistry Humans Molecular Structure Odorants/*analysis Plant Extracts/*chemistry/isolation & purification Smell Taste Volatile Organic Compounds/*chemistry/isolation & purification;
Notes:"MedlineHasegawa, Toshio Nakatani, Kenta Fujihara, Takashi Yamada, Hideo eng Research Support, Non-U.S. Gov't 2015/07/23 Nat Prod Commun. 2015 Jun; 10(6):1047-50"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 27-12-2024