« Previous Abstract"Mnl1p, an alpha -mannosidase-like protein in yeast Saccharomyces cerevisiae, is required for endoplasmic reticulum-associated degradation of glycoproteins"    Next Abstract"Amino acid sequence of pheromone-inducible surface protein in Enterococcus faecalis, that is encoded on the conjugative plasmid pPD1" »

J Oleo Sci

Title:		Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food
Author(s):		Nakaya S; Usami A; Yorimoto T; Miyazawa M;
Address:		"Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)"
Journal Title:		J Oleo Sci
Year:		2015
Volume:		20150420
Issue:		6
Page Number:		595 - 601
DOI:		10.5650/jos.ess14265
ISSN/ISBN:		1347-3352 (Electronic) 1345-8957 (Linking)
Abstract:		"Ranunculus nipponicus var. submersus is an aquatic macrophyte; it is known as a wild edible plant in Japan for a long time. In this study, the essential oils from the fresh and dried aerial parts of R. nipponicus var. submersus were extracted by hydrodistillation and analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). Moreover, important aroma-active compounds were also detected in the oil using GC-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Thus, 98 compounds (accounting for 93.86%) of the oil were identified. The major compounds in fresh plant oil were phytol (41.94%), heptadecane (5.92%), and geranyl propionate (5.76%), while those of. Dried plant oil were beta-ionone (23.54%), 2-hexenal (8.75%), and dihydrobovolide (4.81%). The fresh and dried oils had the green-floral and citrus-floral odor, respectively. The GC-O and AEDA results show that phenylacetaldehyde (green, floral odor, FD-factor = 8) and beta-ionone (violet-floral odor, FD-factor = 8) were the most characteristic odor compounds of the fresh oils. beta-Cyclocitral (citrus odor, FD-factor = 64) and beta-ionone (violet-floral odor, FD-factor = 64) were the most characteristic odor compounds of the dried oil. These compounds are thought to contribute to the flavor of R. nipponicus var. submersus"
Keywords:		"Acetaldehyde/analogs & derivatives/analysis/isolation & purification Aldehydes/analysis/isolation & purification Alkanes/analysis/isolation & purification Chromatography, Gas Distillation Diterpenes/analysis/isolation & purification Gas Chromatography-Mas;"
Notes:		"MedlineNakaya, Satoshi Usami, Atsushi Yorimoto, Tomohito Miyazawa, Mitsuo eng Japan 2015/04/22 J Oleo Sci. 2015; 64(6):595-601. doi: 10.5650/jos.ess14265. Epub 2015 Apr 20"