| Title: | Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim) |
| Author(s): | Kim TH; Thuy NT; Shin JH; Baek HH; Lee HJ; |
| Address: | "Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea. leehyjo@snu.ac.kr" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "Volatile flavor compounds of miniature beefsteakplant (Mosla dianthera Maxim.) from Vietnam were analyzed through gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sixty-two compounds were identified by GC-MS. Of these, (+/-)-carvone and (+/-)-limonene were the most abundant, followed by (Z)-limonene oxide, beta-caryophyllene, and alpha-humulene. Twenty aroma-active compounds were detected by aroma extract dilution analysis conducted on two GC columns of different polarities (DB-5MS and DB-Wax). The most intense aroma-active compounds were linalool (floral/sweet/lemon), (-)-carvone (spearminty), and 1-octen-3-one (mushroom/earthy). Other predominant aroma-active compounds included (Z)-3-hexenol (grassy/leafy/metallic), (Z)-limonene oxide (lemon/floral), myrcene (plastic/sweet), (+)-limonene (orange/lemon), alpha-thujene (soy sauce/grassy), and (Z)-dihydrocarvone (spearminty/pepperminty). On the basis of the aroma characteristics and intensity, it was concluded that (-)-carvone was responsible for the characteristic aroma of miniature beefsteakplant" |
| Keywords: | Gas Chromatography-Mass Spectrometry Lamiaceae/*chemistry Odorants/*analysis; |
| Notes: | "MedlineKim, T H Thuy, N T Shin, J H Baek, H H Lee, H J eng Research Support, Non-U.S. Gov't 2000/07/18 J Agric Food Chem. 2000 Jul; 48(7):2877-81. doi: 10.1021/jf000219x" |
