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J Agric Food Chem

Title:		Key Aroma Compounds in Lippia dulcis (Dushi Button)
Author(s):		Schmitt R; Cappi M; Pollner G; Greger V;
Address:		"aromaLAB GmbH , Semmelweisstrasse 3 , D-82152 Planegg , Germany"
Journal Title:		J Agric Food Chem
Year:		2018
Volume:		20161205
Issue:		10
Page Number:		2410 - 2413
DOI:		10.1021/acs.jafc.6b04677
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"An aroma extract dilution analysis (AEDA) applied on aroma extracts prepared from the edible flower Dushi Button ( Lippia dulcis) resulted in the detection of 34 odor-active compounds. The highest flavor dilution (FD) factors were determined for methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 4-mercapto-4-methyl-2-pentanone, an unknown caramel-like compound, and vanillin. Quantitative measurements performed by application of stable isotope dilution assays (SIDA), followed by a calculation of odor activity values (OAVs), resulted in the revelation of 4-mercapto-4-methyl-2-pentanone, linalool, myrcene, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, and ( Z)-3-hexenal as important contributors to the flavor of Dushi Buttons"
Keywords:		Flowers/chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry Lippia/*chemistry Odorants/analysis Plant Extracts/*chemistry Volatile Organic Compounds/*chemistry Dushi Buttons GC-olfactometry Lippia dulcis aroma extract dilution analysis odor act;
Notes:		"MedlineSchmitt, Rainer Cappi, Michael Pollner, Gwendola Greger, Veronika eng 2018/03/15 J Agric Food Chem. 2018 Mar 14; 66(10):2410-2413. doi: 10.1021/acs.jafc.6b04677. Epub 2016 Dec 5"