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Food Chem

Title:		Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)
Author(s):		Raffo A; Baiamonte I; De Benedetti L; Lupotto E; Marchioni I; Nardo N; Cervelli C;
Address:		"CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy. Electronic address: antonio.raffo@crea.gov.it. CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy. CREA-Research Centre for Vegetable and Ornamental Crops, Corso Inglesi, 508, 18038 Sanremo, Italy"
Journal Title:		Food Chem
Year:		2023
Volume:		20221006
Issue:		Pt A
Page Number:		134532 -
DOI:		10.1016/j.foodchem.2022.134532
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ninety-five rosemary (Salvia rosmarinus Schleid.) genotypes, representing 24 wild populations, collected in different geographical areas in Italy and then cultivated under homogeneous environmental conditions, were characterised for volatile organic compounds (VOCs) and three main non-volatile phenolic diterpenes (carnosic acid, carnosol) and acids (rosmarinic acid). Cluster analysis of chemical data highlighted the occurrence of three main groups of populations: one with high levels of verbenone, alpha-pinene, bornyl acetate, carnosic acid and carnosol, a second one with relatively high levels of camphor and a third one with high levels of 1,8-cineole, beta-pinene and sesquiterpenes. This clustering was consistent with geographic origin and previous genetic characterisation of the same populations. Correlation analysis suggested that levels of the key antioxidant carnosic acid were associated to levels of the key aroma compound verbenone. The observed diversity may be exploited in breeding programs to develop lines and designing products with improved flavour quality and functional properties"
Keywords:		"*Rosmarinus/chemistry Odorants Plant Breeding *Volatile Organic Compounds/chemistry *Salvia 1, 8-Cineole (PubChem CID: 2758) Aroma Bioactive compounds Borneol (PubChem CID: 64685) Camphene (PubChem CID: 6616) Camphor (PubChem CID: 2537) Carnosic acid (PubC;"
Notes:		"MedlineRaffo, Antonio Baiamonte, Irene De Benedetti, Laura Lupotto, Elisabetta Marchioni, Ilaria Nardo, Nicoletta Cervelli, Claudio eng England 2022/10/16 Food Chem. 2023 Mar 15; 404(Pt A):134532. doi: 10.1016/j.foodchem.2022.134532. Epub 2022 Oct 6"