Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
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.
Kim
T H
TH
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
Thuy
N T
NT
Shin
J H
JH
Baek
H H
HH
Lee
H J
HJ
D008401:Gas Chromatography-Mass Spectrometry; D019686:Lamiaceae / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*