Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma.
The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles. Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip. Differences in the quantitative compositions of volatile compounds isolated by the different techniques were considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil, and extract; aroma profiles of the products were expressed graphically, and some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.
Baranauskiene
Renata
R
Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, Lithuania.
Venskutonis
Rimantas P
RP
Demyttenaere
Jan C R
JC
D000328:Adult; D002849:Chromatography, Gas; D006801:Humans; D008875:Middle Aged; D027521:Nepeta / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D012903:Smell; D013649:Taste; D014835:Volatilization
D010936:Plant Extracts