In the study on constituents present in woody material of Bursera graveolens, aroma components responsible for the characteristic spicy, sweet and balsamic odor were examined by gas chromatography/olfactometry (GC/O) and GC/MS. Compounds 1 4 were isolated from volatile oil obtained by ether extraction of Bursera graveolens wood chips and structural determination was conducted by spectroscopic analysis and synthesis as (6S,7aS)-5,6,7,7a-tetrahydro-7a-hydroxy-3,6-dimethyl-2(4H)-benzofuranone 1, (6S)-5,6-dihydro-3,6-dimethyl-2(4H)-benzofuranone 2, ()-mintlactone 3 and ()-isomintlactone 4.
Three different extracts were separated by diethyl ether extraction, simultaneous steam distillation extraction and roasted aroma extraction (dry distillation) from Bursera graveolens. It was possible to identify 100 compounds in the three different extracts by GC-MS. The odour-active compounds present in the extracts were evaluated by gas chromatography-olfactometry (GC-O). It was estimated that mono-or sesquiterpenoids contributed to woody, herbal and minty aromas of the woody material of B. graveolens. On the other hand, the roast aroma produced by burning chips included several aroma compounds, such as cyclotene and vanillin.
The characteristic spicy, sweet and balsamic aroma components of the woods of Bursera graveolens (palo santo) were measured using GC-MS. The characteristic four compounds, 1-4, were isolated from the diethyl ether extract. The structure of compounds 1 and 2 was elucidated by means of NMR studies, and confirmed to be 1-acetyl-4-isopropenyl-1-cyclopentene (1) and 2-methyl-5-isopropenyl-1-cyclopenten-1-carboxaldehyde (2) by synthesis from limonene oxide derivatives. The structure of compounds 3 and 4 was determined to be 6,10-epoxy-7(14)-isodaucane (3) and 10-hydroxy-6,10-epoxy-7(14)-isodaucane (4) by NMR experiments. Of these, compound 4 is a new sesquiterpenoid with a weak woody note, and the presence of compounds 1-4 in B. graveolens is reported here for the first time.
In the course of studies on the constituents of the woody material of Bursera graveolens, the aroma components that provide its characteristic spicy, sweet and balsamic odor were investigated using GC/MS. Five compounds, 1-5, were isolated from the volatile oil obtained by diethyl ether extraction of B. graveolens wood chips, and their structures were elucidated by means of NMR studies. Their structures were determined as
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