For the production of volatile¯avour compounds from Agastache rugosa Kuntze (Korean mint) suspension culture, callus was obtained from the leaves of A rugosa. Cell growth of A rugosa suspension culture was improved when cells were cultivated in Murashige and Skoog medium supplemented with 50 g l À1 sucrose and 1 mg l À1 2,4-dichlorophenoxyacetic acid. Volatiles were isolated from a 15-day-old suspension culture by liquid±liquid continuous extraction and identi®ed by gas chromatography/mass spectrometry. 3-Hydroxy-2-butanone was the most abundant compound, followed by 2,4,5-trimethyl-3-oxazoline, 1,2,4-trimethylbenzene and 1,3-butanediol. However, the volatile pro®le of the suspension culture was totally different from that of the intact plant. Fourteen aroma-active compounds were detected by aroma extract dilution analysis. The most potent aromaactive compounds representing characteristic aroma of A rugosa suspension culture were 2,3-butanedione (buttery/cheese), (E,Z)-2,6-nonadienal (cucumber/melon) and (E,Z)-2,6-nonadien-1-ol (cucumber/sweet). Some alcohols and unknown compounds are thought to contribute to the wine-like aroma characteristics of A rugosa suspension culture. Through a time course study, A rugosa suspension culture was revealed to have an inverse relationship between cell growth and¯avour production.
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.
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