Characteristic Changes in the Aroma Profile of Patchouli Depending on Manufacturing Process

Hasegawa, Tetsuya; Yoshitome, Kazuma; Fujihara, Takashi; Santoso, Mardi; Aziz, Muhammad Abdul

doi:10.5650/jos.ess17002

Cited by 5 publications

(6 citation statements)

References 4 publications

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“…Furthermore, what happens in fresh patchouli leaves during the "drying‐fermentation" step and subsequent storage prior to steam distillation in relation to PEO odour is still enigmatic and remains to be clarified, despite recent reports . This holds also true for the ill‐understood increase in olfactory quality of PEO after years of storage.…”

Section: Resultsmentioning

confidence: 99%

The essential oil of patchouli,Pogostemon cablin: A review

Beek

Joulain²

2017

Flavour & Fragrance J

122

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The leaves of Pogostemon cablin (Blanco) Benth. (Lamiaceae) are the source of patchouli essential oil, which is -with an annual production of about 1300 tonnes -an important and unique commodity in the fragrance industry. All the literature pertaining to patchouli was critically reviewed with an emphasis on the qualitative and quantitative chemical analysis of the oil but also harvesting, fermentation, drying, distillation, used analytical techniques, sensory aspects including molecules responsible for the odour, adulteration and toxicological aspects, i.e., skin sensitisation, are discussed. In total 72 constituents have been convincingly identified in the oil and another 58 tentatively. The main constituent is the sesquiterpene patchoulol. For this review over 600 papers were consulted and in the supplementary information all patchouli-related references not relevant enough to be cited in the paper itself are listed. 6 It has been stated that "this oil is one of the most important materials available to the perfumer." 7 Approximately 90% of today's global production of 1200-1300 metric tonnes per annum is realised in Indonesia. --------------------------------------------------------------------------------------------------------------------------------This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Section: Resultsmentioning

confidence: 99%

The essential oil of patchouli,Pogostemon cablin: A review

Beek

Joulain²

2017

Flavour & Fragrance J

122

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“…A similar comparative study for Japanese oak wood showed 2hexanol (13) and an unknown compound (29) present in only the MMSE extract and 13 components present in only the hexane extract (14, 16-18, 20-28), for a total of 15 important aroma compounds ( Figure 9).…”

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confidence: 70%

“…We analyzed the aroma using two strategies based on our previously reported method [13]. 1 If the odor of the two extracts is similar, the important components responsible for the aroma are common to both extracts.…”

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confidence: 99%

Characteristic Aromas ofQuercus crispula(Japanese Oak)

Hasegawa

Mamada

Yamanaka³

et al. 2018

Natural Product Communications

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Nature is important in Japanese culture. Many tree species produce diverse fragrances, making Japan's forests a botanical treasure. However, there have been no detailed investigations of the aroma characteristics of trees, a vital factor in forest bathing. Previously, we applied our analytical method to three tree species found mainly in Japan: Chamaecyparis pisifera, Lindera praecox, and Lindera obtusiloba Blume. In this paper, we report investigations of the aroma of Quercus crispula Blume (Japanese oak) using this analysis method. Japanese oak grows mainly in Japan. The odor compounds of Japanese oak were obtained by hexane extraction and monolithic material sorptive extraction and each extracted compound was identified by gas chromatography olfactometry and gas chromatography-mass spectrometry. Comparison of the aromas and compounds in the extracts resulted in the identification of important aroma compounds in Japanese oak: 10 (including eugenol) in the leaves and 15 (including 3-methyl-4-octanolide) in the wood.

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“…Although some of the volatile compounds have a reported aroma character, information about their odour threshold was not available and, for example, the role of longifolenaldehyde and isoaromadendrene epoxide, as found in some of the porridge of quinoa varieties, could not be evaluated as a result of the lack of odour threshold data . This problem limited the analysis of the flavour in the cooked quinoa porridge.…”

Section: Resultsmentioning

confidence: 99%

“…24 (E)-Longipinane was highest in Q7 (P < 0.05) and may function as an anti-feedant compound for repelling herbivorous insects. 25 Isoaromadendrene epoxide was reported to be the main aroma component in the dried and fresh patchouli leaves, 26 and was found at high levels from the porridge of 12 varieties, except for Q4, Q21 and Q85 (P < 0.05). (E,E)-2,4-Heptadienal was released from the porridge of all varieties, although only at a low concentration, apart from in Q106.…”

Section: Cluster Analysis Of Volatile Compoundsmentioning

confidence: 99%

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Zhang

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography‐mass spectrometry combined with headspace‐solid phase micro‐extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds. CONCLUSION Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1‐octen‐3‐ol, 2‐pentylfuran, nonanal, (E,E)‐2,4‐decadienal and 6,10‐dimethyl‐5,9‐undecadien‐2‐one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14‐trimethyl‐2‐pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry

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Characteristic Changes in the Aroma Profile of Patchouli Depending on Manufacturing Process

Cited by 5 publications

References 4 publications

The essential oil of patchouli,Pogostemon cablin: A review

The essential oil of patchouli,Pogostemon cablin: A review

Characteristic Aromas ofQuercus crispula(Japanese Oak)

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

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