Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

Janeš, Damjan; Kantar, Dragana; Kreft, Samo; Prosen, Helena

doi:10.1016/j.foodchem.2008.05.048

Cited by 98 publications

(69 citation statements)

References 10 publications

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“…Phenylacetaldehyde is an aromatic compound also found in Fagopyrum esculentum Moench (Polygonaceae) (Janes, Kantar, Kreft, & Prosen, 2009) and several species of flowers (Robert & Meagher, 2002). This compound has long been used to attract various species of moths in traps for biological control (Robert, & Meagher, 2002;Smith, Allen, & Nelson, 1943;Cantelo, & Jacobson, 1979), and has a floral/honey odor (Whetstine, Cadwallader, & Drake, 2005).…”

Section: Discussionmentioning

confidence: 99%

Volatile compounds profile of Bromeliaceae flowers

Souza

Massarioli

Moreno

et al. 2016

RBT

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Volatile compounds play a vital role in the life cycle of plants, possessing antimicrobial and anti-herbivore activities, and with a significant importance in the food, cosmetic, chemical, and pharmaceutical industry. This study aimed to identify the volatile compounds emitted by flowers of thirteen species belonging to four genera of Bromeliaceae, using headspace solid-phase micro-extraction and detection by gas chromatography-mass spectrometry. A total of 71 volatile compounds belonging to nine chemical groups were identified. The compounds identified represented more than 97 % of the major components in Aechmea bicolor, Ae. bromeliifolia, Ae. distichantha, Ae. fasciata, and Vriesea friburgensis. In the Ananas varieties, over 99 % of the components were identified, and around 90 % in V. simplex. V. friburgensis presented the largest diversity of volatiles with 31 compounds, while Alcantarea nahoumii presented only 14. All three Ananas varieties presented the same 28 compounds in relatively similar abundance, which has been confirmed by principal component analysis. Current taxonomy and pollination syndrome studies available can adequately explain the variation in volatile compounds among species. Rev. Biol. Trop. 64 (3): 1101-1116. Epub 2016 September 01.

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Section: Discussionmentioning

confidence: 99%

Volatile compounds profile of Bromeliaceae flowers

Souza

Massarioli

Moreno

et al. 2016

RBT

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“…In plants PEA can be transformed into 2-phenylacetaldehyde, and further converted to 2-phenylethanol (Tieman et al 2006). According to recently published data PEA can be substrate to synthesis of 2-phenylacetaldehyde-compound with the high contribution to the common buckwheat aroma (Janeš et al 2009). It means that in buckwheat tissues there exists a metabolic route for conversion of Phe, not only into phenylpropanoids, but also into PEA and to further metabolites.…”

Section: Discussionmentioning

confidence: 99%

“…The role of PEA in plants remains unclear. In common buckwheat PEA can be transformed into 2-phenylacetaldehyde which belongs to the compounds with the highest contribution to aroma of the plant (Janeš et al 2009). …”

Section: Introductionmentioning

confidence: 99%

The effect of methyl jasmonate on accumulation of 2-phenylethylamine and putrescine in seedlings of common buckwheat (Fagopyrum esculentum)

Horbowicz

Kosson²,

Wiczkowski

et al. 2010

Acta Physiol Plant

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The effects of exogenously applied methyl jasmonate on content of biogenic amines: putrescine, spermidine, tyramine, cadaverine and 2-phenylethylamine in seedlings of common buckwheat (Fagopyrum esculentum Moench) were investigated. The studies have shown that methyl jasmonate stimulates the conversion of L-phenylalanine into 2-phenylethylamine and increases the endogenous levels of putrescine in hypocotyls and cotyledons of buckwheat seedlings. Simultaneous feeding the seedlings with L-phenylalanine and methyl jasmonate has indicated that conversion of L-phenylalanine into 2-phenylethylamine can be one of possible reasons, caused by the methyl jasmonate suppression of anthocyanins synthesis in hypocotyls. To our knowledge, the stimulation of conversion of L-phenylalanine into 2-phenylethylamine by methyl jasmonate, as found in the present study, is described for the first time in higher plants.

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“…This result showed that the amount of aldehydes in pickled samples increased compared with fresh samples, but the content reduced obviously from 30.37 to 13.44, which may be aldehydes were partly oxidated for acids during the process of pickling. Hexanal has oil and green apple aroma, naturally exists in many fruits and vegetables, which possesses volatile substances that contribute the most to the aroma of the fruits and vegetables (Janes et al, 2009). Benzaldehyde exists extensively in fruits and flowers (Krist et al, 2004;Radulovic et al, 2009), mainly in the form of glycosides in plants' stems, leaves or seeds, which has bitter almond flavor (Chu and Yaylayan, 2008).…”

Section: Composition Of Volatile Compoundsmentioning

confidence: 99%