Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Mookdasanit, Juta; Tamura, Hirotoshi; Yoshizawa, Takumi; Tokunaga, Tadashi; Nakanishi, Kenji

doi:10.3136/fstr.9.54

Cited by 15 publications

(9 citation statements)

References 31 publications

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“…by A = mass spectrum and linear retention indices agreed with the standards; B = mass spectrum and linear retention indices agreed with the literature data10,11) RI = Linear Retention Indices on DB-wax and DB5-MS column (60 m 0.25 mm 0.25mm) as a homologous series of n-alkanes (C7-C25).…”

supporting

confidence: 79%

Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (<i>Capsicum chinense</i>) Volatiles

et al. 2019

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Plant materials and volatile extraction Habanero peppers, Red Savina, and Habanero Orange, were purchased from Shino Farm Limited Co. in 2017 3) , and all other samples were purchased from retail stores (Table 1). The samples were prepared for GC-MS analysis using a modified version of Manikharda' s method 4). The peduncle, seeds, placenta, and dissepiment were removed from each pepper, and the remaining tissues were frozen and pulverized. A portion of each prepared sample (100 g) was transferred to a 1-L beaker and slowly mixed with 1 mL 3-heptanol (100 μg/mL in methanol) , as an internal standard, 200 mL saturated aqueous NaCl (200 mL) , and 200 mL dichloromethane (DCM). The resulting mixture was gently stirred using a magnetic stirrer for 1 h at 25℃, and the DCM layer was dried over anhydrous Na 2 SO 4. Finally, volatile compounds were separated from non-volatile compounds in the DCM extract using solvent-assisted flavor Abstract: The Habanero pepper is characterized by its strong pungency and fruity aroma. The aim of the present study was to extract the volatile compounds of Habanero peppers, using solvent extraction and solvent-assisted flavor evaporation (SAFE) methods, and to analyze them using gas chromatography-mass spectrometry (GC-MS). The analysis detected 66 volatile compounds, including 6-methyl-(E)-4-heptenyl 3-methylbutanoate 1, which was reported previously, and 6-methyl-(E)-4-heptenyl 2-methylpropanoate 2, the corresponding butanoate 3, 2-methylbutanoate 4, and 6-methyl-(E)-4-heptenol 5, which were found in both Habanero and other peppers. 6-Methyl-(E)-4-heptenyl 3-methylbutanoate 1 and related compounds were synthesized. Furthermore, principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the volatile profiles generally grouped the pepper samples by species and indicated that Habanero peppers are characterized by the presence of 6-methyl-(E)-4-heptenyl esters.

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confidence: 79%

Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (<i>Capsicum chinense</i>) Volatiles

et al. 2019

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“…Mookdasanit et al reported that diisopropyl disulfide, a sulfur‐containing compound, was identified as one of the odour‐active components of Sudachi peel aroma . Yang et al also reported that saturated aliphatic aldehydes such as decanal and dodecanal and esters, e.g.…”

Section: Introductionmentioning

confidence: 99%

Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu

Tomiyama

Aoki

Oikawa

et al. 2012

Flavour & Fragrance J

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The volatile components of both the peel and juice of three major Japanese sour citrus cultivars with pleasant flavour, Yuzu (Citrus junos Sieb. ex Tanaka), Sudachi (Citrus sudachi Hort. ex Shirai) and Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) were investigated using the solvent assisted flavour evaporation technique after solvent extraction. Limonene was the most abundant monoterpene hydrocarbon in all the extracts, followed by γ‐terpinene and β‐phellandrene in Yuzu and Sudachi and by myrcene in Kabosu. Mintsulfide was newly identified in juice extracts from Yuzu and Kabosu. Among the oxygenated components of these extracts, linalool was the most abundant in both the peel and juice of Yuzu and the peel of Sudachi, while both the peel and juice of Kabosu revealed the presence of high quantity of saturated aliphatic aldehydes. Wine lactone and rose oxide were identified in all the extracts, which have not been previously reported to occur in these citrus cultivars. The odour‐active components of each oxygenated fraction were revealed by aroma extract dilution analysis. Linalool, trans‐4,5‐epoxy‐(2E)‐decenal and wine lactone showed relatively high flavour dilution factors in the peel and juice of these citrus cultivars. The enantiomeric distribution of linalool, cis‐rose oxide, β‐citronellol and wine lactone was determined using a multi‐dimensional chiral gas chromatography–mass spectrometry. With regard to linalool, the (R)‐enantiomer was predominant in Yuzu and the (S)‐enantiomer in Sudachi and Kabosu. Copyright © 2012 John Wiley & Sons, Ltd.

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“…Safayhi et al (1994) O maior valor de concentração já atribuído ao -farneseno como componente do óleo essencial de camomila alemã foi de 24,2%, enquanto que para o isômero α a maior concentração já relatada foi de 8,7% (Ayoughi et al, 2011). O aroma de ambos pode ser descrito como floral fresco e atribui-se, também a ambos, limiares de odor em água de 87 µg L -1 (Mookdasanit et al, 2003;Tamura et al, 1999). É muito provável que a influência do - O espiroéter (eno-ino-dicicloéter ou chamo-espiroéter) é um terpeno característico da camomila e pode representar até cerca de 26,1% da composição de seu óleo essencial (Orav et al, 2010).…”

Section: Composto Propriedades Farmacológicasunclassified

“…O α-pineno possui aroma agudo e penetrante de pinho, floral, tipo erva e madeira de cedro (Mookdasanit et al 2003;Tamura et al, 1999). Esse composto possui um baixo limiar de odor em água (6,0 µg L -1 ) e já foi encontrado no óleo essencial da camomila alemã em concentrações de até 11,75% (Buttery et al, 1974;Borsato et al, 2008) causadoras de endocardite infecciosa (Leite et al, 2007).…”

Section: Composto Propriedades Farmacológicasunclassified

A fração volátil da camomila alemã (Matricaria recutita L.)

Teixeira

Marques

Rocha

et al. 2020

RSD

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The German chamomile (Matricaria recutita L.) is a plant of the Asteraceae family that is widely used by the world population due to its characteristic flavor and aroma and striking medicinal properties like its calming, sedative, anti-inflammatory, antimicrobial and carminative actions. The flavor, aroma and part of the medicinal properties of this herb can be associated with the composition of its volatile fraction. Thus, this bibliographic review sought to establish the characteristics of the volatile fraction of German chamomile, indicating the levels, sensory and pharmacological properties of its main constituents. This information was obtained from different databases available online, with the selection of forty-three scientific articles (last three decades) that specifically dealt with the volatile compounds of this herb.

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Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Cited by 15 publications

References 31 publications

Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (<i>Capsicum chinense</i>) Volatiles

Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (<i>Capsicum chinense</i>) Volatiles

Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu

A fração volátil da camomila alemã (Matricaria recutita L.)

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