RESUMO
The aim of this study was to investigate the chemical composition and the odor-active components of volatile oils from three edible mushrooms, Pleurotus ostreatus, Pleurotus eryngii, and Pleurotus abalonus, which are well-known edible mushrooms. The volatile components in these oils were extracted by hydrodistillation and identified by GC/MS, GC-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The oils contained 40, 20, and 53 components, representing 83.4, 86.0, and 90.8% of the total oils in P. ostreatus, P. eryngii, and P. abalonus, respectively. Odor evaluation of the volatile oils from the three edible mushrooms was also carried out using GC-O, AEDA, and odor activity values, by which 13, eight, and ten aroma-active components were identified in P. ostreatus, P. eryngii, and P. abalonus, respectively. The most aroma-active compounds were C8 -aliphatic compounds (oct-1-en-3-ol, octan-3-one, and octanal) and/or C9 -aliphatic aldehydes (nonanal and (2E)-non-2-enal).
Assuntos
Odorantes/análise , Óleos Voláteis/química , Óleos Voláteis/isolamento & purificação , Pleurotus/químicaRESUMO
The chemical compositions of essential oils from the flower and aerial parts (i.e., leaf and branch) of Eurya japonica were determined and quantified using gas chromatography-mass spectrometry (GC-MS). A total of 87 and 50 compounds were detected in the oils from the flower and aerial parts, respectively. The main compounds of the flower oil were linalool (14.0%), (9Z)-tricosene (12.0%), and nonanal (7.4%). In the oil from the aerial parts, linalool (37.7%), α-terpineol (13.5%), and geraniol (9.6%) were detected. In the oils from the flower and aerial parts, 13 and 8 aroma-active compounds were identified by GC-olfactometry (GC-O) analysis, respectively. The key aroma-active compounds of the flower oil were heptanal [fatty, green, flavor dilution (FD) = 128, odor activity value (OAV) = 346], nonanal (sweet, citrus, FD = 128, OAV = 491), and eugenol (sweet, spicy, FD = 64, OAV = 62): in the oil from the aerial parts, the key aroma-active compounds were linalool (sweet, citrus, FD = 64, OAV = 95), (E)-ß-damascenone (sweet, FD = 256, OAV = 4000), and (E)-ß-ionone (floral, violet, FD = 128, OAV = 120). This study revealed that nonanal and eugenol impart the sweet, citrus, and spicy odor of the flower oil, while (E)-ß-damascenone and (E)-ß-ionone contribute the floral and sweet odor of the oil from the aerial parts.
Assuntos
Odorantes , Óleos Voláteis/análise , Theaceae/química , Monoterpenos Acíclicos , Aldeídos/análise , Aldeídos/isolamento & purificação , Alcenos/análise , Alcenos/isolamento & purificação , Monoterpenos Cicloexânicos , Cicloexanos/análise , Cicloexanos/isolamento & purificação , Cicloexenos/análise , Cicloexenos/isolamento & purificação , Eugenol/análise , Eugenol/isolamento & purificação , Flores , Cromatografia Gasosa-Espectrometria de Massas , Monoterpenos/análise , Monoterpenos/isolamento & purificação , Norisoprenoides/análise , Norisoprenoides/isolamento & purificação , Óleos Voláteis/química , Olfatometria , Folhas de Planta , Caules de Planta , Terpenos/análise , Terpenos/isolamento & purificaçãoRESUMO
Two sample preparation methods, namely hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE), have been used to investigate the essential oils of the aerial parts (leaves and stems) of Symplocarpus foetidus, a plant with a characteristic odor, by gas chromatography mass spectrometry (GC-MS). Characteristic aroma-active compounds in the oils were detected by GC-Olfactometry (GC-O) and aroma extract dilution analysis (AEDA). From the HD method, the main compounds in the oil were found to be p-vinyl-guaiacol (15.5%), 2-pentyl-furan (13.4%), and (Z)-ligustilide (9.5%). From the SAFE method, the main compounds were 2-butoxy-ethanol (49.6%), ethyl-pentanoate (4.5%), and mesitylene (4.0%). In HD oil, the most intense aroma-active compounds were 2-pentyl-furan (flavor dilution factor (FD) = 32, odor activity value (OAV) = 57), p-vinyl-guaiacol (FD = 16, OAV = 41), and dimethyl disulfide (FD = 16, OAV = 41). In SAFE oil, the main aroma-active compounds were 2-butoxy ethanol (FD = 32, OAV = 16), and 2-methoxy thiazole (FD = 32, OAV = 25).
Assuntos
Araceae/química , Odorantes/análise , Óleos Voláteis/química , Óleos de Plantas/química , 4-Butirolactona/análogos & derivados , 4-Butirolactona/análise , 4-Butirolactona/isolamento & purificação , Derivados de Benzeno/análise , Derivados de Benzeno/isolamento & purificação , Destilação/métodos , Dissulfetos/análise , Dissulfetos/isolamento & purificação , Etilenoglicóis/análise , Etilenoglicóis/isolamento & purificação , Furanos/análise , Furanos/isolamento & purificação , Cromatografia Gasosa-Espectrometria de Massas , Guaiacol/análise , Guaiacol/isolamento & purificação , Técnicas de Diluição do Indicador , Óleos Voláteis/isolamento & purificação , Olfatometria/métodos , Folhas de Planta/química , Óleos de Plantas/isolamento & purificação , Caules de Planta/química , Valeratos/análise , Valeratos/isolamento & purificação , VolatilizaçãoRESUMO
In this study, the characteristic odorants of the volatile oils from Pleurotus species (P. eryngii var. tuoliensis and P. cystidiosus) were extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). A total of 52 and 54 components (P. eryngii var. tuoliensis and P. cystidiosus, respectively) were identified, representing about 98.8% and 85.1% of the volatile oils, respectively. The main components of the P. eryngii var. tuoliensis oil were palmitic acid (82, 38.0%), oleic acid (86, 25.0%) and linoleic acid (85, 9.7%). The main components of the P. cystidiosus oil, palmitic acid (82, 25.8%), indole (54, 9.1%) and myristic acid (77, 5.3%). Regarding the aroma components, 16 and 13 components were identified in the P. eryngii var. tuoliensis and P. cystidiosus oils respectively, by the GC-O analyses. The results of the sniffing test, odor activity value (OAV) and flavor dilution (FD) factor indicate that methional, 1-octen-3-ol and nonanal are the main aroma-active components of P. eryngii var. tuoliensis oil. On the other hands, dimethyl trisulfide and 1-octen-3-ol were estimated as the main aroma-active components of the P. cystidiosus oil.
Assuntos
Odorantes/análise , Óleos Voláteis/análise , Óleos Voláteis/isolamento & purificação , Pleurotus/química , Aldeídos/isolamento & purificação , Cromatografia Gasosa , Cromatografia Gasosa-Espectrometria de Massas , Técnicas de Diluição do Indicador , Indóis/isolamento & purificação , Ácido Linoleico/isolamento & purificação , Ácido Mirístico/isolamento & purificação , Octanóis/isolamento & purificação , Ácido Oleico/isolamento & purificação , Olfatometria , Ácido Palmítico/isolamento & purificação , Pleurotus/classificação , Sulfetos/isolamento & purificaçãoRESUMO
The chemical composition of the volatile oil extracted from the aerial parts of Brassica rapa cv. "yukina" was analyzed using GC-MS, GC-PFPD, and GC-O. A total of 50 compounds were identified. The most prominent constituents were (E)-1,5-heptadiene (40.27%), 3-methyl-3-butenenitrile (25.97%) and 3-phenylpropanenitrile (12.41%). With regard to aroma compounds, 12 compounds were identified by GC-O analysis. The main aroma-active compounds were dimethyl tetrasulfide (sulphury-cabbage, FD = 64), 3-phenylpropanenitrile (nutty, FD = 64), 3-methylindole (pungent, FD = 64), and methional (potato, FD = 32). The antioxidant activity of the aroma-active compounds of the oil was determined using an oxygen radical absorbance capacity (ORAC) assay using fluorescein as the fluorescent probe. The ORAC values were found to be 785 ± 67 trolox equivalents (µmol TE/g) for B. rapa cv. "yukina" oil. The results obtained showed that the volatile oil extracted from the aerial parts is a good dietary source of antioxidants.