Character Impact Odorants of Wild Edible Plant-Cacalia hastata L. var. orientalis-Used in Japanese Traditional Food

被引：15

作者：

Miyazawa, Mitsuo ^{[1
]}

Kawauchi, Yumi ^{[1
]}

Utsumi, Yuya ^{[1
]}

Takahashi, Toshiyuki ^{[1
]}

机构：

[1] Kinki Univ, Dept Appl Chem, Fac Sci & Engn, Higashiosaka, Osaka 5778502, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2010年 / 59卷 / 10期

关键词：

Cacalia hastata L. var. orientalis; aroma extraction dilution analysis (AEDA); GC-MS; cacalohastine; BIOLOGICALLY-ACTIVE COMPOUNDS; VOLATILE FLAVOR COMPONENTS; ESSENTIAL OIL; CHEMICAL VARIABILITY; LEAVES; CONSTITUENTS;

D O I：

10.5650/jos.59.527

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition of the essential oil of Cacalia hastata L. var. orientalis has been investigated by GC and GC-MS. Important odor-active compounds were detected in the oil by GC-MS/Olfactometry (GC-MS/O) and aroma extraction dilution analysis (AEDA). Fifty-one compounds were identified in the oil by GC-MS. The major components of the essential oil were (+)-(4S)-cacalohastine (48.8%), germacrene D (11.4%), and myrcene (10.2%). GC-MS/O and AEDA showed that gamma-terpinene, hexanol, and p-mentha-2,4(8)-diene were the most characteristic aroma compounds of the oil. It seems that these components are responsible for the fresh odor of C. hastata L. var. orientalis.

引用

页码：527 / 533

页数：7