Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves

Abstract

Volatile components from leaves of Schizandra chinensis (omija), a native plant of Korea, were extracted by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) using two types of capillary column with different polarities (DB-5MS and DBWax). The GC-MS analysis of volatile compounds obtained by SDE revealed that germacrene D is the most abundant compound (22.6%) in omija leaves, followed by β-elemene (17.4%), (E)-2-hexenal (8.7%), and (E)-β-ocimene (7.2%). Aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using the aroma-extract-dilution analysis method. (E,Z)-2,6-Nonadienal (cucumber) was the most intense aroma-active compound due to its higher flavor-dilution factor (243-729) than any other compound. (Z)-3-Hexenal (green/apple), (E)-2-hexenal (green/fruity), and (E)-β-ocimene (wither green/grass) were also identified as important aroma-active compounds by GC-O.In addition, the volatile compounds were extracted by solid-phase microextraction (SPME), and the quantitative analysis of the SPME samples gave slightly different results, depending on the type of SPME fiber, compared with those from SDE, However, the aroma-active compounds identified in SPME were similar to those in SDE.

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

“…Considering our odor group results, the delicate and elegant aroma characteristics of the Albus group may be the result of the prominent herbal odors of trans-β-ocimene and cis-β-ocimene. These aroma-active compounds have generally been associated with the presence of herbal and grassy odors in leaves and stems of plants such as Schizandra chinensis (Zheng et al, 2005) and C. coronarium (Zheng et al, 2004). The aroma of cultivars from the Luteus group has been reported as strong and sweet (Zhu et al, 1985;Hu et al, 2012).…”

Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices

“…Myrcene, which was described as contributing pine odour to Piatacia lenticus (Seo & Beak, 2005) was present at a high concentration in all samples. b-Pinene is a compound with a plastic and pine-like aroma present in Piper nigrum, Pistacia lenticus, Argyranthemum adauctum, Sideritis bigerana (Zheng, Kim, Kim, & Lee, 2005), water dropwort (Seo & Beak, 2005), carrot (Kreutzmann, Thybo, Edelenbos, & Christensen, 2008) and it is also important for the overall aroma of omija leaves (Zheng et al, 2005). It was found at higher concentrations in fresh pennywort juice than in processed samples (p < 0.05).…”

“…All samples contained germacrene D but only trace levels were present in fresh and HPP juice. It has been reported as the predominant sesquiterpene in various essential oils of Pinus canariensis, P. pauce and P. pinaster and as the major volatile compound of omija leaves (Zheng et al, 2005). b-Elemene was found at a higher concentration in fresh pennywort juice than in other samples (p < 0.05).…”

“…b-Elemene was found at a higher concentration in fresh pennywort juice than in other samples (p < 0.05). It has also been reported in omija fruits, Murraya koenigii, Stachys swainsonii spp melangavica and it was identified as the main component of basil oil and omija leaves (Zheng et al, 2005). The oxygenated sesquiterpene, caryophyllene oxide was only detected in the fresh juice.…”

Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plants

“…Different extraction methods can be used to obtain the volatile fraction of a plant, such as hydrodistillation and steam distillation, 1,7,8 simultaneous distillation-extraction (SDE), [3][4][5][6]9,10 supercritical fluid extraction 1,9,11 or solidphase microextraction (SPME). 12,13 The extraction method has to be appropriately chosen, generally according to the targets of an investigation.…”