Characteristic Odor Components of Essential Oil from Scutellaria laeteviolacea

Miyazawa, Mitsuo; Nomura, Machi; Marumoto, Shinsuke; Mori, Kiyoshige

doi:10.5650/jos.62.51

Cited by 20 publications

(6 citation statements)

References 36 publications

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“…The importance has been marked by the relationship of the enantiomeric composition with organoleptic properties, the clarification of the biosynthetic pathway of a metabolite, the origin, the quality, and the possible adulteration, as well as its biological activity [33,34,35]. The monoterpenes α-pinene, β-pinene, and terpinolene have been characterized as important components responsible for the odor in a large number of plant species [36,37,38,39,40]. The sesquiterpene α-copaene has also been reported in olfactory profile investigations, although not frequently [41].…”

Section: Discussionmentioning

confidence: 99%

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

Espinosa

Bec

Larroque

et al. 2019

Plants

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The fresh leaves of Coreopsis triloba S.F. Blake, collected at Cerro Villonaco in Loja, Ecuador, were investigated with respect to their essential oil (EO). The chemical composition was determined qualitatively through gas chromatography coupled with mass spectrometry (GC-MS) and quantitatively by gas chromatography coupled with flame ionization (GC-FID), using relative response factors (RRF) based on the enthalpy of combustion. The essential oil contained between 92.5% and 93.4% of monoterpene hydrocarbons, with (E)-β-ocimene being the main component (35.2–35.9%), followed by β-phellandrene (24.6–25.0%), α-pinene (15.3–15.9%), myrcene (10.9–11.0%), sabinene (2.2–2.4%), (Z)-β-ocimene (1.5%), and germacrene D (1.2–1.3%). The enantiomeric distribution of α-pinene, β-pinene, limonene, and germacrene D was also determined. The main components responsible for the aroma were identified through aroma extract dilution analysis (AEDA), a gas chromatography-olfactometry (GC-O) based technique, being α-pinene, β-pinene (0.6%), terpinolene (0.1%), α-copaene (0.1–0.3%), β-phellandrene, and (E)-4,8-dimethyl-1,3,7-nonatriene (0.1–0.2%) the main olfactory constituents according to the decreasing factor of dilution (FD) order. The biological tests showed IC50 inhibition values of 42.2 and 6.8 µg/mL for acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), respectively.

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Section: Discussionmentioning

confidence: 99%

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

Espinosa

Bec

Larroque

et al. 2019

Plants

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“…These findings suggest that the relative flavor activity, defined as a new odor unit, and the FD-factor often have no relation to the aroma character of a compound. In other words, even if the RFA of one compound is not comparatively high, it often contributes significantly to the original odor and can be used when considering flavor activity [55]. …”

Section: Applicationsmentioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

175

112

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The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.

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“…The GC-O technique was applied to determine the seasonal variation in the aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils (Goodner et al, 2006). Miyazawa et al (2013) reported the characterisation of essential oils from Scutellaria laeteviolacea, which is an important traditional Chinese medicine. Furthermore, GC-O in combination with a mass spectrometer (GC-MS/O) enables compound identification of odourants through human sensory perception.…”

Section: Introductionmentioning

confidence: 99%

GC-MS/Olfactometric characterisation and aroma extraction dilution analysis of aroma active compounds in Polygonum minus essential oil

2016

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Polygonum minusHuds. is an aromatic plant with potential anti-inflammatory, antiulcer and diuretic properties. Although the volatile compounds from the essential oil of P. minus have been extensively studied, knowledge of the aroma-active compounds is still incomplete. Hence, the aim of this study is to investigate and to characterise the aroma-active compounds that contribute to the potent odour of P. minus. Essential oil was extracted from the leaves of kesum (P. minus) using hydrodistillation and was analysed by gas chromatography-mass spectrometry (GC-MS) to identify the volatile constituents. The important aroma-active compounds were further analysed by GC-MS/Olfactometry (GC-MS/O) and aroma extraction dilution analysis (AEDA). The GC-MS analysis using Kováts retention indices detected 39 volatile compounds in the essential oil. Aldehydes represented the major class of compounds, encompassing 75.43% of the total peak area, followed by sesquiterpenes (13.19%), alcohols (8.07%) and organic acids (0.83%). The dominant components of the kesum essential oil were dodecanal (54.25%) and decanal (18.27%) in the aldehyde group. The sesquiterpenes that were detected include β-farnesene (1.74%), α-caryophyllene (1.72%), β-caryophyllene oxide (1.51%) and βselinene (1.36%). In this study, GC-MS/O and AEDA analysis identified dodecanal, decanal, farnesol, 1-nonanal and α-bergamotene as the main contributors to the characteristic fragrance of this plant. This is the first olfactometric study on the essential oil of P. minus, and it is important for our understanding of the biosynthesis of volatile compounds in this medicinal herb. Moreover, the characterisation of aromatic compounds that contributed to the potent odour of P. minus can be further applied in the flavour and fragrance industries.

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Characteristic Odor Components of Essential Oil from Scutellaria laeteviolacea

Cited by 20 publications

References 36 publications

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

GC-MS/Olfactometric characterisation and aroma extraction dilution analysis of aroma active compounds in Polygonum minus essential oil

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