Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata

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White leaf mountain mint, Pycnanthemum albescens Torrey & A. Gray, also known as white mountain mint or white leaved mountain mint, is a species endemic in the American Southeast. In the present study, 24 odorants were identified using solvent-assisted flavor evaporation, aroma extract dilution analysis, and gas chromatography–mass spectrometry. Nine odorants with flavor dilution factors ≥16 were quantitated by stable isotope dilution assays, and odor activity values (OAVs) were calculated. In addition, the enantiomeric proportions of several chiral odorants were determined by chiral chromatography. Odorants with OAV ≥1 included 1,8-cineole (eucalyptus; OAV 9200), myrcene (terpeny; OAV 1400), linalool (floral, citrus; OAV 370), β-ionone (floral, violet; OAV 64), borneol (earthy; OAV 55), bornyl acetate (earthy, fruity; OAV 19), and eugenol (clove; OAV 3.1). Odor simulation experiments revealed that a mixture of the odorants with OAV ≥1 successfully mimicked the odor of an aqueous extract of the plant when combined in their natural concentrations. This study lays the groundwork for future studies aimed at determining the natural aroma variation within different populations of P. albescens and aids in the future development of selections and hybrids with targeted aroma profiles of commercial interest.

Section: Methodsmentioning

confidence: 99%

“…( 2 H 3 )-14 and ( 2 H 2 )-17 were synthesized in house as reported previously. 9 Chemicals. Pentane (chromatographic grade) and diethyl ether (un-stabilized) were purchased from MilliporeSigma (St. Louis, MO) and Honeywell Burdick & Jackson (Muskegon, MI), respectively.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Characterization of Odorants in White Leaf Mountain Mint, Pycnanthemum albescens

Dein

Munafo

2022

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“…The hay smelling odorant 3-methylnonane-2,4-dione in the skins had the highest pcOAV in the whole marc (pcOAV 3480). It has been identified in a wide variety of foods, including green tea, basil, mint, rosemary, and soybean oil. ,− Interestingly, in each Chardonnay marc component, 3-methylnonane-2,4-dione was found to have a high OAV and was determined to be one of the key odorants in all components, suggesting that it has an important role in the aroma profile of the whole marc. However, when considering the mass balance of individual components and the correspondent pcOAVs (Table ), it is reasonable to assume that the skins were the major source of 3-methylnonane-2,4-dione and the main contributor to the hay attribute of whole marc.…”

Section: Resultsmentioning

confidence: 99%

Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry

Warner,

Trudelle,

Nguyen

et al. 2023

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Chardonnay marc, a co-product of the wine making industry, has recently garnered attention due to its healthpromoting properties and is growing in popularity as a potential healthy and flavorful food ingredient. While previous studies have characterized the odorants in marc skins and identified the key odorants in marc seeds, the key odorants in the skins and stems and the contribution of each component to the whole marc aroma remains unknown. In this study, 27 odorants were identified in marc stems using solvent-assisted flavor evaporation and aroma extract dilution analysis. Four odorants were quantitated employing stable isotope dilution assays, and odor activity values (OAVs) were calculated. An odor simulation model prepared using odorants with OAVs > 1 sensorially matched the aroma of the marc stems. Omission studies showed that 3-methylnonane-2,4-dione, ethyl octanoate, oct-1-en-3-one, (2E,4E)-deca-2,4-dienal, (2E,4E)-nona-2,4-dienal, β-ionone, linalool, hexanal, HDMF, and 3-(methylsulfonyl)propanal were the key odorants in marc skins, while hexanal and 3-methylnonane-2,4-dione were the key odorants in marc stems. Mass balance studies suggested that the skins were the main contributor to the hay, floral, and fruity attributes of the whole marc, the seeds contributed mostly to the fatty attribute, and the stems had a minor contribution.

“…( 2 H 3 )- 17 was purchased from C/D/N Isotopes Inc. (Quebec, Canada). In addition, ( 2 H 2 )- 21 was synthesized as previously reported . All isotopically labeled reference standards were dissolved in either diethyl ether or pentane, prior to use.…”

Section: Methodsmentioning

confidence: 99%

“…In addition, ( 2 H 2 )-21 was synthesized as previously reported. 12 All isotopically labeled reference standards were dissolved in either diethyl ether or pentane, prior to use. The concentration of standard working solutions was determined using external calibrations curves.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Characterization of Odorants in Loomis’ Mountain Mint, Pycnanthemum loomisii

Dein

Munafo

2022

Self Cite

Loomis’ mountain mint, Pycnanthemum loomisii Nuttall, is a species of mint native to the American Southeast. In the present study, 38 odorants were identified employing aroma extract dilution analysis (AEDA) performed on a distillate prepared by solvent extraction and solvent-assisted flavor evaporation (SAFE) distillation of dried P. loomisii. Seven odorants with flavor dilution (FD) factors ≥16 were quantitated using stable isotope dilution assays (SIDA), and their odor activity values (OAV) were calculated. In addition, the stereochemical composition of chiral odorants was also determined by chiral chromatography. Odor simulation experiments demonstrated that when 1,8-cineole (eucalyptus; OAV 6400), linalool (floral, citrus; OAV 120), β-ionone (floral, violet; OAV 86), borneol (earthy; OAV 56), and eugenol (clove; OAV 2.5) were combined in their natural concentrations, the model successfully mimicked the plant’s aroma. The results of this investigation provide a foundation for additional investigations into the natural variation in aroma chemistry of different selections of P. loomisii and other members of the Pycnanthemum genus.