Characterization of Odorants in Loomis’ Mountain Mint, <i>Pycnanthemum loomisii</i>

Dein, Melissa; Munafo, John P.

doi:10.1021/acs.jafc.2c05492

Cited by 7 publications

(5 citation statements)

References 27 publications

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“…Regarding hexanal, despite having a relatively lower OAV (260), it might have an important role in contributing to the fatty attribute of the marc stems. The presence of hexanal was shown to contribute to the fatty note of baguettes in a previous study by Zehentbauer and Grosch . Interestingly, in the Chardonnay marc seeds study, the omission of the two high-OAV, fatty-smelling, unsaturated aldehydes (2 E ,4 E )-deca-2,4-dienal (OAV 8028) and (2 E ,4 E )-nona-2,4-dienal (OAV 1750) was not detected by the panelists.…”

Section: Resultsmentioning

confidence: 78%

“…The presence of hexanal was shown to contribute to the fatty note of baguettes in a previous study by Zehentbauer and Grosch. 17 Interestingly, in the Chardonnay marc seeds study, the omission of the two high-OAV, fatty-smelling, unsaturated aldehydes (2E,4E)-deca-2,4-dienal (OAV 8028) and (2E,4E)nona-2,4-dienal (OAV 1750) was not detected by the panelists. Not until they were omitted together with hexanal was their absence noticed, thus once more suggesting the importance of hexanal in providing the fatty attribute in the aroma model.…”

Section: Quantitation Of Odorantsmentioning

confidence: 94%

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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

J. Agric. Food Chem.

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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.

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Section: Resultsmentioning

confidence: 78%

Section: Quantitation Of Odorantsmentioning

confidence: 94%

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

J. Agric. Food Chem.

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“…The publication covering the results of studying the essential oil of 4 varieties of P. virginianum (Alabama A&M University Research Station, North Alabama, USA) was used [7]. In the samples from North Alabama, the chemical profiles of 4 samples were taken into account, which harvesting was in October 2020 on the 155 th day after planting the plants from the greenhouse into the open ground.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…According to published data, the content of pulegone in the essential oil of M. pulegium varies within 40 -45 % depending on the origin of the raw material -43.5 % (Egypt) [15], 40.98 % (Morocco) [16], 48.7 % (Iran) [17], 65.0 -83.1 % (India) [18], 28.9 % (Turkey) [19]. At the same time, it is known that the commercial essential oil of M. pulegium contains about 84 % pulegone (Center for Aromatic Plant Research, Lehi, Utah, USA) [7].…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Chemical components of essential oils from aerial parts of Pycnanthemum virginianum and P. californicum (Lamiaceae) plants

Kovtun-Vodyanytska

Levchuk

Rakhmetov

et al. 2023

J. Org. Pharm. Chem.

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Aim. The research is aimed at determining the qualitative and quantitative content of essential oils in the aerial part of two species of the genus Pycnanthemum Michx. (Lamiaceae) – P. virginianum (L.) T. Durand & B.D. Jacks. ex B.L. Rob & Fernald and P. californicum Norr. exDurand. The plants were introduced in the M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine (Forest-Steppe zone). These are representatives of the flora of North America, and they are little known in Ukraine. Plants have useful medicinal and nutritional properties, but the biochemical composition of their essential oils has not been sufficiently studied in the world.Materials and methods. In the experiment, the aerial herbal part of plants collected during the flowering phase was used. The quantitative content of the essential oil was determined by the hydrodistillation method, and its qualitative characteristics were found by the GC-MS analysis. The chromatographic profile was obtained on an Agilent Technologies 7890. The component composition of the essential oil was determined on a gas chromatograph with a HP 6890 mass spectrometric detector with a mass spectrometric detector 5973. We used a mass spectrometric detector 1.6 – 800 a.o.m., EI ionization, SIM & Scan mode, “Hewlett Packard”, USA. Identification of essential oil components was performed using the NIST mass spectrum library in combination with AMDIS content-time identification programs.Results and discussion. P. virginianum was found to produce 1.96 ± 0.17 % of essential oil, in which 12 compounds out of 13 were identified; P. californicum had 2.66 ± 0.13 % of essential oil, 13 compounds out of 15 were identified. The essential oil samples obtained have pulegone as the dominant component: P. virginianum – 44.65 %, P. californicum – 86.07 %. In addition to it, they also contain thymol, myrcene, 1.8-cineole, menthone, limonene and other compounds.Conclusions. For the first time, the qualitative and quantitative composition of the essential oils of plants of P. virginianum and P. californicum species introduced in Ukraine has been determined. The results obtained indicate that when introduced plants have a high biosynthesizing ability to produce essential oil. Pulegone has been found to be the dominant component; therefore, the essential oil can be classified as a pulegone-type essential oil. We believe that the raw material of P. virginianum and P. californicum are potentially suitable for use in perfumery, cosmetics, aromatherapy, personal care products, dentistry, and in the pharmaceutical and food industries.

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