Identification of the Key Aroma Compounds in Dried Roots of Rubia cordifolia

Miyazawa, Mitsuo; Kawata, Jyunichi

doi:10.5650/jos.55.37

Cited by 18 publications

(9 citation statements)

References 6 publications

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“…The components of the oil were identified by direct comparison with authentic samples on the basis of retention time and GC/MS, confirmed by analyses of authentic samples from the published in the literature 6) and our previous papers [7][8][9][10][11][12] .…”

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confidence: 58%

Components of the Essential Oil from Matteuccia struthiopteris

2007

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A steam distilled oil obtained from Matteuccia struthiopteris was analyzed by GC and GC/MS. The oil was found to contain 103 volatile components, and (E)-phytol (24.8%), nonanal (15.1%) and decanal (7.6%) as the main compounds. The oil included two aldehydes known as sea-weed like odor, (8Z, 11Z, 14Z)-heptadecatrienal (0.6%) and (8Z, 11Z)-heptadecadienal (0.1%). The most characteristic aroma compound was (6Z)-nonenal.

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confidence: 58%

Components of the Essential Oil from Matteuccia struthiopteris

2007

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“…The components of the volatile oils were identified by direct comparison of their mass spectral pattern and retention index (RI) with those published in the literature 16) and by our previous work [17][18][19][20] . The quantitative composition of oils was determined by GC (FID), by assuming the total of all the particular oil to be 100%.…”

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confidence: 99%

Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

2009

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The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-bocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.

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“…Total ion chromatogram (TIC) of this oil showed the presence of 82 compounds ( Figure 1). Components of the oil were identified by direct comparison with authentic samples on the basis of retention time and GC/MS, confirmed by analyses of authentic samples from the published in the literature (6) and our previous papers (7)(8)(9)(10)(11). As far as could be ascertained, 62 compounds (97.1% of the total oil) were identified for the first time in this study on the oil from A. triphylla var.…”

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confidence: 99%