New pyridine derivatives and basic components in spearmint oil (Mentha gentilis f. cardiaca) and peppermint oil (Mentha piperita)

• Published in: Journal of agricultural and food chemistry 1992-09, Vol.40 (9), p.1647-1655
• Main Authors: Ishihara, Masakazu, Tsuneya, Tomoyuki, Shiga, Minoru, Kawashima, Shigeyasu, Yamagishi, Keiichi, Yoshida, Fumio, Sato, Hiroshi, Uneyama, Kenji
• Format: Article
• Language: English
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Mentha piperita
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00021a034

The basic fraction of spearmint Midwest Scotch oil (spearmint MWS, Mentha gentilis f. cardiaca) was analyzed by fused silica capillary gas chromatography and mass spectrometric techniques. A total of 38 nitrogen-containing components including 11 new pyridine derivatives, 2-isopropyl-4-methylpyridine, 4-isopropenyl-2-methylpyridine, 2-ethyl-4-isopropenylpyridine, 2-acetyl-4-isopropylpyridine, 2,4-diisopropenylpyridine, 2-acetyl-4-isopropenylpyridine, 4-acetyl-2-isopropenylpyridine, 5-[(Z)-1-buten-1yl]-2-propylpyridine, 5-(E)-1-buten-1yl]-2-propylpyridine, 3-[(Z)-1-buten-1-yl]-4-propylpyridine, and 3-[(E)-1-buten-1-yl]-4-propylpyridine, were identified by comparison of their spectroscopic data with those of synthetic samples. Among them, 2-acetyl-4-isopropenylpyridine is a major component and has a powerful grassy-sweet and minty odor. The typical basic components in spearmint oil were compared with those of peppermint oil. Odor profiles of 15 pyridine derivatives were also described.