Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

• Published in: Journal of agricultural and food chemistry 2000-07, Vol.48 (7), p.2877-2881
• Main Authors: Kim, Tae Hwan, Thuy, Nguyen Thi, Shin, Joong Han, Baek, Hyung Hee, Lee, Hyong Joo
• Format: Article
• Language: English
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Lamiaceae - chemistry; Odorants - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf000219x

Volatile flavor compounds of miniature beefsteakplant (Mosla dianthera Maxim.) from Vietnam were analyzed through gas chromatography−mass spectrometry−olfactometry (GC-MS-O). Sixty-two compounds were identified by GC-MS. Of these, (±)-carvone and (±)-limonene were the most abundant, followed by (Z)-limonene oxide, β-caryophyllene, and α-humulene. Twenty aroma-active compounds were detected by aroma extract dilution analysis conducted on two GC columns of different polarities (DB-5MS and DB-Wax). The most intense aroma-active compounds were linalool (floral/sweet/lemon), (−)-carvone (spearminty), and 1-octen-3-one (mushroom/earthy). Other predominant aroma-active compounds included (Z)-3-hexenol (grassy/leafy/metallic), (Z)-limonene oxide (lemon/floral), myrcene (plastic/sweet), (+)-limonene (orange/lemon), α-thujene (soy sauce/grassy), and (Z)-dihydrocarvone (spearminty/pepperminty). On the basis of the aroma characteristics and intensity, it was concluded that (−)-carvone was responsible for the characteristic aroma of miniature beefsteakplant. Keywords: Miniature beefsteakplant; Mosla dianthera Maxim.; volatile flavor compounds; aroma extract dilution analysis; (−)-carvone