Characterization of odour-active compounds in Timur (Zanthoxylum armatum DC.) fruits from Nepal
| Autor: | Esmeralda Cicchetti, Leslie Duroure, Marion Perez, Clémence Vasseur, Laura Sizaire |
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| Rok vydání: | 2017 |
| Předmět: |
Limonene
biology 010405 organic chemistry 010401 analytical chemistry Extraction (chemistry) General Chemistry biology.organism_classification 01 natural sciences 0104 chemical sciences Heptanal chemistry.chemical_compound Octanal Linalool chemistry Zanthoxylum Myrcene Botany Citronellal Food science Food Science |
| Zdroj: | Flavour and Fragrance Journal. 32:317-329 |
| ISSN: | 0882-5734 |
| Popis: | Essential oils and CO2 extracts of Timur (Zanthoxylum armatum DC syn. Zanthoxylum alatum Hemsl.) from fruits cropped in the Nepalese districts Surkhet, Jajarkot and Salyan from 2012 to 2015 were analysed to explain their typical odour and characterize their volatile profile. Best extraction conditions to ensure the right balance of the terpenic fresh notes compared with the sulphury fruity character were obtained with milled fruits and CO2 extraction. Volatile composition allowed supplying zones discrimination. Among more than 130 volatile constituents, identified by GC–MS and quantified by GC-FID with the use of predicted relative response factors, only 20 were found to have an odour impact by GC-O using a hybrid methodology between detection frequency and time intensity methods. Limonene, α-pinene and myrcene explain the terpenic notes. Linalool, citronellal, 6-methyl heptanal and octanal bring the fatty and aldehydic tone. The spicy facet is linked to (E)-methyl cinnamate and (Z)-ethyl cinnamate. 4-mercapto-4-methylpentan-2-one, 3-mercaptohexanol, 3-mercaptohexyl acetate and 1-p-menthene-8-thiol are the key olfactive constituents contributing to the typical tropical and grapefruit odours. Their presence was confirmed using the stable isotope dilution assay and reported for the first time in Timur. |
| Databáze: | OpenAIRE |
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