bluuebunny/crossref_metadata_2025 huggingface dataset:
Analysis of biologically active amines by CE
Authors: Chiu Tai‐Chia , Lin Yang‐Wei , Huang Yu‐Fen , Chang Huan‐Tsung
Published: November 2006

This paper provides an overview on the current status of the analysis of biogenic amines by CE. The basic CE separation and detection strategies for the analysis of biogenic amines are briefly described. CZE and MEKC that provide highly efficient and reproducible analysis of biogenic amines are particularly surveyed. With respect to the detection of biogenic amines, we focus on LIF, UV‐visible absorption, electrochemiluminescence, and MS. Derivatization strategies, indirect methods, and on‐line concentration techniques such as field‐amplified sample stacking, sweeping, and use of polymer solution are described. To show the practicality of CE, we highlight currently developed techniques for the determinations of biogenic amines in biological samples, including foods, beverages, cerebrospinal fluids, urine, and single cells.
Unusual essential oils with aromatic properties—I. Volatile components of Stevia rebaudiana bertoni
Authors: Martelli A. , Frattini C. , Chialva F.
Published: November 2006

By combination of liquid‐solid chromatography, capillary GLC and mass spectrometry, the essential oil obtained by steam distillation from the dried leaves of Stevia rebaudiana Bertoni (Asteraceae) imported from Brazil, was analyzed. Caryophyllene oxide and spathulenol accounted for about 43% of the oil, which contained more than a hundred compounds, most of which were present only in traces; 54 components were identified.

Also the essential oil obtained by steam distillation from fresh plants of Stevia, cultivated in the Botanical Garden of Turin University, was analyzed.
The leaf oil terpene composition of eastern white pine, Pinus strobus L
Authors: Rudloff Ernst Von
Published: November 2006

Analysis by an on‐line computerized gas‐chromatrographic (g.c.)‐mass spectral method of the steam‐volatile leaf oil of eastern white pine confirmed that α‐ and β‐pinene, and myrcene are the main monoterpenes, with lesser amounts of camphene, car‐3‐ene, β‐phellandrene, limonene, terpinolene, α‐terpineol, and bornyl acetate. In addition, germacrene‐D and caryophyllene were identified as the main sesquiterpenes; lesser amounts of humulene and δ‐cadinene were also found. Small or trace amounts of hexanal, hex‐2‐enal, tricyclene, o‐cymene, α‐phellandrene, α‐terpinene, p‐cymene, γ‐terpinene, α‐fenchol, pinocamphone, terpinen‐4‐ol, a cadinol isomer, manoyl oxide, and a kauranol isomer were identified. Germacrene‐D tended to rearrange to other sesquiterpenes on all but highly deactivated g.c. columns.
Essential oils from fijian Ocimum basilicum L
Authors: Brophy J. J. , Jogia M. K.
Published: November 2006

The composition of the steam‐volatile leaf oils of Fijian Ocimum basilicum L. (sweet basil) has been determined by the use of capillary gas‐liquid chromatography and mass spectrometry. The major components of the oils are methyl cinnamate, linalool, methyleugenol and eugenol.
The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties
Authors: Macleod Glesni , Ames Jennifer M.
Published: November 2006

Aroma volatiles of fresh cooked ground beef subjected to varying degrees of heating were adsorbed on to Tenax TA, and the desorbed aromas analysed sensorially‐and chemically. Cooked meaty character, when present, was being sampled on to the Tenax and desorbed from it under the analytical conditions used. Several of the components identified by combined capillary gas chromatography‐mass spectrometry have not been reported previously from heated beef. Data is presented to support the generalization that the higher the degree of heating, the greater the concentrations of aliphatic aldehydes (especially Strecker aldehydes), benzenoids, aliphatic polysulphides, heterocyclic compounds and lipid‐derived volatiles, whilst smaller contributions to the isolates arise from aliphatic ketones and alcohols (of non‐lipid origin) and aliphatic mono‐sulphur components. By sensory analysis, eight odour qualities were frequently used during gas chromatographic odour port assessment, namely buttery, caramel, burnt, green, fragrant, oily/fatty, nutty and meaty. Components associated with the former seven qualities are aroma modifiers whereas compounds contributing meaty quality are character impact compounds, e.g. 2‐methyl‐3‐(methylthio)furan and 3‐methylcyclopentanone. Additionally, several unsaturated alicyclic ketones were present which resemble the cyclohexenones previously known to be significant in meat aroma.
Gas chromatographic analysis of absolutes and volatile oil isolated from Turkish and foreign jasmine concretes
Authors: Anac Olcay
Published: November 2006

Jasmine absolutes of concrete samples from the Antalya district of Turkey and foreign countries were analysed by capillary gas chromatography; the yields and some physicochemical properties were also measured. According to the data obtained, it seems that the quality of Turkish jasmine concrete and absolute could compete with that of other countries.
Essential oil of Zanthoxylum rhetsa
Authors: Joy M. T. , Verghese J. , Retamar J. A. , Talenti E. C. J. , Catalán C. A. N. , Gros E. G.
Published: November 2006

The volatile oil of Zanthoxylum rhetsa, D.C. has been analysed by a combination of gas chromatography and gas chromatography/mass spectrometry. Thirteen new components were identified. (‐)‐Sabinene comprised ∼50% of the oil.
The volatile leaf oils of the junipers of cuba: Juniperus lucayana britton and Juniperus saxicola Britton and Wilson
Authors: Adams Robert P. , Almirall Antonio Lopez , Hogge Lawrence
Published: November 2006

The junipers of Cuba are Juniperus lucayana and J. Saxicola, the latter being endemic to Pico Turquino in Cuba. In this first report on the oils of the junipers of Cuba, the leaf oils were first extracted and then analysed by GC‐MS. Juniperus lucayana from mainland Cuba and the Isle of Pines had oil yields (oven dry weight basis) of 0.58% (2 h) and 2.33% (24 h), and 0.40%(2 h), and 1.58% (24 h), respectively. The oils are dominated by α‐pinene (25–27%), limonene (23–27%), sabinene (11–12%) with small amounts of sesquiterpenes. The volatile leaf oil of J. saxicola was obtained in yields (oven dry weight basis) of 0.30% (2 h) and 0.72% (24 h). Its oil is dominated by sabinene (25%) and α‐pinene (24%), and is more similar to J. lucayana than other species of the Caribbean. The oil compositions of other junipers of the Caribbean are included to aid in making comparisons.
Direct capture of volatiles emitted by living plants
Authors: Bicchi C. , D'Amato A. , David F. , Sandra P.
Published: November 2006

The direct capture of volatiles emitted by living plants and their analysis by capillary gas chromatography (CGC) is discussed. Preliminary results are presented on the construction of a sampling assembly, on the possibilites of open traps (very thick film FSOT column) to capture the volatiles and on the desorption using a single or a double oven GC instrument.
Monoterpene glycosides, state‐of‐the‐art
Authors: Stahl‐Biskup E.
Published: November 2006

Before 1969, when Francis and Allcock reported the occurrence of geranyl, neryl, and citronellyl β‐D‐glucosides in rose petals, nothing was known about such non‐steam volatile forms of monoterpenoids in plant tissue, although the increase of essential oil content during storage and similar phenomena involved the existence of such compounds. To date, 25 different plants have been investigated, and 22 different monoterpene glycosides, mainly glucosides, have been detected.

Geraniol, nerol, linalol and α‐terpineol represent the monoterpenoid aglycones most often detected, all four being key intermediates in monoterpene biosynthesis. This fact may indicate a close connection between the monoterpene glycosides and the monoterpene biosynthesis.

Banthorpe and co‐workers consider monoterpene glucosides as structural equivalents to the carbonium ions in Ruzicka's hypothetical scheme of monoterpene biosynthesis, while Francis postulates geranyl glucoside to be an intermediate in the step from geranyl pyrophosphate to geraniol.

Other results show the glycosides as a transport form of the free monoterpenes, on the one hand from the site of biosynthesis to the site of accumulation, on the other hand in the service of monoterpene turnover and catabolism. On account of their hydrophilic properties their role as a transport form seems plausible and opens a wide field for future research work.
Analysis of leaf oils from four varieties of sweet orange by combined gas chromatography‐mass spectrometry
Authors: Baaliouamer Aoumeur , Meklati Brahim Y. , Fraisse Daniel , Scharff Claude
Published: November 2006

The leaf oil of four varieties of Algerian sweet orange were examined by GC and GC‐MS. In total, 68 constituents were identified from which 50, 54, 38 and 43 compounds were found to be present in the leaf oils of Washington‐navel, Valencia, Sanguine and Portuguese varieties respectively. Of the 68 constituents, 34 were characterized in sweet orange leaf oil for the first time.
Piperine determination in pepper (Piper nigrum L.) and its oleoresins—a reversed‐phase high‐performance liquid chromatographic method
Authors: Wood A. B. , Barrow Maureen L. , James D. J.
Published: November 2006

A reversed‐phase high‐performance liquid chromatographic (HPLC) method for the selective determination of piperine, in pepper or its oleoresins, is described and evaluated. It employs a fully‐capped, bonded C18 stationary phase (ODS‐2) and an acetonitrile ‐ aqueous acetic acid mobile phase, with ultraviolet (UV) detection. Piperine is extracted from ground pepper by refluxing 3h with ethanol (96% v/v), whilst homogenized oleoresins are simply dissolved in the same solvent. At all stages, light must as far as possible be excluded from the solutions, so as to minimize the photoisomerization of piperine. Quantitation, based on peak areas, is achieved by reference to purified piperine as external standard. Results obtained for a range of samples at four different detection wavelengths showed virtual wavelength‐independence, indicating a good degree of peak purity. All samples were also analysed by the ISO spectrophotometric method (ISO 5564, 1982), which invariably yielded higher results because of the contributions from other pepper alkaloids (e.g. piperyline and piperettine) to the UV absorption. Since some of these other alkaloids are believed to contribute to the pungency of pepper, the HPLC method is proposed as complementary to the spectrophotometric method, rather than as a replacement for it. The HPLC method gave results with relative standard deviations less than ±3% for black or white pepper, and piperine values between 75.8% and 90.9% of those yielded by spectrophotometry. Given suitable standards, its use could perhaps be extended to cover the quantitation of other pepper alkaloids, two of whose peaks were tentatively identified. Limited experiments on the use of a synthetic capsaicinoid as an internal standard for piperine determination gave encouraging results, and suggested that piperine might be determined satisfactorily with this means of standardization used in conjunction with an automatic injection system, provided that light could be adequately excluded from solutions awaiting injection.
Essential oil of Melissa officinalis L. subsp. altissima (Sibthr. et Smith) Arcang
Authors: Dawson Bernard S. W. , Franich Robert A. , Meder Roger
Published: November 2006

The essential oil derived by steam distillation of the leaves of Melissa officinalis L. subsp. altissima (Sibthr. et Smith) Arcang. naturalized in New Zealand has been shown by capillary column GLC combined with mass and Fourier‐transform infrared spectrometry to comprise β‐cubebene (39% of the oil) together with lesser amounts of other sesquiterpenes, including α‐ and β‐copaene, β‐bourbonene, β‐caryophyllene, and germacrene‐B and ‐D. Significant amounts of terpene alcohols were identified in the oil, viz. 4‐terpineol, α‐terpineol, and α‐ and T‐cadinol, and T‐muurolol, together with cis‐hex‐3‐en‐1‐ol. The fragrance of the essential oil is green and woody (pine‐like), with a floral (rosy) top note, probably attributable to the terpenes, terpineols and hexenol. The oil did not contain any geranial, neral, or citronellal typically found in M. officinalis L. subsp. officinalis.
Transformations of the pungent principles in extracts of ginger
Authors: McHale D. , Laurie W. A. , Sheridan J. B.
Published: November 2006

Gingerols, the pungent principles from ginger, are thermally labile. Two degradation pathways have been established: retro‐aldol condensation to zingerone and the appropriate aldehyde, and dehydration to shogaols. Evidence is now presented that suggests that the shogaols are also sensitive to certain processing conditions. A series of gingerols ethylated at the aliphatic hydroxyl group has been detected in commercial extracts of ginger. Ethanol is commonly used to extract the pungent principles from the rhizomes. The addition of ethanol to α‐β‐unsaturated ketones is well known and such a reaction with the shogaols is the likely origin of the O‐ethyl gingerols.
Seasonal studies on indian Citrus jambhiri lush leaf oil—a new chemotype
Authors: Agarwal S. G. , Lai S. , Thappa R. K. , Kapahi B. K. , Sarin Y. K.
Published: November 2006

Leaf oil of Citrus jambhiri distributed in the sub‐Himalayas has been chemically investigated. Oil samples collected under the different phenological conditions during a year revealed a maximum yield of oxygenated terpenes at the early fruiting stage. The study also confirms that chemically this oil is altogether different from the Californian oil. The oil after deterpenation was found to be similar to Petitgrain citron oil.
The herb essential oil of Thymus glandulosus Lag. ex H. del villar
Authors: Adzet T. , Vila R. , Cañigueral S. , Ibàñez C.
Published: November 2006

Air‐dried aerial parts of Thymus glandulosus Lag. ex H. del Villar, an endemic plant of southern Spain and northern Africa, yielded 0.9% (vol/wt) of essential oil. The oil which was investigated for the first time, contained p‐cymene as main component (58%).
Comparative study of the essential oils from hops of various Humulus lupulus L. Cultivars
Authors: Katsiotis S. T. , Langezaal C. R. , Scheffer J. J. C. , Verpoorte R.
Published: November 2006

Cultivars of the hop (Humulus lupulus L.) are of great interest for breweries. The lupulin glands of the hop cones contain a resinous fraction and an essential oil which are responsible for the bitter taste of beer and contribute to the flavour of it, respectively. The essential oils isolated by hydrodistillation from cones of ten hop cultivars were analysed by chromatographic methods. Two oils contained α‐humulene as main component (ca 40%), in seven oils β‐myrcene (42–58%) clearly predominated, and in one oil almost equal amounts of β‐myrcene (25%) and α‐humulene (27%) were present. The percentages of the quantitatively most important components of the oils are presented, while the composition of the oil of the cultivar ‘Hallertau mittelfruh’ is given in more detail.
Essential oil analysis of Nepeta teydea Webb. & Berth
Authors: Velasco‐Negueruela Arturo , Perez‐Alonso Maria Jose , Rodriquez Ana Buades
Published: November 2006

The volatile oil of Nepeta teydea Webb. & Berth., has been analysed by gas chromatography (GC) and infrared spectroscopy (IR). The essential oil derived from the leaves of Nepeta teydea harvested prior to flowering is characterized by a high content of 4aα‐,7α,7aα‐nepetalactone (89.54%) and by a much lower percentage of other components. Whereas oil extracted from the leaves and flowers collected once flowering had commenced contains as main components: β‐pinene (7.87%), 1,8‐cineole + limonene (14.67%), camphor (5.94%), α‐terpineol (12.64%) and smaller amounts of nepatalactone diasteroisomers as well as nepetalic acid and 5,9‐dehydronepetalactone. The tendency of nepetalactone to hydrolyse is also mentioned.
Quantitative determination of alcohols in essential oils
Authors: Konschake E. , Ziegler And E. , Hefendehl F. W.
Published: November 2006

Attempts to determine mixtures of primary, secondary and tertiary alcohols with the currently used chemical methods often lead to wrong results. Using methoxalic anhydride,

Bis(Methoxycarbonylacetic) anhydride.

a new method has been developed to esterify such mixtures quantitatively under relatively mild conditions. The free methoxalic acid formed can be determined quantitatively by alkalimetric titration.
Essential oil of curcuma longa l. leaves
Authors: Oguntimein Babajide O. , Weyerstahl Peter , Marschall‐Weyerstahl Helga
Published: November 2006

The essential oil of the leaves of Curcuma longa L. (Zingiberaceae) was investigated by GC, NMR and MS. Major constituents are α‐phellandrene (47.7%) and terpinolene (28.9%). The oil is composed mainly of monoterpenes.
Composition of the essential oils from leaves of various Humulus lupulus L. cultivars
Authors: Katsiotis S. T. , Langezaal C. R. , Scheffer J. J. C.
Published: November 2006

Cultivars of hop, Humulus lupulus L., are of economic importance for breweries, since hop cones contain a resinous fraction, responsible for the bitter taste of beer, and a volatile fraction, which contributes to its flavour. Till now research on the presence of volatile compounds in the leaves of hop plants has not been reported.

Dried leaves of ten cultivars were submitted to hydrodistillation, using the apparatus described in the European Pharmacopoeia. A trap of pentane was necessary to detect and to take up the oils, because hop leaves contain volatile compounds to a much lesser extent than hop cones (<0.05%).

The oils were analysed by GC and GC–MS. Of the many components detected 36 were identified, among which were eleven alkanes. In all oil samples sesquiterpene hydrocarbons clearly predominated; α‐humulene (3‐23%) and β‐caryophyllene (5‐29%) were the main components. β‐Myrcene, one of the main components of the essential oils from the cones of the same cultivars, was found in the leaf oils in a concentration of 1% or less.
Review headspace‐gas chromatographic analysis of medicinal and aromatic plants and flowers
Authors: Bicchi Carlo , Joulain Daniel
Published: November 2006

This article reviews papers published during the period 1982‐88 on the headspace of medicinal and aromatic plants and flowers. Articles reported in Chemical Abstracts, the bibliography section of the Journal of Chromatography and Analytical Abstracts are discussed. Considering the large number of publications on this topic which have appeared in the literature over this period, we apologize in advance for any articles which may have been overlooked. Flower headspace analysis is treated as an especially dedicated subject, considering the peculiarity and specificity of this topic.
A new look at the spectroscopic properties of dihydrocarveol stereoisomers
Authors: Decouzon M. , Géribaldi S. , Rouillard M. , Sturla J.‐M.
Published: November 2006

The principal spectroscopic properties of the four dihydrocarveol diastereoisomers are reinvestigated. The interpretation of their 1H‐NMR spectra allows unambiguous differentiation of the diastereoisomers and the determination of their conformations. ‘Negative ion chemical ionization‐Collision‐induced dissociation’ experiments have been performed on the quasimolecular ions [M ‐ H]− using a FT‐ICR spectrometer. The daughter ion spectra of the alkoxide negative ions [M ‐ H]− of the four isomers show substantial differences which can be used for a diastereoisomeric differentiation and the confirmation of the conformations. The gas phase FT‐IR spectra are recorded. The MS and IR results can be used for essential oil analysis using GC–MS and/or GC‐FTIR techniques.
‘Mapo’ tangelo essential oil
Authors: Dugo Giacomo , Cotroneo Antonella , Verzera Antonella , Dugo Giovanni , Licandro Gianvincenzo
Published: November 2006

The volatile fraction of ‘Mapo’ tangelo essential oil was studied using chromatography on a neutral alumina column and gas chromatography with a SE 52 capillary column. Its composition has been compared with that of the essential oils of mandarin and grapefruit.

The olfactory characteristics and the composition of the essential oil are in relation to the origin of tangelo which was obtained in Sicily by crossbreeding mandarin with grapefruit.
Structure‐odour correlation, part XI1: Studies on the patchouli character of camphor derivatives
Authors: Weyerstahl Peter , Gansau Christian , Claußen Tilo
Published: November 2006

From camphor (1) the ketones 2–7 were prepared by α‐alkylation, and the tertiary alcohols 9–17 by Grignard reaction. The disubstituted (iso)borneols 21–26 could be obtained by Grignard reaction of 2–4 with MtMgI or allyl magnesium halide. Reaction of 2–4 with EtMgl afforded the secondary alcohols 18–20 by reduction. Olfactive evaluation showed that the α‐monoalkylated camphors 2–7 as well as the 2‐alkylisoborneols 9a–13a remained more or less within the camphor‐eucalyptus odour profile. However, 14a–16a and the disubstituted (iso)borneols 22–25 possess a strong patchouli scent. The structure of a sterically hindered, rigid tertiary alcohol with 13 to 15 C‐atoms should be responsible for this phenomenon.
Light‐induced transformation of asarone
Authors: Lander V. , Schreier P.
Published: November 2006

The stability of α‐ (1) and β‐asarone (2) in ethanolic solutions (30 %; 100 %; pH 7; pH3) was studied under daylight conditions over a period of six months. After rapid initial light‐induced isomerization of 1 to 2, a number of (i) oxidation products, i.e. 2,4,5‐trimethoxybenzaldehyde (4); l‐(2,4,5‐trimethoxyphenyl) propan‐2‐one (5); 2,4,5‐trimethoxypropiophenone (6); and (ii) addition products, i.e. l‐ethoxy‐l‐(2,4,5‐trimethoxyphenyl) propane (3); (1R, 2R; 1S, 2S)‐l‐ethoxy‐l‐(2,4,5‐trimethoxyphenyl) propan‐2‐ol (7A); (1R, 2S; 1S, 2R)‐l‐ethoxy‐l‐(2,4,5‐trimethoxy‐phenyl propan‐2‐ol (7B); (1R, 2R; 1S, 2S)‐l‐(2,4,5‐trimethoxyphenyl) propan‐1, 2‐diol (8A); (1R, 2S; 1S 2R)‐1‐(2,4,5‐trimethoxyphenyl) propan‐1,2‐diol (8B); as well as (iii) the dimers l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3‐(2,4,5‐trimethoxyphenyl)‐lE‐pentene (9) and l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3‐ethyl‐lα, 2β, 3α (H)‐4,6,7‐trimethoxyindane (13) were detected after extractive sample preparation. In addition, three dimers, l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3(2,4,5‐trimethoxyphenyl)‐penta‐1E, 4‐diene (10); 1 ‐(2′,4′,5′‐trimethoxyphenyl)‐2‐(2,4,5‐trimethoxyphenyl)‐3,4‐dimethylcyclobutane (11) and l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐rnethyl‐3‐(2,4,5‐trimethoxyphenyl) prop‐l‐en‐3‐one (12) were tentatively identified. Identifications were carried out by capillary gas chromatography (HRGC) and on‐line HRGC techniques, i.e. HRGC‐mass spectrometry (HRGC‐MS) and HRGC‐Fourier transform infrared spectroscopy (HRGC‐FTIR) as well as 1H‐NMR spectroscopy.
Ziziphora tenuior L., a new source of pulegone
Authors: Sezik E. , Tümen G. , Başer K. H. C.
Published: November 2006

The volatile constituents of Ziziphora tenuior L. (Lamiaceae), from two different regions of Turkey, were studied for the first time. Twenty‐six compounds, out of the 33 detected were identified by means of capillary GC and GC—MS. The identified components represent about 99.4% and 98.8% of the samples. The major constituent found was pulegone (87.1 % and 86.3 % of the samples).
Estimation of the 1,8‐cineole yield of Eucalyptus camaldulensis Dehnh. Leaves by multiple internal reflectance infrared spectroscopy
Authors: Gibson Ann , Doran J. C. , Bogsanyi D.
Published: November 2006

Peaks characteristic of 1,8‐cineole consistently appeared in spectra obtained by multiple internal reflectance spectroscopy (MIR) from the surfaces of 1,8‐cineole‐rich Eucalyptus camaldulensis Dehnh. leaves. The absorbances derived from the peaks at wave numbers of 1050 and 1078 cm−1 were well correlated (r2 = 0.87 and 0.91 respectively) with the 1,8‐cineole yield of leaves from trees in the field known to have high, medium and low yields of this compound. Absorbances at these wave numbers were not recorded in spectra from a contrasting cineole‐poor chemotype of high sesquiterpene content. The wave pattern of this chemotype was readily distinguishable from the pattern of the regular, 1,8‐cineole‐rich phenotype. Multiple internal reflectance spectroscopy may be useful for field‐testing eucalypts for their potential 1,8‐cineole production.
Chemical composition of essential oil of Calendula officinalis L. (pot marigold)
Authors: Chalchat J. C. , Garry R. Ph. , Michet A.
Published: November 2006

The essential oil of Calendula officinalis L. was obtained in low yield (0.3 %) by steam distillation with cohobation from flowers and whole plants. Sixty‐six components were identified by GC‐MS, mainly sesquiterpene alcohols: α‐cadinol was the main constituent (about 25%). The essential oil from the whole plant differed from that of the flowers by the presence of monoterpene hydrocarbons in addition to the alcohols.
Volatile components of ginger flowers (Hedychium coronarium koenig)
Authors: Omata Akihiko , Yomogida Katsuyuki , Teshima Yo , Nakamura Shoji , Hashimoto Seiji , Arai Toshiyuki , Furukawa Kiyoshi
Published: November 2006

Volatile components of the ginger flower (Hedychium coronarium Koenig) were concentrated by solvent extraction and further simultaneous distillation and extraction (SDE). The essential oil was fractionated by column chromatography and analysed with GC and GC‐MS, and 131 compounds were identified. The ginger flower has a diffusive, sweet, spicy and floral scent and linalol, methyl jasmonate, eugenols, cis‐jasmone, β‐ionone and lactones were found to make a major contribution to the odour of this flower.
Volatile constituents of Psidium Guajava l. (guava) fruits
Authors: Ekundayo O. , Ajani F. , Seppänen‐Laakso T. , Laakso I.
Published: November 2006

The chemical composition of the volatile oil of guava fruits from trees grown in Nigeria was investigated by gas chromatography (GC) and gas chromatography‐mass spectrometry (GC‐MS). A total of 25 compounds accounting for 80% of the oil were identified. Free fatty acids (mainly lauric and myristic acids) were the most abundant group of constituents (34 %). Large amounts of β‐caryophyllene and oxygen‐containing sesquiterpenes (25 %) were also typical for Nigerian guava. Caryophylladienols are reported as guava volatiles for the first time.
Composition of the essential oil of Schinus latifolius engl.
Authors: Barroso José G. , Pedro Luis G. , Pais M. Salomé S. , Scheffer Johannes J. C.
Published: November 2006

The essential oil isolated by hydrodistillation from leaves of Schinus latifolius Engl. was analysed by GC and GC‐ MS. Forty‐eight components of the oil were identified with certainty; they represented 96% of the oil which contained mainly monoterpenes; β‐pinene (35%), sabinene (24%) and α‐pinene (21%) being the major constituents. Sesquiterpenes, which were all found in a concentration lower than 1%, constituted 6.5% of the oil; the oxygen‐containing components of these, all alcohols, amounted to 4.8%. Phytochemical studies on the oil have not been reported previously.
Volatile flavour components from ripening and mature garlic bulbs
Authors: Mazza Giacomo , Ciaravolo Stefano , Chiricosta Giuseppina , Celli Silvia
Published: November 2006

The volatile components of crushed fresh garlic (Allium sativum L.) of Mediterranean origin were analysed and identified by both capillary gas chromatography (GC) and combined gas chromatography‐mass spectrometry (GC‐MS). 53 volatile compounds were detected and 22 of them were identified in methanolic and water extracts.

Three new sulphur compounds, methyl‐(Z)‐prop‐1‐enyl disulphide (8), allyl (Z)‐prop‐l‐enyl disulphide (19) and allyl (E)‐prop‐1‐enyl disulphide (22), were tentatively identified for the first time as components of garlic.

Differences between fresh garlic bulblets in an early stage of development and fully mature garlic bulbs were pointed out.

The main sulphur compounds in both methanolic and water extracts were diallyl disulphide (21), 3‐vinyl‐4H‐1,2‐dithiin (31), 2‐vinyl‐4H‐1,3‐dithiin (38), allyl (E)‐prop‐1‐enyl disulphide (22), allyl methyl disulphide (10), allyl methyl trisulphide (25) and diallyl trisulphide (36).

The methanolic extract, in comparison with the water extract, shows higher amounts of two important compounds, 3‐vinyl‐4H‐1,2‐dithiin (31), and 2‐vinyl‐4H‐1,3‐dithiin (38), which exhibit antithrombotic activity.
On the extraction of salvia sclarea L
Authors: Balinova‐Tsvetkova A. , Tsankova P.
Published: November 2006

The influence of the stage of inflorescence development, the duration and number of extractions and the temperature of the process were established for the extraction of fresh plants of clary sage (Salvia sclarea L.). Petroleum ether was used as a solvent. It was found out that the inflorescence development influenced the content of the extractable substances more than the quantity of the main component–sclareol–in this concrete. The basic amount of concrete was obtained during the first extraction. The clary sage had to be extracted not more than two or three times, because undesirable changes occurred in the composition thereafter–the quantity of sclareol and linalyl acetate decreased and the paraffins in the concrete increased for each further extraction. The temperature of the process and the duration of the extraction were not decisive factors for the yield of the concrete.
Identification of C13‐norisoprenoid flavour precursors in starfruit (Averrhoa carambola L.)
Authors: Herderich Markus , Neubert Charlotte , Winterhalter Peter , Schreier Peter , Skouroumounis George K.
Published: November 2006

HRGC and HRGC‐MS identifications of glycosidically bound constituents from starfruit (Averrhoa carambola L.) were achieved in extracts isolated by Amberlite XAD‐2 adsorption followed by methanol elution. The majority of aglycones released by almond β‐glucosidase hydrolysis were carotenoid degradation products, including megastigma‐6,7‐diene‐3,5,9‐triol, an important precursor of the potent aroma compound β‐damascenone. Additional aglycones comprised the following ionone derivatives: 4‐hydroxy‐β‐ionol, 3‐hydroxy‐β‐ionol, 4‐oxo‐β‐ionol, 3‐hydroxy‐β‐ionone, 3‐oxo‐α‐ionol, 3‐oxo‐retro‐α‐ionol (2 isomers), 3‐oxo‐4,5‐dihydro‐α‐ionol, 3‐oxo‐7,8‐dihydro‐α‐ionol (‘Blumenol C’), 3‐hydroxy‐β‐damascone, 3,5‐dihydroxy‐megastigma‐6,7‐diene‐9‐one (‘grasshopper ketone’), 3‐hydroxy‐5,6‐epoxy‐β‐ionone, 3‐hydroxy‐5,6‐epoxy‐β‐ionol, 3,4‐dihydro‐3‐hydroxyactinidol, vomifoliol (‘Blumenol A’), 4,5‐dihydrovomifoliol, and 7,8‐dihydrovomifoliol (‘Blumenol B’). Several of these new starfruit constituents are easily degraded upon heat‐treatment at natural pH condition of the fruit pulp, thus rationalizing the formation of a number of C13‐aroma compounds, which have recently been reported as starfruit volatiles.
Changes in the concentrations of potent crust odourants during storage of white bread
Authors: Schieberle P. , Grosch W.
Published: November 2006

The headspace volatiles of the crust from both freshly baked and stored (96 h) white bread were evaluated by aroma extract dilution analyses (AEDA). In the fresh crust, 3‐methylbutanal (malty), 2‐acetyl‐1‐pyrroline (roast) and butane‐2,3‐dione (buttery) appeared with the highest FD‐factors, followed by 2‐methylpropanal, oct‐1‐en‐3‐one, 2‐ethyl‐3,5‐dimethylpyrazine and (E)‐non‐2‐enal with lower FD‐factors. During storage a stale off‐odour was formed in the crust. This was reflected by the AEDA: the FD‐factors of 3‐methylbutanal, 2‐acetyl‐1‐pyrroline, butane‐2,3‐dione, pentane‐2,3‐dione and methional were significantly lowered in the crust of the stored white bread, while the FD‐factors of oct‐1‐en‐3‐one, 2‐ethyl‐3,5‐dimethylpyrazine and (E)‐non‐2‐enal remained unchanged. Quantitative measurements of five odourants by stable isotope dilution assays established that the stale off‐odour formed during storage of white bread was caused by the rapid loss of key odourants of the fresh bread, e.g. 2‐acetyl‐1‐pyrroline and 3‐methylbutanal, and the retention of those formed by lipid peroxidation, e.g. (E)‐non‐2‐enal.
Chiral GC analysis of (S)(+)‐ and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena , Weinstein Vera , Ikan Raphael
Published: November 2006

(S)(+)‐Carvone with high enantiomeric purity was detected in the seed and herb oils of caraway and dill. High enantiometic purity of (R)(‐)‐carvone was detected in the oils of spearmint from various sources. Direct enantiomer separation of carvone from essential oils and synthetic samples was performed using Lipodex E as a chiral y‐ cyclodextrin stationary phase.
New Nor‐sesquiterpenoids with 10‐epi‐eudesmane skeleton from agarwood (Aquilaria agallocha Roxb.)
Authors: Näf Regula , Velluz Alain , Busset Natacha , Gaudin Jean‐Marc
Published: November 2006

Six new nor‐sesquiterpenoids with the 10‐epi‐eudesmane skeleton were isolated from agarwood oil (Aquilaria agallocha Roxb.): (2R,4aS)‐2‐(4a‐methyl‐1,2,3,4,4a,5,6,7‐octahydro‐2‐naphthyl)‐propan‐2‐ol (5a), (S)‐4a‐methyl‐2‐(1‐methylethyl)‐3,4,4a,5,6,7‐hexahydronaphthalene (6), (S)‐4a‐methyl‐2‐(1‐methylethylidene)‐1,2,3,4,4a,5,6,7‐octa‐hydronaphthalene (7), (2R,4aS)‐4a‐methyl‐2‐(1‐methylethenyl)‐1,2,3,4,4a,5,6,7‐octahydronaphthalene (8), (1R,6S, 9R)‐6,10,10‐trimethyl‐11‐oxatricyclo[7.2.1.01.6]dodecane (9) and (1R,2R,6S,9R)‐6,10,10‐trimethyl‐11‐oxatricyclo [7.2.1.01.6]dodecan‐2‐ol (10).
Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile
Authors: Brevard Hugues , Brambilla Marillisa , Chaintreau Alain , Marion Jean‐Paul , Diserens Henri
Published: November 2006

As a result of a positive response to a dithiocarbamate test, the sulphur content of caper volatiles has been investigated by GC‐MS. In addition to sulphides, isothiocyanates and other flavour molecules, elemental sulphur (S8) was identified for the first time in a non‐processed food. This paper presents the primary description of the aromatic bud which is widely consumed in Mediterranean countries. The organoleptic profiles of uncommon thiocyanates, nitriles and of the elemental sulphur are presented.
The composition of Manila elemi oil
Authors: Villanueva Merle A. , Torres Rosalinda C. , Başer Kemal Hüsnü Can , Özek Temel , Kürkçüoǧlu Mine
Published: November 2006

Manila elemi oil, hydrodistilled from Manila elemi gum was analysed by GC and GC–MS. Thirty‐nine compounds constituting together 99.2% of the oil were identified, limonene being the most abundant (56%). The occurrence of α‐phellandrene‐Δ5,6‐dimer and its implication is discussed.
The essential oil of Artemisia sieberi Bess.
Authors: Weyerstahl Peter , Schneider Sabina , Marschall Helga , Rustaiyan Abdolhossein
Published: November 2006

The essential oil of the aerial parts of Artemisia sieberi Bess, has been investigated by a combination of chromatographic and spectroscopic methods. This oil possesses a fresh herbaceous, camphoraceous, earthy odour with a fruity and dried plum‐like background. The main constituents of the essential oil are camphor (44%), 1,8‐cineole (19%), camphene (5%), terpinen‐4‐ol (2.5%), α‐terpineol (2%). The major component of the sesquiterpenes (altogether only 4.5% of the oil) is dehydro‐1,8‐sesquicineole.
The essential oils of the indigenous Myrtaceae of Lord Howe Island
Authors: Brophy Joseph J. , Goldsack Robert J. , Goldsack Gael
Published: November 2006

The essential oils of the five indigenous myrtaceous species of Lord Howe Island have been examined.Leptospermum polygalifoliumSalisb. subsp.howense J. Thompson produced an oil in 0.9–1% yield in which the major compounds were the α‐, β‐ and γ‐eudesmols. These three compounds accounted for over 75% of the oil.Melaleuca howeanaCheel yielded an oil in approximately 0.1% yield in which the major compounds were 1,8‐cineole (5–40%) and globulol (8–18%).Cleistocalyx fullageri(F. Muell.) Merr. & Perry gave an oil, in approximately 0.1% yield, in which the major compound was α‐pinene.Metrosideros sclerocarpaDawson ex P. S. Green produced an oil in at most 0.05% yield in which the major compound wasallo‐aromadendrene (75%), whileMetrosideros nervulosaC. Moore & F. Muell. gave an oil in approximately 0.01% yield in which the major compounds were sesquiterpene alcohols together withn‐hexadecanol.
The essential oil of Rhus coriaria L. fruits
Authors: Brunke E.‐J. , Hammerschmidt F.‐J. , Schmaus G. , Akgül A.
Published: November 2006

The steam volatile constituents of the oriental spice sumac, the dry fruits of Rhus coriaria L., were analysed by GC and GC–MS. During comparative studies with plant material from six Turkish provinces, more than 120 substances could be identified. Main constituents are terpene hydrocarbons (i.e. α‐pinene, β‐caryophyllene and cembrene), oxygenated terpenes (i.e. α‐terpineol, carvacrol and β‐caryophyllene alcohol) as well as farnesyl acetone, hexahydrofarnesylacetone and aliphatic aldehydes. In addition, the fatty acids of the seed fat have been analysed as their methyl esters.
Volatile components of Telosma cordata Merrill flowers
Authors: Aral Toshlyuki , Hashimoto Seiji , Furukawa Kiyoshi
Published: November 2006

The essential oil of Telosma cordata Merrill flowers growing in Hawaii was prepared by simultaneous distillation and extraction (SDE) and analysed by gas chromatography and gas chromatography–mass spectrometry. A total of 43 compounds were identified. Geraniol, β‐ionone, dihydro‐β‐ionone, dihydro‐β‐ionol, and cis‐ and trans‐theaspirane were found to make a major contribution to the characteristic scent of this flower.
Function of essential oil‐secreting glandular hairs in aromatic plans of Lamiacea—a review
Authors: Werker Ella
Published: November 2006

Glandular hairs are spread over the aerial vegetative and reproductive organs of the Lamiaceae. They produce essential oils which apparently protect against herbivores and pathogens. From a functional viewpoint, owing to the mode and timing of secretion, the glandular hairs may be classified into two types: (a) short‐term glandular hairs, which start and end secretion rapidly, and which serve for the protection of young organs; and (b) long‐term glandular hairs, in which secretory materials accumulate gradually under an elevated cuticle, and which serve for the protection of mature organs. In the flower, protection against herbivores and attraction of pollinators are both apparently achieved by glandular hairs situated on various floral parts.
Reaction of monoterpenoids with hydrogen sulphide to form thiols and epi‐sulphides of potential organoleptic significance
Authors: Janes J. F. , Marr I. M. , Unwin N. , Banthorpe D. V. , Yusuf A.
Published: November 2006

Reactions of limonene, α‐pinene, α‐ and γ‐terpinene, terpinolene, car‐3‐ene and pulegone with hydrogen sulphide in the presence of aluminium trichloride or tribromide at c. 0°C yielded mixtures of thiols and sometimes additionally bridged epi‐sulphides of the monoterpenoids in yields up to 20%. Reaction of limonene with elemental sulphur, in contrast, produced only the bridged compounds together with complex polysulphides.

In total, nineteen sulphur‐containing terpenoids were characterized, of which eight were new compounds. Four‐, five‐ and six‐membered rings containing sulphur were present in the epi‐products, the most favoured ring‐size being five. The main product from reaction of limonene or α‐pinene with hydrogen sulphide–aluminium trihalide was p‐menth‐1‐en‐8‐thiol which is responsible for the characteristic flavour of grapefruit. The main product from pulegone was 8‐mercapto‐truns‐p‐menth‐3‐one an important component of Buchu leaf oil. A major, unexpected product from the reaction of car‐3‐ene was cis‐1,3,3,6‐tetramethyl‐2‐thia‐bicyclo[2.2.1]heptane, in which ring contraction had occurred to yield the iridoid monoterpenoid skeleton.
Structure–odour correlation. Part XVIII.1 Partial structures of patchoulol with bicyclo[2.2.2]octane skeleton
Authors: Weyerstahl Peter , Gansau Christian , Marschall Helga
Published: November 2006

The bicyclo[2.2.2]octan‐2‐ones 10–12 were prepared starting from the cyclohexa‐1,3‐dienes 1–3 via Diels–Alder reaction with α‐chloroacrylonitrile (→ 4–6), subsequent saponification (→ 7–9) and hydrogenation. α‐Alkylation of 10–12 gave the ketones 13–20. The secondary alcohols 21, 24, 26–28 were obtained by LiAlH4 reduction of the corresponding ketones, the tertiary alcohols 22, 23, 25, 29–39 by usual Grignard reaction. Olfactory evaluation showed that both the ketones and alcohols at C‐1 and C‐4 either unsubstituted (13, 14, 21–23) or dimethylated (15, 16, 25) possess a dominating camphor odour. The 1‐methyl‐4‐isopropyl substituted derivatives 17–20 and 26–39 smell more or less woody with some other notes. However, substitution at C‐3 of the ketones or at C‐2 and C‐3 of the alcohols in such a manner that the osmophor is strongly but not completely shielded leads in various cases to the typical patchouli scent, best shown by the alcohols 24, 34, 22, 23, 28, 37 and the ketones 18, 17, 20.
Investigation of “mustard oil” glucosinolates in cell cultures of three species of cruciferae
Authors: Belkhiri A. , Lockwood G. B.
Published: November 2006

The occurrence of series of indole glucosinolates in callus cultures of Brassica napus var. napobrassica L. and B. oleracea var. botrotys L. was demonstrated by GC of trimethylsilyl derivatives. Neither callus nor suspension cultures of Hirschfeldia incana L. accumulated any of the glucosinolates present in the mature plant; however, feeding of 2‐propenyl glucosinolate to suspensions of the latter was shown to lead to production of the isothiocyanate.
Isolation of peppermint oil using supercritical co2 extraction
Authors: Reverchon E. , Ambruosi A. , Senatore F.
Published: November 2006

Peppermint leaf oil was isolated by a supercritical fluid extraction (SFE) using CO2 in which the extraction was followed by a two‐stage fractional separation. Chemical analysis revealed that oils extracted under different SFE conditions possessed a widely different percentage composition. The percentage of co‐extracted cuticular waxes varied too. Oil obtained by hydrodistillation was also compared with the extracted oils. Although practically the same compounds were present in the hydrodistilled oil, its composition was similar to SFE oil extracted under non‐optimized conditions. Qualitative aroma tests showed that the oil obtained at optimum SFE conditions (p = 90 bar, T = 50°C) had a fragrance that better resembled that of the peppermint leaves used for the extraction of the oils.
Composition of the essential oil of santolina neapolitana jordan et fourr
Authors: Senatore Felice , Feo Vincenzo De
Published: November 2006

The essential oil of Santolina neapolitana Jordan et Fourr. (Asteraceae) was obtained by hydrodistillation from aerial parts of the plant, in a 0.30% (v/w) yield related to the dry weight. Forty‐one compounds were identified by GC‐MS; α‐pinene (15.5%), γ‐muurolene (31.9%) and borneol (9.4%) were the main components. Although practically the same compounds were found in the essential oils of other Santolina species, a different percentage composition was observed for S. neapolitana essential oil.
Enantiomeric distribution of piperitone in essential oils of some mentha spp., calamintha incána (sm.) heldr. and artemisia judaica L
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena
Published: November 2006

The enantiomeric composition and relative quantity of piperitone in laboratory‐made essential oils and in essential oils and samples of piperitone from commercial sources were determined. High enantiomeric purities of (4R)(‐)‐piperitone were detected in Mentha longifolia (L.) Huds. (Negev type) oil. The (4S)(+)‐enantiomer was detected in peppermint oils and in M. longifolia L. Huds. (Yizre'el Valley) oil in a high enantiomeric ratio. The presence of (4R)(‐)‐piperitone in the oils of some Mentha species is contrary to the postulation that only the (4S)‐enatiomer occurs naturally in the Mentha genus.
Automated hplc—hrgc: A powerful method for essential oil analysis. part II. Determination of the enantiomeric distribution of linalol in sweet orange, bitter orange and mandarin essential oils
Authors: Dugo Giovanni , Verzera Antonella , Cotroneo Antonella , Stagno d'Alcontres Ildefonsa , Mondello Luigi , Bartle Keith D.
Published: November 2006

Enantiomeric ratios of linalol in Italian sweet orange oils, Italian and foreign bitter orange oils, Uruguayan mandarin oils and mixtures of sweet and bitter orange oils are reported. A fully automatic on‐line HPLC–HRGC system which allows the detection of the enantiomeric ratio without interference was used.

The results are useful to distinguish bitter orange from sweet orange oils and European (Spain and Italy) from Brazilian and Ivory Coast bitter orange oils; moreover these results give information about the cultivars of mandarin and sweet orange oils from which they have been extracted.
Volatile components of the fruits of bambangan (mangifera panjang kostermans) and binjai (mangifera caesia jack)
Authors: Wong K. C. , Siew S. S.
Published: November 2006

The volatile constituents of the fruits of bambangan (Mangifera panjang Kostermans) and binjai (Mangifera caesia Jack) were isolated by vacuum distillation with subsequent extraction of the distillates with dichloromethane. The concentrated extracts were analysed by capillary GC and GC–MS. Fifty components were identified in bambangan fruit volatiles and sixty‐three in binjai. Among bambangan fruit volatiles, monoterpene hydrocarbons (91.3%) and esters (7.6%) predominated, with α‐pinene (67.2%) and α‐phellandrene (11.0%) constituting the two most abundant components. Terpenoids were absent in binjai fruit volatiles which contained esters (71.3%) and alcohols (23.2%) as the two major chemical classes and ethyl 3‐methylbutanoate (40.0%) as the most abundant constituent.
Kinetics of solvent extraction of essential oil from rosemary leaves
Authors: Spiro Michael , Chen Sau Soon
Published: November 2006

The rates and extents of extraction into hexane, ethanol and two mixtures of hexane + ethanol (10.1 mol% hexane and 89.7 mol% hexane) of six essential oil constituents of the leaves of rosemary (Rosmarinus officinalis L.) have been measured. The data were fitted to a first order kinetic equation to yield rate constants (k) for the extraction of α‐pinene, camphene, α‐pinene, limonene, 1,8‐cineole and camphor. The values of k increased between threefold and fiftyfold in the mixed solvents compared to values obtained in the pure solvents. Experiments carried out over the temperature range 25–45°C yielded activation energies of over 100 kJ mol−1 for every constituent, showing that the extraction of rosemary oil was a hindered process. Scanning electron micrographs showed that the kinetics and mechanism of the extractions are related to structural changes in the oil‐containing glands. The partition constants of most of the components were found to be 0.7 for hexane extraction.
Chiral GC analysis of (1R)(+)‐pulegone with high enantiomeric purity in essential oils of some lamiaceae aromatic plants
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena
Published: November 2006

(1R)(+)‐Pulegone with high enantiomeric purity (95–100%) was detected in the essential oils from fresh leaves of Mentha piperita L., M. longifolia (L.) Huds., M. pulegium L., M. sylvestris L., Calamintha incána (Sm.) Heldr. and Micromeria fruticosa. L. High enantiomeric purities were found in samples of commercial (+)‐ and (—)‐pulegone. Direct enantiomeric separation was performed using a Cyclodex B chiral capillary column.