bluuebunny/crossref_metadata_2025_split huggingface dataset:
An additional constituent occurring in the oil from a patchouli cultivar
Authors: Hasegawa Yoshihiro , Tajima Katsuhiko , Toi Nao , Sugimura Yukio 
Published: November 2006

AbstractGermacrene‐B was identified as a major component of the oil obtained from cultivar II of patchouli (Pogostemon cablin Benth.). Compared with the standard patchouli oil, from cultivar I, the oil has a distinct aroma owing to the occurrence of germacrene‐B. The chemogenetic relationship between these cultivars is discussed.
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3‐hydroxy aliphatic esters
Authors: Allegrone Gianna , Barbeni Massimo 
Published: November 2006

AbstractThe volatile components of caja fruit (Spondias lutea L.) were characterized using two different methods of isolation: (a) steam distillation followed by extraction with dichloromethane; (b) direct extraction of caja pulp with diethyl ether. Fractionation of the flavour concentrates on silica gel was accomplished. The extracts were analysed by dual capillary gas chromatography and combined capillary GC‐MS. About 100 flavour compounds were identified for the first time as Spondias lutea volatiles. Among them butanoic acid, ethyl 3‐hydroxyhexanoate, butanol, ethyl 3‐hydroxybutanoate, butyl butanoate and butyl 3‐hydroxybutanoate were the most abundant constituents. The chiral distribution of the main 3‐hydroxy aliphatic esters was evaluated by derivatization with (S)‐tetrahydro‐5‐oxo‐2‐furancarbonyl chloride (TOF). GC separation on an achiral DB‐1 column afforded good resolution of the diastereoisomers and indicated an enantiomeric excess of the (R)‐isomers.
Stereospecific synthesis of trans‐β‐terpineol
Authors: Gurudutt K. N. , Rao Sanjay , Srinivas P. 
Published: November 2006

Abstractβ‐Terpineol, a minor constituent of commercial terpineol as well as of some essential oils, is a mixture of cis and trans isomers, separation of which by physical methods is laborious while chemical methods involve a number of steps. A direct, simple synthesis of trans‐β‐terpineol from ( + )‐limonene via its trans‐ 1,2‐oxide is described.
Aromatic plants of tropical central Africa. Part X Chemical composition of the essential oils of Ageratum houstonianum Mill. and Ageratum conyzoides L. from Cameroon
Authors: Menut C. , Lamaty G. , Zollo P. H. Amvam , Kuiate J. R. , Bessière J. M. 
Published: November 2006

AbstractThe essential oils isolated from the leaves of Ageratum houstonianum Mill, and Ageratum conyzoides L. by hydrodistillation were analysed by GLC and GC‐MS. The essential oil of A. houstonianum contained 7‐methoxy‐2,2‐dimethylchromene (precocene I) and ageratochromene (precocene II) in almost similar amounts (32% and 24% respectively) whereas that of A. conyzoides was rich in precocene I (81%) and poor in precocene II (0.2%). Our findings are compared with those of the literature.
Volatile components of Malaysian Annona fruits
Authors: Wong K. C. , Khoo K. H. 
Published: November 2006

AbstractThe volatile composition of the fruits of three Annona species from Malaysia was investigated by capillary GC and GC‐MS following isolation by simultaneous steam distillation‐extraction. A total of fifty‐one components were identified in the soursop volatiles, including eleven which have been previously reported in this fruit. Thirty‐four volatile components were identified in the sweetsop and fifty‐two in the bullock's heart. Most aroma components in the soursop were esters (57.2%), while terpenoid constituents predominated in the sweetsop and bullock's heart (88.5% and 98.3% respectively).
The composition of the essential oil from Aristolochia asclepiadifolia Brandg. root
Authors: Sagrero‐Nieves Lorenzo , Waller George R. , Sgaramella Richard P. 
Published: November 2006

AbstractThe volatile constituents of the root of Aristolochia asclepiadifolia Brandg. has been investigated by gas chromatography‐mass spectrometry, by which many compounds were identified during a four‐year period. Linalol and its oxides, borneol and its oxides, guaiol and isomers were the major compounds found, accompanied by α‐bisabolol, ledol, terpineol, limonene and its oxides with vanillin being a minor but important component. The freshly prepared essential oil has a characteristic pleasant aroma, and smells like many absolutes.
A novel sesquiterpene, 1,2‐epoxyfurano‐10(15)‐germacren‐6‐one, from the resin of Commiphora holtziana Engl.
Authors: Cavanagh Iain S. , Cole Michael D. , Cavanagh Iain S. , Gibbons Simon , Gray Alexander I. , Provan Gordon J. , Waterman Peter G. 
Published: November 2006

AbstractThree known and one novel furanogermacrenes have been isolated from the resinous exudate of Commiphora holtziana Engl. The structures of the known compounds were determined by comparison of 1H‐ and 13C‐NMR spectra with those already published. The structure of the novel compound was determined as 1,2‐epoxyfurano‐10(15)‐germacren‐6‐one (IV), using spectroscopic techniques. Some previous 13C‐NMR assignments for the known compounds were corrected or clarified.
Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil
Authors: Chalier P. , Crouzet J. 
Published: November 2006

AbstractGerminating spores of Penicillium roqueforti produced numerous volatile components when cultivated in a synthetic medium, containing sucrose, different nitrogen sources and soya bean oil. When using urea as a nitrogen source, compounds identified included C11 to C17 methyl ketones, compounds with a mushroom aroma such as oct‐1‐en‐3‐ol and saturated and unsaturated aldehydes related to long‐chain fatty acids released by the action of endogenous lipases. In addition terpenic and sesquiterpenic compounds such as p‐cymene, limonene, β‐elemene, α‐cedrene, ledene and 20 non‐identified compounds were found. The production of sesquiterpenic compounds increased from 3.0 to 7.5 mg/l when proline was used as the nitrogen source. When asparagine was used qualitative modifications in terpenic compounds production was observed and included β‐myrcene, neryl acetate and p‐menthen‐2‐one isomers.The formation of these compounds and the kinetic data relating to the sesquiterpenic compounds shows that bioconversion reactions occur simultaneously with the biosynthesis reactions.
Composition of essential oil of Plectranthus tenuiflorus (Vatke) Agnew
Authors: Mwangl J. W. , Lwande W. , Hassanali A. 
Published: November 2006

AbstractThe essential oil isolated by hydrodistillation from leaves of Plectranthus tenuiflorus (Vatke) Agnew was analyser by GC and GC–MS. A total of 17 compounds accounting for 72.3% of the oil were identified. Carvacrol (14.3%) α‐terpinene (10.2%) and p‐cymene (10.9%) were the major constituents. The oil had low quantities of oxygenates terpenes.
Food flavourings with natural and nature‐identical products: Acceptability and nutritional significance
Authors: Crovetti R. , Porrini M. , Simonetti P. , Testolin G. 
Published: November 2006

AbstractFood acceptability is determined by a variety of physiological, psychological, social and cultural factors; among these palatability, considered as an association of olfactory, gustatory and mechanical stimuli, plays a critical role in food choice. Furthermore palatability potentiates hunger in their common effect of eliciting eating. It has been demonstrated that the addition of non‐nutritive flavours to nutritionally controlled diets increases food preference and, generally, that the orosensory characteristics of food per secan stimulate food intake, at least in the short term. Flavouring, for its influence on food choice, seems to affect also some physiological processes. An appetizing meal, for example, can stimulate acid secretion during sham‐feeding to a greater degree than routine institutional food, while the action of the taste of food on gastric emptying appears very mild, even if not well documented.It has been demonstrated that after ingestion of an unpalatable meal insulin response was significantly reduced in comparison with a palatable meal; this phenomenon may be related to differences in the early, pre‐absorptive or cephalic insulin response. Similarly meals differing in palatability result in different degrees of induction of the metabolic process involved in facultative thermogenesis.Flavouring of food to improve palatability should be studied in order to facilitate the control of food intake; this should be useful in the treatment of obesity by providing low‐energy foods that taste like conventional ones, and in the attempt to develop better‐tasting foods to stimulate eating in population groups at risk of undernutrition (elderly people, children, etc.).
Characterization of several aromatic plants grown in northern Italy
Authors: Piccaglia R. , Marotti M. 
Published: November 2006

AbstractThe introduction of extensive cultivations of seven aromatic plants, Lavandula angustifolia P. Miller × L. latifolia (L. fill.) Medikus (lavandin), Satureja montana L. (winter savory), Thymus vulgaris L. (thyme), Salvia officinalis L. (sage), Mentha piperita L. (peppermint), Foeniculum vulgare Mill, (fennel) and Chamomilla recutita (L.) Raush (chamomile), was evaluated on the basis of their essential oil yield and composition. Quali‐quantitative analyses were performed by GC‐MS. Different climatic conditions showed considerable effects on oil composition of winter savory and thyme, whereas mineral fertilizations did not have important influences on sage and peppermint oils. The oils from three lavandin and fennel varieties and from seven chamomile types were characterized and their qualitative parameters compared.
Volatile components of the fruits of bachang (Mangifera foetida Lour.) and kuini (Mangifera odorata Griff.)
Authors: Wong K. C. , Ong C. H. 
Published: November 2006

AbstractThe volatile components of the fruits of bachang and kuini were analysed by capillary GC and GC–MS following isolation by simultaneous steam distillation‐extraction. Eighty‐four components were identified in the bachang fruit volatiles and seventy‐three in the kuini. Among the bachang fruit volatiles, esters (55.7%) and oxgenated monoterpenes (20.3%) were dominant, with ethyl butanoate (33.4%) the most abundant. Oxygenated monoterpenes (45.4%) and esters (33.0%) constituted the main classes of kuini fruit volatiles, and α‐terpineol (31.9%) was the major component. The volatile composition of these fruits differs significantly from results reported for the fruits of some of the commercially important mango cultivars.
Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
Authors: Guth H. , Grosch W. 
Published: November 2006

AbstractAroma extract dilution analysis (AEDA) of the volatile fractions of green and black tea samples revealed 28 odourants of which 27 were identified. As the odour quality and the chromatographic properties of most of the odourants occurring in the air above the tea powders agreed with those which were identified by the preceding AEDA, these compounds were detectable by gas chromatography–olfactometry (GC–O) in static headspace samples. (Z)‐Hex‐3‐enal, linalol, (Z)‐octa‐1,5‐dien‐3‐one, oct‐1‐en‐3‐one, (Z)‐hept‐4‐enal, butane‐2,3‐dione, 2‐methylpropanal, 3‐methylbutanal, 3‐methylnonane‐2,4‐dione, (E)‐non‐2‐enal, octanal, (E,Z)‐nona‐2,6‐dienal and hexanal were found in the headspace volume of 40 ml which was drawn at 40°C from both kinds of tea. (E, E)‐Nona‐2,4‐dienal and α‐pinene were detected as additional odourants of black tea. The most potent odourants occurring in the air above the tea powders were evaluated by the analysis of decreasing headspace volumes, e.g. (Z)‐hex‐3‐enal was the sole odourant in 2 ml of the headspace of green tea and linalol in 0.5 ml of that of black tea. This procedure indicated that the difference in the odours of green and black tea was mainly due to a higher concentration of (Z)‐hex‐3‐enal, (Z)‐octa‐1,5‐dien‐3‐one and butane‐2,3‐dione and the much lower concentration of linalol in the air above the former.
Analysis of the seasoning‐like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)
Authors: Blank Imre , Schieberle Peter 
Published: November 2006

AbstractThe acidic fraction of a commercial lovage extract (Levisticum officinaleKoch.) revealed the characteristic seasoning‐like principle of the herb. The volatile components were analysed by gas chromatography olfactometry. Aroma extract dilution analysis resulted in six odorants having high sensory relevance. They were identified as 3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone (sotolon), (E)‐β‐damascenone, 2‐ethyl‐4‐hydroxy‐5‐methyl‐3‐(2H)‐furanone, 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, 3‐methylbutanoic acid, and acetic acid. These odorants have not yet been reported in the literature as components of lovage. Sotolon was the key aroma compound of the acidic fraction of lovage extract due to its characteristic seasoning‐like flavour and high flavour dilution factor. The concentration of sotolon was determined by a stable isotope dilution assay.
Volatile flavour components of Sicilian Origanum onites L.
Authors: Ruberto Giuseppe , Biondi Daniela , Meli Rosa , Piattelli Mario 
Published: November 2006

AbstractThe volatile components obtained by hydrodistillation of Origanum onites L. (Lamiaceae) were analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). A total of 65 compounds were detected, 49 of them (representing c. 98% of the total oil) were fully identified. The main components were carvacrol (61.7%), γ‐terpinene (6.2%) and β‐bisabolene (5.7%). Identification of compounds was based on retention times, MS data, and comparison with authentic samples.
Volatile constituents from the peelings of lulo (Solanum vestissimum D.) fruit
Authors: Suárez M. , Duque C. , Bicchi C. , Wintoch H. , Full G. , Schreier P. 
Published: November 2006

AbstractThe volatile constituents of the lulo fruit (Solanum vestissimum D.) peelings were obtained by liquid–liquid extraction using pentane–dichloromethane mixture (2:1, v/v). In total, 61 components were identified by HRGC and HRGC–MS analysis. Among them, methyl 3‐hydroxyhexanoate, γ‐hexalactone, benzyl alcohol, hexadecanoic acid, (Z)‐hex‐2‐enyl acetate, (E)‐hex‐2‐en‐1‐ol, (Z)‐hex‐3‐en‐1‐ol, (Z)‐isoeugenol, vanillin and 3‐hydroxy‐7‐8‐didehydro‐β‐ionone were found to be the major constituents. Chirospecific MDGC analysis revealed the presence of racemic mixtures each of methyl 3‐hydroxybutanoate, methyl 3‐acetoxybutanoate, and linalol. For ethyl 3‐hydroxybutanoate, methyl 3‐hydroxyhexanoate, and γ‐hexalactone enantiomeric distributions of 28:72%, 16:86%, and 10:90%, each of (S):(R), respectively, were determined.
Determination of the enantiomeric composition of (1R) (+)‐and (1S) (−)‐camphor in essential oils of some Lamiaceae and compositae herbs
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena 
Published: November 2006

AbstractThe enantiomeric differentiation of camphor isolated from natural essential oils and samples from commercial sources was determined using a fused‐silica Lipodex E capillary column. Enantiomerically pure (S)(−)‐camphor was detected in Chrysanthemum parthenium (L.) Bernh. oil. The (S)(−)‐enantiomer, with high enantiomeric purity was detected in two types of Salvia offtcinalis L., and (R)(+)‐camphor with high enantiomeric purity was detected in two other types of S. officinalis and in S. glutinosa L.
Analysis of constituents of Iris rhizomes. Part II. Simultaneous SFE of irones and iridals from Iris pallida L. rhizomes
Authors: Bicchi Carlo , Rubiolo Patrizia , Rovida Costanza 
Published: November 2006

AbstractIridals constitute a class of triterpenoids characteristic of the Iris genera which have been demonstrated to be the precursors of irones, a class of terpenoids widely and successfully used in the perfume industry, owing to their attractive smell of violets.Off‐line SFE–CGC and SFE–HPLC were applied to the simultaneous extraction of irones and iridals from Iris pallida L. rhizomes. SFE was carried out by using MeOH/CO2 as extraction medium, at 60°C and 218 bar. The results are compared to the classical methods of obtaining both the absolute by hydrodistillation, for irones, and the extract by solvent extraction, for iridals. Off‐line SFE–CGC and SFE–HPLC require smaller sample amounts and provide quicker sample production and handling, and higher iridal but lower irone recoveries.
New compounds identified in agarwood (Aquilaria agallocha Roxb.)
Authors: Nät Regula , Velluz Alain , Thommen Walter , Brauchli Robert , Sigwart Christine , Gaudin Jean‐Marc 
Published: November 2006

AbstractFour new compounds have been isolated from agarwood oil (Aquilaria agallocha Roxb.) and their structures confirmed by synthesis: (1R,2R,6S,9R)‐6,10,10‐trimethyl‐ll‐oxatricyclo[7.2.1.01,6]dodecane‐2‐spiro‐2′‐oxirane (1) (epoxy‐β‐agarofuran), (1S,2S,6S,9R)‐6,10,10‐trimethyl‐11‐oxatricyclo[7.2.1.01,6]dodecane‐2‐carbaldehyde (2), (E)‐8,10‐undecadien‐2‐one (3) and 2,t‐3‐dimethyl‐r‐2‐(3‐methyl‐2‐butenyl)‐l‐cyclohexanone (4, absolute configuration unknown). Several of their diastereoisomers, such as (1R,2S,6S,9R)‐6,10,10‐trimethyl‐11‐oxatricyclo [7.2.1.01,6]dodecane‐2‐spiro‐2′‐oxirane (5), (1S,2R,6S,9R)‐6,10,10‐trimethyl‐11‐oxatricyclo[7.2.1.01,6] dodecane‐2‐carbaldehyde (6), (Z)‐8,10‐undecadien‐2‐one (7) and racemic 2,c‐3‐dimethyl‐r‐2‐(3‐methyl‐2‐butenyl)‐1‐cyclohexanone (8, racemate) were also synthesized and fully characterized. The 13C NMR data of agarospirol (9), published earlier,1are corrected. The assignments are supported by 1D‐INADEQUATE experiments.
Volatile constituents of salak (Salacca edulis Reinw.) fruit
Authors: Wong K. C. , Tie D. Y. 
Published: November 2006

AbstractThe volatile constituents of the salak fruit were analysed by capillary GC, GC–MS and 1H NMR following isolation by simultaneous steam distillation–extraction. Forty‐six compounds were identified, among which methyl esters of branched‐chain alkenoic and β‐hydroxy acids predominated and terpenoids were completely absent. The most abundant components were methyl 3‐hydroxy‐3‐methylpentanoate (25.0%) and methyl (E)‐3‐methylpent‐2‐enoate (23.4%).
Antimicrobial activity and chemical composition of essential oils from sicilian aromatic plants
Authors: Biondi Daniela , Cianci Paola , Geraci Corrada , Ruberto Giuseppe , Piattelli Mario 
Published: November 2006

AbstractThe essential oils from four Lamiaceae (Labiatae), Origanum onites L., Thymus capitatus Hoffmanns, et Link, commercial oregano and sage, and a Lauracea, Laurus nobilis L., have been characterized and tested against eight bacteria (Bacillus subtilis, Escherichia coli, Hafnia alvei, Micrococcus luteus, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Steptococcus faecalis), and five fungi (Aspergillus niger, A. terreus, two strains of Candida albicans, Fusarium sp.). The highest and broadest activity, both antibacterial and antifungal, was shown by the oils of O. onites, T. capitatus and commercial oregano, in that order, while oils from commercial sage and L. nobilis were almost inactive. Bactericidal and bacteriostatic properties of the five essential oils are also discussed.
The essential oils of choricarpia leptopetala (f. muell.) domin and c. subargentea (c.t. white) l.a.s. johnson (myrtaceae)
Authors: Brophy Joseph J. , Goldsack Robert J. , Forster Paul I. 
Published: November 2006

AbstractThe leaf essential oils of the two species of Choricarpia were examined. Choricarpia subargentea (C.T. White) L.A.S. Johnson produced an oil in which the major components were α‐pinene (30‐76%), limonene (2‐55%) and 1,8‐cineole (2‐20%). The oil also contained the aromatic ketone jensenone (2,4,6‐trihydroxy‐3,5‐diformyl‐isopentyrophenone) in amounts of up to 5%. Choricarpia leptopetala (F. Muell.) Domin produced an oil which also contained α‐pinene, as principal component. There were varying (though less than 20%) amounts of limonene, p‐cymene and 1,8‐cineole present. Small amounts (less than 3%) of methyl eugenol, methyl isoeugenol and elemicin were also detected in the oil. Jensenone was not present in this oil.
Steam volatile constituents of the aerial parts of paederia foetida L
Authors: Wong K. C. , Tan G. L. 
Published: November 2006

AbstractThe volatile oils isolated by steam distillation from the leaves, stems and flowers of Paederia foetida L. were analysed by capillary GC and GC‐MS. Oxygen‐containing monoterpenes constituted the main chemical class in the three oils, which all contained linalol as the major component. However, some significant differences in the oil composition were observed. The dominant aroma components are believed to be sulphur‐containing compounds most of which were found in the leaf oil, the most abundant constituent within this chemical class being dimethyl disulphide.
Analysis and biological activity of the essential oil of rosmarinus officinalis l. from egypt
Authors: Soliman F. M. , El‐Kashoury E. A. , Fathy M. M. , Gonaid M. H. 
Published: November 2006

AbstractA comparative study of the essential oils prepared from the fresh leaves of plants collected from St Catherine, Sinai (sample I), and from Giza (sample II) was carried out. The yields were 0.14 and 0.40% respectively.Analysis of the oils by gas chromatography‐mass spectroscopy (GC‐MS) led to the identification of 43 components in sample I. These components represented 82% of the total composition of the oil. Verbenone (12.3%), camphor (11.3%), bornyl acetate (7.6%) and limonene (7.1%) were the major constituents. Thirty‐seven components, which represented about 86% of the total composition of the oil, were identified in sample II. Camphor (14.9%), α‐pinene (9.3%), and 1,8‐cineole (9.0%) were the main constituents.Sample II showed a good antimicrobial activity against Candida albicans, Cryptococcus neoformans and Mycobacterium intracellularae.Preliminary screening against the earthworms Allolobophora caliginosa showed that both oils have a marked vermicidal activity.
The essential oil of eucalyptus globulus labill. from Portugal
Authors: Silvestre Armando J. D. , Cavaleiro José A. S. , Delmond Bernard , Filliatre Claude , Bourgeois Guy 
Published: November 2006

AbstractStudies on the chemical composition of the essential oil from leaves of selected Eucalyptus globulus Labill. ssp. globulus trees have been undertaken. The hydrodistilled samples were analysed by GLC and GC‐MS. Fifty‐three oil components have been identified; 1,8‐cineole, α‐pinene, limonene, aromadendrene, δ‐cadinene, and globulol were the most abundant compounds, representing 93% of the total oil.
Composition of the leaf essential oil of ocimum keniense ayobangira
Authors: Mwangi J. W. , Lwande W. , Hassanali A. 
Published: November 2006

AbstractThe essential oil (average yield 4%) isolated by hydrodistillation from semi‐dried leaves of Ocimum keniense Ayobangira was analysed by GC and GC‐MS. A total of 22 compounds accounting for 86.8% were identified. 1,8‐Cineole (38%) and methyl chavicol (24%) were the major constituents. Other significant constituents were chavicol and sesquiterpene hydrocarbons.