Plant Biochemistry and Biotechnology of Flavor Compounds and Essential Oils

The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.

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Antimicrobial activity of essential oils from Pimenta pseudocaryophyllus and Tynanthus micranthus

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132010000600013 ◽

2010 ◽

Vol 53 (6) ◽

pp. 1363-1369 ◽

Cited By ~ 14

Author(s):

Dayana Lacerda Custódio ◽

Rafaela Pinheiro Burgo ◽

Bárbara Moriel ◽

Aneli de Melo Barbosa ◽

Maria Ines Rezende ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Antifungal Activity ◽

Essential Oil ◽

Antimicrobial Agent ◽

Essential Oils ◽

Filamentous Fungi ◽

Flavor Compounds ◽

Cladosporium Herbarum ◽

Bioactive Component

The present study describes the chemical composition and antimicrobial activity of essential oils obtained by hydrodistillation from the leaves of Pimenta pseudocaryophyllus (1.0% w/w) and Tynanthus micranthus (1.1% w/w). GC and GC/MS analysis demonstrated that eugenol was the only component in the T. micranthus essential oil (99.9%) and the major component in the P. pseudocaryophyllus essential oil (92.59%), which also presented methyleugenol, terpinen-4-ol, o-cymene and (E)-caryophyllene, among others. Both the oils presented antimicrobial activity against bacteria, yeast and filamentous fungi tested.The Bioautography test revealed that eugenol was the bioactive component in both the oils against Cladosporium herbarum. This is the first report about the T. micranthus essential oil, and the antifungal activity of P. pseudocaryophyllus. The results confirmed the potential of eugenol-rich essential oils not only as a source of flavor compounds, but also of use as antimicrobial agent in agriculture and in pharmaceutical and food products.

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Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge

Chemistry ◽

10.3390/chemistry3040103 ◽

2021 ◽

Vol 3 (4) ◽

pp. 1437-1463

Author(s):

Nacera Riad ◽

Mohamed Reda Zahi ◽

Naima Bouzidi ◽

Yasmina Daghbouche ◽

Ouassila Touafek ◽

...

Keyword(s):

Fatty Acids ◽

Essential Oils ◽

Small Molecules ◽

Chemical Compounds ◽

Sea Breeze ◽

Flavor Compounds ◽

Synthetic Compound ◽

The Third ◽

Halogenated Phenols ◽

Polyunsaturated Aldehydes

The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.

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