Effect of organic agriculture practices on the volatile aroma components of some essential oil plants growing in Egypt II: sweet Marjoram (Origanum marjorana L.) essential oil

2003 ◽  
Vol 18 (4) ◽  
pp. 345-351 ◽  
Author(s):  
Amr E. Edris ◽  
Ahmad Shalaby ◽  
Hoda M. Fadel
Keyword(s):  
Essential Oil ◽  
Organic Agriculture ◽  
Volatile Aroma ◽  
Aroma Components

Comparison of Volatile Aroma Components in Darjeeling Black Teas from Different Harvesting Times

2018 ◽  
Vol 24 (2) ◽  
pp. 56-61
Author(s):  
Sung-Hee Choi ◽  
◽  
Tae-Uk Kim ◽  
Keyword(s):  
Volatile Aroma ◽  
Aroma Components

Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom (Agaricus bisporus) and cooked dried mushroom

1983 ◽  
Vol 22 (3) ◽  
pp. 705-709 ◽  
Author(s):  
Alexander J. MacLeod ◽  
Shnehlata D. Panchasara
Keyword(s):  
Agaricus Bisporus ◽  
Edible Mushroom ◽  
Volatile Aroma ◽  
Aroma Components

scholarly journals Overexpression of a Rosa rugosa Thunb. NUDX gene enhances biosynthesis of scent volatiles in petunia

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11098
Author(s):  
Lixia Sheng ◽  
Shu Zang ◽  
Jianwen Wang ◽  
Tiantian Wei ◽  
Yong Xu ◽  
...  
Keyword(s):  
Gene Expression ◽  
Essential Oil ◽  
Gene Expression Pattern ◽  
Mass Spectrometry Analysis ◽  
High Yield ◽  
Rosa Rugosa ◽  
Spectrometry Analysis ◽  
Component Content ◽  
China Rose ◽  
Aroma Components

Rosa rugosa is an important natural perfume plant in China. Rose essential oil is known as ‘liquid gold’ and has high economic and health values. Monoterpenes are the main fragrant components of R. rugosa flower and essential oil. In this study, a member of the hydrolase gene family RrNUDX1 was cloned from Chinese traditional R. rugosa ‘Tang Hong’. Combined analysis of RrNUDX1 gene expression and the aroma components in different development stages and different parts of flower organ, we found that the main aroma component content was consistent with the gene expression pattern. The RrNUDX1 overexpressed Petunia hybrida was acquired via Agrobacterium-mediated genetic transformation systems. The blades of the transgenic petunias became wider and its growth vigor became strong with stronger fragrance. Gas chromatography with mass spectrometry analysis showed that the contents of the main aroma components of the transgenic petunias including methyl benzoate significantly increased. These findings indicate that the RrNUDX1 gene plays a role in enhancing the fragrance of petunia flowers, and they could lay an important foundation for the homeotic transformation of RrNUDX1 in R. rugosa for cultivating new R. rugosa varieties of high-yield and -quality essential oil.

Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread

2018 ◽  
Vol 96 (1) ◽  
pp. 69-78 ◽  
Author(s):  
Fan-kui Zeng ◽  
Hong Liu ◽  
Hui Yu ◽  
Jin-chun Cheng ◽  
Guo-qiang Gao ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Volatile Aroma ◽  
Aroma Components

scholarly journals Aroma Compounds of Mountain Tea (Sideritis scardica and S. raeseri) from Western Balkan

2014 ◽  
Vol 9 (9) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Bujar Qazimi ◽  
Gjoshe Stefkov ◽  
Marija Karapandzova ◽  
Ivana Cvetkovikj ◽  
Svetlana Kulevanova
Keyword(s):  
Gas Chromatography ◽  
Plant Material ◽  
Aroma Compounds ◽  
Qualitative Composition ◽  
Aerial Parts ◽  
Fresh Plant ◽  
Fresh Plant Material ◽  
Chemical Profiles ◽  
Volatile Aroma ◽  
Aroma Components

The composition of the volatile aroma components was defined in the dried and fresh aerial parts of Sideritis scardica Griseb. from R. Macedonia and S. raeseri Boiss. & Heldr. from R. Macedonia, Albania and Greece. Analysis was made by gas chromatography (GC/FID/MS) equipped with a headspace (HS) sampler. Thirty-two components (15 monoterpenes representing 33.2–62.8% and 17 sesquiterpenes representing 25.2–51.2% of the entire volatiles) were identified as aroma components of dried plant material of S. scardica. Thirty components {14 monoterpenes (19.3–74.2%), 2 alcohols (6.2–38.4%) and 14 sesquiterpenes (18.2–33.5%)} were identified as aroma components in the fresh aerial parts of S. scardica. The predominant components were trans-caryophyllene, β-pinene, α-pinene and 1-octen-3-ol, which were found only in the fresh samples. In the aerial parts of S. raeseri, 43 components were identified in the dried samples {22 monoterpenes (65.7–94.3%) and 21 sesquiterpenes (5.4–27.8%)} and 29 components {15 monoterpenes (77.3–90.7%) and 14 sesquiterpenes (6.3–18.2%)} in the respective fresh samples. Prevailing components in all tested samples of S. raeseri were β-pinene, α-pinene, α-copaene, sabinene and limonene. Only minor differences were revealed in the qualitative composition of the aroma volatiles between the dried and fresh plant material of both species. Furthermore there was almost no difference in the chemical profiles of the aroma compounds between S. scardica and S. raeseri, except for 1-octen-3-ol, which was present only in fresh S. scardica.

Recovery of volatile aroma components from orange juice by pervaporation

2007 ◽  
Vol 303 (1-2) ◽  
pp. 154-161 ◽  
Author(s):  
Abdolreza Aroujalian ◽  
Ahmadreza Raisi
Keyword(s):  
Orange Juice ◽  
Volatile Aroma ◽  
Aroma Components
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