trans-4,5-epoxyhept-trans-2-enal the major volatile compound formed by the copper and α-tocopherol induced oxidation of butterfat

Scent is one of the most important economic traits in Freesia hybrida. “Shiny Gold”, a popular cultivar in South Korea, is widely cultivated for its scent. The relative scent intensity of “Shiny Gold” was approximately 16% higher in full-bloomed flower when compared to the yellow bud stage, while tissue-specifically, tepals showed higher intensity in electronic-nose (e-nose) analysis. E-nose analysis also showed that the scent intensity of “Shiny Gold” was higher and lower than “10C3-424” and “10C3-894”, respectively, and was similar to “Yvonne”. These results correlated to those of the olfactory tests. In total, 19 volatile compounds, including linalool, β-ocimene, D-limonene, trans-β-ionone were detected in gas chromatography–mass spectrometry analysis. Among these, linalool was the major volatile compound, accounting for 38.7% in “Shiny Gold”. Linalool synthase and TPS gene expression corresponded to the scent intensity of the four cultivars, with the lowest expression in the “10C3-424”. TPS 2, TPS 3, TPS 5, TPS 6 and TPS 8 were highly expressed in both bud and flower in “Shiny Gold”, while the expression of TPS 4 was lower, relative to other TPS genes in both the flowering stages. These results may aid in enhancing scent composition in Freesia cultivars using marker-assisted selection.

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Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

BioResources ◽

10.15376/biores.15.2.4373-4387 ◽

2020 ◽

Vol 15 (2) ◽

pp. 4373-4387

Author(s):

Minjay Chung ◽

Sensung Cheng ◽

Chunya Lin ◽

Shangtzen Chang

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Phyllostachys Pubescens ◽

Dendrocalamus Latiflorus ◽

Different Temperatures ◽

Diterpene Compound ◽

Major Volatile Compound

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

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