Aroma-Active Compounds of Korean Mugwort (Artemisia princeps orientalis)
Aroma-Active Compounds of Korean Mugwort (Artemisia princeps orientalis)
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DOI：
10.1007/s13765-014-4082-4
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发表时间：
2014-06-01
影响因子：
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通讯作者：
Lee, Hyong Joo
中科院分区：
文献类型：
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作者：
Choi, Ji Young;Cho, In Hee;Lee, Hyong Joo
这项研究表明，单萜和倍半萜烃，及其含氧衍生物的主要挥发性化合物在韩国艾蒿提取同时蒸汽蒸馏和溶剂萃取和顶空固相微萃取。特别是β-卡隆烯是最主要的化合物。此外，发现被描述为薄荷味和薄荷味的1，8-桉树脑是韩国艾蒿的最有效的芳香活性化合物，其次是（Z）-3-己烯醛（被描述为绿色和苹果样香调）、γ-萜品烯（被描述为草香香调）和（E，Z）-2，6-壬二烯醛（被描述为黄瓜样和绿色香调）。此外，2-甲基丙酸乙酯、3-甲基丁酸甲酯和2-甲基丁酸乙酯可以贡献于朝鲜艾蒿的甜味和水果味，具有其特有的气味特性。
This study revealed that monoterpene and sesquiterpene hydrocarbons, and their oxygenated derivatives were the major volatile compounds in Korean mugwort extracted by both simultaneous steam distillation and solvent extraction and headspace solid-phase microextraction. In particular, beta-caryophyllene was the most predominant compound. Furthermore, 1,8-cineol, described as camphoraceous and minty notes, was found to be the most potent aroma-active compound of Korean mugwort, followed by (Z)-3-hexenal (described as green and apple-like notes), gamma-terpinene (described as grassy note), and (E,Z)-2,6-nonadienal (described as cucumber-like and green notes). Moreover, ethyl 2-methylpropanoate, methyl 3-methylbutanoate, and ethyl 2-methylbutanoate could contribute to sweet and fruity notes of Korean mugwort with their characteristic odor properties.