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European Food Research and Technology | 1993

Zum Aroma von Speisepilzen

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

Headspace samples, steam distillates and dichloromethane extracts of the most well liked edible mushrooms (Agaricus campestris, Agaricus bisporus, Lepiota procera, Armillaria mellea, Boletus edulis and Cantharellus cibarius) were investigated by means of GC/FID, GC/FTIR/MS and a GC-sniffing technique. The aim of these analyses was the identification of constituents responsible for the typical mushroom odour of each species. To relate GC/Fouriertransform Infrarot-Detektor/MS (GC/FTIR/MS) data with olfactoric ones, the GC-sniffing technique was used. The results, especially of the headspace samples, showed that 1-octen-3-ol, a well-known mushroom aroma compound, is of basic importance for the top note of the investigated mushrooms. More than seventy constituents that additionally have an effect (qualitatively and quantitatively) on the odour impression of these species were identified. Among them especially C8-derivatives contribute in a significant way to the headspace odour of most of the samples. Carbonyls and esters (C4-C14) on the other hand play an important role (e.g. anisaldehyde inAgaricus samples) more in the steam distillate and extract samples.ZusammenfassungKopfraum-Proben, Wasserdampfdestillate und Dichlormethanextrakte der beliebtesten Speisepilze Champignon (Agaricus campestris undAgaricus bisporus), Parasol (Riesenschirmpilz,Lepiota procera), Hallimasch (Armillaria mellea), Steinpilz (Herrenpilz,Boletus edulis) und Pfifferling (Eierschwamm,Cantharellus cibarius) wurden mittels GC/FID, GC/FTIR/MS und GC-Sniffing-Technik untersucht. Ziel dieser Untersuchungen war es, die für den typischen Duft der einzelnen Pilzarten verantwortlichen Inhaltsstoffe zu identifizieren. Um Daten aus GC/FTIR/MS-Messungen mit olfactorischen Daten direkt vergleichen zu können, wurde die GC-Sniffing-Technik verwendet. Die Ergebnisse, besonders solche von Kopfraumproben, zeigten, daß 1-Octen-3-o1, ein bekannter Pilzduftstoff, von grundlegender Bedeutung für die Kopfnote der untersuchten Pilze ist. Mehr als 70 Einzelkomponenten tragen qualitativ und quantitativ zum Gesamtgeruchseindruck der einzelnen Arten bei, wobei besonders C8-Derivate in signifikanter Weise den Duft der meisten Kopfraumproben beeinflussen. Carbonylverbindungen und Ester (C4-C14) dagegen spielen eine wesentliche Rolle (z. B. Anisaldehyd in Champignonproben) vor allem in den Wasserdampfdestillations- und Extraktproben.


Journal of Essential Oil Research | 1994

Headspace Analysis of Vitis vinifera (Vitaceae) Flowers

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

ABSTRACT Three samples (headspace, essential oil and a dichloromethane extract) of Vitis vinifera (Vitaceae) flowers (species “Gruner Veltliner”) were analyzed by GC, GC/FTIR and GC/MS to determine the volatile constituents of this odorous flower from Austrian vineyards. Although more than 30 compounds were identified by these procedures, only the sesquiterpenes valencene, α- and β-farnesene, β-bisabolene, α-humulene, β- and δ-selinene, γ-cadinene and nerolidol as well as 2-tridecanone and benzyl benzoate were considered to be important components of the aroma of the flowers of V. vinifera as determined by a GC-sniffing technique.


European Food Research and Technology | 1994

Aroma von Weißweinblüten: Korrelation sensorischer Daten mit Headspace-Inhaltsstoffen

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

Using headspace-analysis in combination with gaschromatographic-spectroscopic methods (GC-FID and GC-FTIR-MS) as well as with the GC-sniffing-technique it was possible to correlate blossoms of 7 different vine-varieties by means of the composition of odor compounds in their headspace considering only odor-dominant sesquiterpenes and odor-assistant monoterpenes. -All investigated vineblossoms possess a mignonette-like, pleasant, floral, dusty, dry, interesting, green, fresh, intense and sweet odour and with regard to the vine-species they only differ in the intensity of single odournotes, but not in the direction of the total odour. The odour-profiles and the corresponding multivariate data analysis of these profiles showed a significant agreement with those results, which were obtained by correlations of headspace constituents. -The possibility of further connectivities with the corresponding ampelographic aspects of the investigated vine-species is also discussed.ZusammenfassungMittels Headspace-Analyse in Kombination mit gaschromatographisch-spektroskopischen Methoden (GC-FID und GC-FTIR-MS), sowie der GC-Schnüffel-Technik gelang es, Blüten verschiedener Weinsorten (sieben verschiedene Weißweinspecies) anhand der Duftstoff-Zusammensetzung bezüglich duftbestimmender Sesquiterpene und duftabrundender Monoterpene im Headspace zu korrelieren.-Alle untersuchten Weinblüten besitzen einen reseda-artigen, schönen, blumigen, staubigen, trockenen, angenehmen, interessanten, grünen, frischen, intensiven und süßen Duft wobei sich die einzelnen Blüten, je nach Weinsorte, lediglich in der Intensität der Einzeldüfte, nicht aber in der Gesamtduftrichtung unterscheiden. Die erstellten Geruchsprofile und die entsprechenden multivariaten Korrelationen dieser Profile zeigten eine weitgehende Übereinstimmung mit jenen Ergebnissen, die aus den Headspace-Inhaltsstoffkorrelationen der einzelnen Blütensorten erhalten werden konnten. -Die Möglichkeiten weiterer Zusammenhänge mit entsprechenden ampelographischen Aspekten der untersuchten Weinsorten werden diskutiert.


Journal of Essential Oil Research | 1993

Volatile Constituents of the Headspace and Essential Oil of Plectranthus coleoides Marginatus (Labiatae)

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

ABSTRACT The headspace and essential oil of the whole plant of Plectranthus coleoides Marginatus were analyzed by GC/FID, GC/FTIR/MS and GC-sniffing techniques. The headspace was found to be rich in monoterpenes, fenchone (14.2%), bornyl acetate (9.3%), isobornyl acetate (8.2%) and β-caryophyllene (11.3%), while the essential oil comprises of additional odorous N-compounds (especially amines) as well as minor aromatic (methyl benzene derivatives) components. Totally 41 constituents were identified. Also an odor characterization of the headspace sample and the essential oil is given.


European Food Research and Technology | 1995

Aroma of red vine blossoms: correlation of sensoric data with headspace constituents

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

By headspace-analysis in combination with gas Chromatographic-spectroscopic systems (GC-FID and GC-FTIR-MS) as well as by GC-sniffing-technique it was possible to correlate different vine-varieties by means of the composition of their corresponding vine blossoms fragrance compounds. Red vine blossoms possess a similar odor to white vine blossoms [1, 2] with a beautiful floral and fruity-fresh note as well as a mignonette-like, acriddusty and green side-note. The blossoms differ, depending on the vine-variety, only in the intensity of single odor impressions, but not in the direction of the total odor. The analysis of headspace [3, 4] constituents of different samples of blossoms using of GC-FID, GC-FTIR-MS and the combination with the GC-sniffing-technique allows the identification of odor dominating sesquiterpenes and odor assistant monoterpenes. Various correlations (odor profiles, qualitative and quantitative statistics and multivariate data analyses) give additional information for the characterization of investigated red vine species. A clear separation of the red vine species from the white vine species in respect of the multivariate data analysis [5, 6] of the investigations of headspace constituents of single blossoms is also possible.By headspace-analysis in combination with gas Chromatographic-spectroscopic systems (GC-FID and GC-FTIR-MS) as well as by GC-sniffing-technique it was possible to correlate different vine-varieties by means of the composition of their corresponding vine blossoms fragrance compounds. Red vine blossoms possess a similar odor to white vine blossoms [1, 2] with a beautiful floral and fruity-fresh note as well as a mignonette-like, acriddusty and green side-note. The blossoms differ, depending on the vine-variety, only in the intensity of single odor impressions, but not in the direction of the total odor. The analysis of headspace [3, 4] constituents of different samples of blossoms using of GC-FID, GC-FTIR-MS and the combination with the GC-sniffing-technique allows the identification of odor dominating sesquiterpenes and odor assistant monoterpenes. Various correlations (odor profiles, qualitative and quantitative statistics and multivariate data analyses) give additional information for the characterization of investigated red vine species. A clear separation of the red vine species from the white vine species in respect of the multivariate data analysis [5, 6] of the investigations of headspace constituents of single blossoms is also possible.


Journal of Essential Oil Research | 1994

Volatiles of Common Horsechestnut (Aesculus hippocastanum L.) (Hippocastanaceae) Blossoms

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

ABSTRACT The headspace, the essential oil, a pet. ether and a methanolic extract of horsechestnut (Aesculus hippocastanum L.) blossoms were analyzed by GC/FID, GC/FTIR/MS and GC-sniffing technique. The headspace was found to be rich in monoterpenes, such as α-pinene (21.8%), β-pinene (17.2%), camphene (11.3%), limonene (6.1%) and 1,8-cineole (5.8%). The occurrence of decanol (7.2%) and nonanal (4.3%) is also noteworthy. The oil as well as the two extracts showed a similar composition, but the concentration of the main compounds was less than in the headspace sample.


Journal of Essential Oil Research | 1993

Headspace Constituents of Fresh Juglans nigra L. Peels

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

ABSTRACT The headspace of black walnut peels (Juglans nigra L.) was analyzed by means of GC, GC/FTIR/MS and GC-sniffing technique. The headspace was found to be rich in the monoterpenes α-pinene (39.5%), sabinene (34.7%) and β-pinene (6.3%). More than 20 minor constituents, mainly aromatic hydrocarbons, were also identified. An odor characterization of the headspace is also given.


Journal of Essential Oil Research | 1994

Volatiles of Common Horsechestnut (Aesculus hippocastanum L.) (Hippocastanaceae) Peels and Seeds

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

ABSTRACT The headspace, the essential oil and a dichloromethane extract of horsechestnut (Aesculus hippocastanum L.) peels as well as the seed oil were analyzed by GC, GC/FTIR/MS and GC-sniffing techniques. The headspace was found to be rich in 3-hexenol (8.2%), 2-heptanol (5.2%), 2-heptenone (4.7%), benzyl alcohol (4.1%), 2-methylbutanal (3.7%), 2-phenyl ethanol (3.5%), isovaleraldehyde (3.3%) and 2-octanol (3.3%). The oil as well as the extract of the peels showed a similar composition, but differed in the olfactoric impression. The concentrations of the main compounds in both samples were less than in the headspace. The main volatile constituents of the horsechestnut seeds were nonanal (5.3%), 3-hexenol (5.2%), nonanoic acid (4.6%), benzyl alcohol (3.9%) and 2-heptanol (3.2%).


Journal of Essential Oil Research | 1995

Headspace Volatiles of Chenopodiumbotrys (Chenopodiaceae)

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Johannes Walter; Alexej Nikiforov

ABSTRACT The headspace of Chenopodiumbotrys L. (Chenopodiaceae) was analyzed by GC, GC/FTIR/MS and GC-sniffing technique to determine the volatile constituents of this interesting plant. Monoterpenes (camphor, δ-3-carene, fenchone, linalool, menthone, nerol, β-pinene, pulegone, terpineol-4 and thujone) and sesquiterpenes (β-elemene, elemol and β-eudesmol) were found to be responsible for the aromatic, herbaceous, earthy, dull, heavy and pine-like odor of slimy anserine. Further, more than 30 other volatiles were identified; however, these have only additional effects on the basic odor impression of the Chenopodiaceae species.


Fresenius Journal of Analytical Chemistry | 1993

Head-space analysis of aroma constituents of sunflower stems

Gerhard Buchbauer; Leopold Jirovetz; Michael Wasicky; Alexej Nikiforov

SummaryThe volatile constituents of sunflower stems were investigated by GC/FID and GC/FTIR/MS. The components responsible for the odour were identified by combination of the GS-sniffing technique with the analytical data. The following main components were found: alpha-piene (86.2%), beta-pinene (4.1%) and butyl acetate (2.3%).

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