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The volatile constituents of extracts of cooked spinach leaves ( Spinacia oleracea L.)
Author(s) -
Näf Regula,
Velluz Alain
Publication year - 2000
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/1099-1026(200009/10)15:5<329::aid-ffj920>3.0.co;2-o
Subject(s) - spinacia , spinach , chemistry , hexanal , food science , botany , chromatography , biochemistry , biology , chloroplast , gene
The volatile constituents of spinach leaves ( Spinacia oleracea L.) have been investigated by analysing two different extracts. The first extract was isolated after a short cooking time, and exhibited interesting green notes reminiscent of slightly cooked vegetables, tobacco, violet leaves and oolong tea. The second extract was collected after a longer cooking time, exhibiting meaty, smoky, phenolic, typical cooked spinach notes. In addition to the classical compounds exhibiting green notes (C6), some more tenacious substances were identified: ( E )‐3‐methyl‐2‐nonen‐4‐one, ( Z )‐3‐(3‐hexenyloxy)‐hexanal and ( E )‐3‐(2‐hexenyloxy)‐hexanal. An uncommon isoprenoid, ( E )‐6‐methyl‐6‐(5‐methyl‐2‐furyl)‐3‐hepten‐2‐one, is abundant. Some alkyl‐3‐thiophenecarbaldehydes are new natural products and their structures have been confirmed by synthesis. Copyright © 2000 John Wiley & Sons, Ltd.