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Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves
Author(s) -
Zheng Cheng Hao,
Kim Kyoung Heon,
Kim Tae Hwan,
Lee Hyong Joo
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1975
Subject(s) - aroma , chemistry , flavor , chromatography , extraction (chemistry) , gas chromatography–mass spectrometry , solid phase microextraction , food science , dilution , mass spectrometry , physics , thermodynamics
Volatile components from leaves of Schizandra chinensis (omija), a native plant of Korea, were extracted by simultaneous distillation–extraction (SDE) and analyzed by gas chromatography–mass spectrometry (GC‐MS) using two types of capillary column with different polarities (DB‐5MS and DB‐Wax). The GC‐MS analysis of volatile compounds obtained by SDE revealed that germacrene D is the most abundant compound (22.6%) in omija leaves, followed by β‐elemene (17.4%), ( E )‐2‐hexenal (8.7%), and ( E )‐β‐ocimene (7.2%). Aroma‐active compounds were determined by gas chromatography–olfactometry (GC‐O) using the aroma‐extract‐dilution analysis method. ( E , Z )‐2,6‐Nonadienal (cucumber) was the most intense aroma‐active compound due to its higher flavor‐dilution factor (243–729) than any other compound. ( Z )‐3‐Hexenal (green/apple), ( E )‐2‐hexenal (green/fruity), and ( E )‐β‐ocimene (wither green/grass) were also identified as important aroma‐active compounds by GC‐O. In addition, the volatile compounds were extracted by solid‐phase microextraction (SPME), and the quantitative analysis of the SPME samples gave slightly different results, depending on the type of SPME fiber, compared with those from SDE, However, the aroma‐active compounds identified in SPME were similar to those in SDE. Copyright © 2004 Society of Chemical Industry