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Steam volatiles from coastal bermudagrass
Author(s) -
Chapman Glenn W.,
Burdick Donald,
Higman Howard C.,
Robertson James A.
Publication year - 1978
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.2740290403
Subject(s) - furfuryl alcohol , phenylacetaldehyde , furfural , chemistry , phytol , steam distillation , acetic acid , organic chemistry , gas chromatography , food science , chromatography , distillation , biochemistry , catalysis
Volatile compounds were obtained by steam distillation‐continuous extraction of coastal bermudagrass and their origin and possible association with fresh grass palatability determined. The compounds were separated by gas chromatography and individually trapped with an effluent‐splitter for infrared analysis. Furfural, furfuryl alcohol and phenylacetaldehyde were identified by infrared spectral analysis, GC‐mass spectroscopy, and by comparison of GC retention times with authentic compounds. Acetic acid was identified by infrared spectral analysis and GC retention times. Phytol (3,7,11,15‐tetramethyl‐2‐hexadecen‐1‐ol) and β‐ionone [4‐(2,6,6‐trimethyl‐1‐cyclohexen‐1‐yl)‐3‐buten‐2‐one] were identified by GC‐mass spectroscopy. Phenylacetaldehyde was the only volatile compound identified that may be a natural component of bermudagrass. This compound could be an important flavour component and palatability factor in fresh grass because of its fragrant aromatic properties. Furfuryl alcohol, furfural, acetic acid, β‐ionone and phytol were formed as a result of lengthy steam distillation and do not occur naturally in coastal bermudagrass. Furfuryl alcohol was the principal volatile compound obtained under these conditions and results showed it could be formed directly from 2‐deoxyribose. The low level of these volatiles obtained from bermudagrass suggested that limited degradation of natural precursors occurred.