Characterization of volatiles and identification of odor-active compounds of rocket leaves. (1st February 2018)

• Record Type: Journal Article
• Authors: Raffo, Antonio; Masci, Maurizio; Moneta, Elisabetta; Nicoli, Stefano; Sánchez del Pulgar, José; Paoletti, Flavio
• Is Part Of: Food chemistry. Volume 240(2018)
• Page Start: 1161
• Page End: 1170
• Publication Date: 2018-02-01
• Subjects: (E)-3-hexenal (PubChem CID: 643139) -- (Z)-3-hexenal (PubChem CID: 643941) -- (Z)-1, 5-octadien-3-one (PubChem CID: 6429343) -- 1-octen-3-one (PubChem CID: 61346) -- (E)-2-octenal (PubChem CID: 5283324) -- 1-penten-3-one (PubChem CID: 15394) -- 4-mercaptobutyl isothiocyanate (PubChem CID: 85704368) -- 4-(methylthio)butyl isothiocyanate (PubChem CID: 78160) -- 4-(methylsulfinyl)butyl isothiocyanate (PubChem CID: 5350) -- tetrahydrothiophene (PubChem CID: 1127); Eruca sativa -- Diplotaxis tenuifolia -- GC-olfactometry -- Key odorants -- Aroma extract dilution analysis -- Isothiocyanates -- Lipoxygenase pathway -- Myrosinase; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.08.009
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Different volatiles show different dynamics of formation when leaves are crushed. ( Z )- and ( E )-3-hexenal, ( Z )-1, 5-octadien-3-one, contribute to green aroma notes. 4-Mercaptobutyl isothiocyanate (ITC) contributes to typical rocket aroma. 4-Methylthiobutyl ITC, 1-octen-3-one, 1-penten-3-one are other key odorants. 4-methylsulfinylbutyl ITC was detected in the headspace of crushed leaves. Abstract: The volatile profile of crushed rocket leaves ( Eruca sativa and Diplotaxis tenuifolia ) was investigated by applying Headspace Solid-Phase MicroExtraction (HS-SPME), combined with GC–MS, to an aqueous extract obtained by homogenization of rocket leaves, and stabilized by addition of CaCl2 . A detailed picture of volatile products of the lipoxygenase pathway (mainly C6-aldehydes) and of glucosinolate hydrolysis (mainly isothiocyanates), and their dynamics of formation after tissue disruption was given. Odor-active compounds of leaves were characterized by GC-Olfactometry (GC-O) and Aroma Extract Dilution Analysis (AEDA): volatile isolates obtained by HS-SPME from an aqueous extract and by Stir-Bar Sorptive Extraction (SBSE) from an ethanolic extract were analyzed. The most potent odor-active compounds fully or tentatively identified were ( Z )- and ( E )-3-hexenal, ( Z )-1, 5-octadien-3-one, responsible for green olfactory notes, along with 4-mercaptobutyl and 4-(methylthio)butyl isothiocyanate, associated with typical rocket and radish aroma. Relatively high odor potency was observed for 1-octen-3-one, ( E )-2-octenal and 1-penten-3-one.