Characterization of volatile and odor‐active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae). (20th October 2019)

• Record Type: Journal Article
• Authors: Silva, Ana C. R.; Bizzo, Humberto R.; Vieira, Roberto F.; Bringel, João B. A.; Azevedo, Débora A.; Uekane, Thais M.; Rezende, Claudia M.
• Is Part Of: Flavour and fragrance journal. Volume 35:Number 1(2020:Jan.)
• Page Start: 79
• Page End: 87
• Publication Date: 2019-10-20
• Subjects: B graveolens -- chemical composition -- essential oil -- GC‐O -- odor‐active compounds; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3538
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: During a bioprospection study in the Brazilian Cerrado, samples of Bidens graveolens Mart., an endemic species, were investigated. Chemical and olfactive analyses were performed on the essential oil obtained from fresh leaves of B. graveolens collected in November 2013 (BG1) and May 2014 (BG2). A total of 60 compounds were identified in the essential oil extracted from fresh leaves, by hydrodistillation. The main constituents were identified as monoterpene hydrocarbons, ranging from 86.5% to 89.6%. Limonene was the major compound, accounting for 22.8% in BG1 and 47.7% in BG2. Thirty‐three–oxygenated monoterpenes were identified, comprising about 9% in both essential oils (EO). The attributes described by the panelists are in accordance to the sensorial profile. Myrcene, limonene, epoxy‐myrcene, and limonene dioxide were rated by all panelists. Present at a frequency of 83.3%, α‐pinene, β‐pinene, α‐pinene oxide, and carvone were picked out by five panelists. It is noteworthy that most compounds rated with the highest intensity score belonged to the oxygenated monoterpene class, considered the most expressive terpene class used in perfumery. In general, these compounds were described as presenting green, herb, spicy, fresh, and camphoraceus odors. Abstract : Chemical and olfactive analyses were performed on the essential oil obtained from fresh leaves of Bidens graveolens . The attributes described by the panelists are in accordance to the sensorial profile. Myrcene, limonene, epoxy‐myrcene, and limonene dioxide were rated by all panelists. In general, these compounds were described as presenting green, herb, spicy, fresh, and camphoraceus odors.