Autori: Helsper, Johannes Petrus Franciscus Gerardus; Bucking, Mark; Muresan, Sorel; Blaas, Jan; Wietsma, Willem Anne

Editorial: Journal of Agricultural and Food Chemistry, 54, p.5087-5091, 2006.

Rezumat:

To identify the component(s) causing the foxy odor, characteristic for some Fritillaria imperialis cultivars, the headspace of flower bulbs was analyzed using gas chromatographyolfactometry (GC-O) and GCmass spectrometry (GC-MS). Six Fritillaria species and cultivars were selected as follows: F. imperialis cv. Premier (very strong foxy odor), F. imperialis cv. Lutea (strong foxy odor), F. imperialis ssp. Inodora (no odor), Fritillaria eduardii (weak mousy odor), Fritillaria raddeana (no odor), and an F1 of F. imperialis Lutea Inodora (weak foxy odor). Volatiles from these flower bulbs were accumulated on Tenax and injected into the GC by thermodesorption. The majority of the volatiles consisted of low molecular weight aliphatic compounds. GC-O revealed that the foxy odor was caused by a single component, identified as 3-methyl-2-butene-1-thiol on the basis of smell in GC-O analyses (two GC columns), mass spectra, and retention times. Chemical identification was substantiated by GC-O and GC-MS of an authentic standard of 3-methyl-2-butene-1-thiol, prepared by organic synthesis.

Cuvinte cheie: Flower bulb; foxy; Fritillaria imperialis; gas chromatography/mass spectrometry; gas chromatography/olfactometry; 3-methyl-2-butene-1-thiol; odor

URL: http://dx.doi.org/10.1021/jf0605594