Aroma composition of blackcurrant bud extracts isolated by simultaneous distillation/extraction
2008
Dvaranauskaite, A., Kaunas Univ. of Technology (Lithuania) | Venskutonis, P.R., Kaunas Univ. of Technology (Lithuania) | Raynaud, C., National Polytechnic Institute of Toulouse (France) | Talou, T., National Polytechnic Institute of Toulouse (France) | Viskelis, P., Lithuanian Inst. of Horticulture, Babtai, Kaunas reg. (Lithuania) | Dambrauskiene, E., Lithuanian Inst. of Horticulture, Babtai, Kaunas reg. (Lithuania)
The aim of this study was to compare chemical composition of aroma extracts of blackcurrant buds. Dormant buds of six blackcurrant (Ribes nigrum L.) cultivars grown in Lithuania were collected in the experimental field of Lithuanian Institute of Horticulture in February 2006. Aroma extracts were isolated from the frozen buds in a Likens-Nickerson micro-steam distillation/extraction apparatus using cosmetic fluid CF-61 as an extraction solvent. The extracts of volatile compounds were analysed by gas chromatography with flame ionisation and mass spectrometry detectors. The aroma extracts were mainly constituted of aliphatic and oxygenated terpenes 39-46 % and 35-38 %, respectively. Blackcurrant cultivars according to the main essential oil compounds, namely sabinene, sigma-3-carene and terpinolene were classified into the three chemotypes. Other quantitatively important compounds detected in aroma extracts were beta-caryophyllene, beta-phellandrene, cis-beta-ocimene, gamma-terpinene, terpinen-4-ol and limonene. (+)-2-Carene, beta-2,3-epoxycarene, 1,9-decadiyne, cyclohexylethylacetate, cis- and trans-1-methyl-4-(1-methylethyl)-2-cyclohexen-1-ol, p-mentha-1,4-dien-8-ol, beta -selinene, 4-phenyl-1,3-thiazole, germacrene D-4-ol and aromadendrene oxide were reported in blackcurrant buds for the first time.
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