Volatile flavour compounds in suspension culture of Agastache rugosa kuntze (Korean mint)
2001
Kim, T.H. | Shin, J.H. | Baek, H.H. | Lee, H.J.
For the production of volatile flavour compounds from Agastache rugosa Kuntze (Korean mint) suspension culture, callus was obtained from the leaves of A rugosa. Cell growth of A rugosa suspension culture was improved when cells were cultivated in Murashige and Skoog medium supplemented with 50 g l-1 sucrose and 1 mg l-1 2,4-dichlorophenoxyacetic acid. Volatiles were isolated from a 15-day-old suspension culture by liquid-liquid continuous extraction and identified by gas chromatography/mass spectrometry. 3-Hydroxy-2-butanone was the most abundant compound, followed by 2,4,5-trimethyl-3-oxazoline, 1,2,4-trimethylbenzene and 1,3-butanediol. However, the volatile profile of the suspension culture was totally different from that of the intact plant. Fourteen aroma-active compounds were detected by aroma extract dilution analysis. The most potent aroma-active compounds representing characteristic aroma of A rugosa suspension culture were 2,3-butanedione (buttery/cheese), (E,Z)-2,6-nonadienal (cucumber/melon) and (E,Z)-2,6-nonadien-1-ol (cucumber/sweet). Some alcohols and unknown compounds are thought to contribute to the wine-like aroma characteristics of A rugosa suspension culture. Through a time course study, A rugosa suspension culture was revealed to have an inverse relationship between cell growth and flavour production.
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