Identification and Quantitation of Potent Odorants in Spearmint Oils

Lauren E. Kelley, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography-olfactometry (GCO), gas chromatography-mass spectrometry (GC-MS), and aroma extract dilution analysis (AEDA). Of the 85 odorants detected, (R)-(-)-carvone was the most potent odorant in all three spearmint oils. Additional predominant odorants in all spearmint oils included eugenol, ethyl (S)-(+)-2-methylbutanoate, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene. Forty-six compounds were quantitated using various methods, including 19 by gas chromatography with flame ionization detection (GC-FID), 20 by stable isotope dilution analysis (SIDA), and 14 by GCO dilution analysis. Concentrations were used to calculate the odor activity values (OAVs) for predominant odorants in the oils. Among the compounds quantitated, those with the highest OAVs were (R)-(-)-carvone, 1,8-cineole, (E,Z)-2,6-nonadienal, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene.

Original languageEnglish (US)
Pages (from-to)2414-2421
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number10
DOIs
StatePublished - Mar 14 2018

Keywords

  • aroma extract dilution analysis (AEDA)
  • carvone
  • flavor chemistry
  • gas chromatography-olfactometry (GCO)
  • mint
  • odor activity value (OAV)
  • spearmint
  • stable isotope dilution analysis (SIDA)

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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