Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus)

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  • Miyazawa Mitsuo
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Nakahashi Hiroshi
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Kashima Yusei
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Motooka Ryota
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Hara Nobuyuki
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Nakagawa Hiroki
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Yoshii Takashi
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Usami Atsushi
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)
  • Marumoto Shinsuke
    Joint Research Center, Kinki University (Kindai University)

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  • Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (<i>Symplocarpus foetidus</i>)

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Two sample preparation methods, namely hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE), have been used to investigate the essential oils of the aerial parts (leaves and stems) of Symplocarpus foetidus, a plant with a characteristic odor, by gas chromatography mass spectrometry (GC-MS). Characteristic aroma-active compounds in the oils were detected by GC-Olfactometry (GC-O) and aroma extract dilution analysis (AEDA). From the HD method, the main compounds in the oil were found to be p-vinyl-guaiacol (15.5%), 2-pentyl-furan (13.4%), and (Z)-ligustilide (9.5%). From the SAFE method, the main compounds were 2-butoxy-ethanol (49.6%), ethyl-pentanoate (4.5%), and mesitylene (4.0%). In HD oil, the most intense aroma-active compounds were 2-pentyl-furan (flavor dilution factor (FD) = 32, odor activity value (OAV) = 57), p-vinyl-guaiacol (FD = 16, OAV = 41), and dimethyl disulfide (FD = 16, OAV = 41). In SAFE oil, the main aroma-active compounds were 2-butoxy ethanol (FD = 32, OAV = 16), and 2-methoxy thiazole (FD = 32, OAV = 25).

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