Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique


Sonmezdag A. S. , Kelebek H., SELLİ S.

FOODS, cilt.6, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 6 Konu: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.3390/foods6020010
  • Dergi Adı: FOODS

Özet

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography-mass spectrometry (GC-MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.