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- Author or Editor: J.E. Simon x
The curry plant [Helichrysum italicum (Roth) G. Don in Loudon ssp. italicum or H. angustifolium (Lam.) DC (Asteraceae)], a popular ornamental herb with a curry-like aroma, was chemically evaluated to identify the essential oil constituents responsible for its aroma. Leaves and flowers from greenhouse-grown plants were harvested at full bloom. Essential oils were extracted from the dried leaves via hydrodistillation and the chemical constituents analyzed by gas chromatography (GC) and GC/mass spectrometry. The essential oil content was 0.67% (v/w). Sixteen compounds were identified in the oil and included: neryl acetate (51.4%), pinene (17.2%), eudesmol (6.9%), geranyl propionate (3.8%),β-eudesmol (1.8%), limonene (1.7%), and camphene (1.6%). While the aroma of the curry plant is similar to that of a mild curry powder, the volatile chemical profile of the curry plant does not resemble that reported for commercial curry mixtures.
Essential oils were extracted from leaves, flowers, and stems of Ocimum basilicurn, O. kilimandscharicum, and O. micranthum by solvent extraction, hydrodistillation, and steam distillation for essential oil content and the oil analyzed by GC and GC/MS for composition. While the yield of essential oil was consistently higher from steam distillation than hydrodistillation, a similar number of compounds was recovered from both hydrodistillation and steam distillation. Though the relative concentration of the major constituents was similar by both methods, the absolute amounts were higher with steam distillation. Essential oil content and composition varied by plant species and plant part. Essential oil content was highest in flowers for O. basilicum and in leaves for O. micranthum. No significant differences were observed in essential oil yield and relative concentration of major constituents using fresh or dry samples and using samples from 75 g to 10 g of dry plant tissue. While minor differences between hydrodistillation and steam distillation were observed, both methods resulted in high yields and good recovery of essential oil constituents. Hydrodistillation is a more-rapid and simpler technique than steam and permits the extraction of essential oil where steam is not accessible.
An experimental steam distillation unit has been designed, built, and tested for the extraction of essential oils from peppermint and spearmint. The unit, using a 130-gal (510-liter) distillation tank, is intermediate in size between laboratory-scale extractors and commercial-sized distilleries, yet provides oil in sufficient quantity for industrial evaluation. The entire apparatus-a diesel-fuel-fired boiler, extraction vessel, condenser, and oil collector-is trailer-mounted, making it transportable to commercial farms or research stations. Percentage yields of oil per dry weight from the unit were slightly less than from laboratory hydrodistillations, but oil quality and terpene composition were similar.
Recent developments in electronic odor-sensing technology has opened the opportunity for non-destructive, rapid, and objective assessment of food quality. We have developed an electronic sensor (electronic sniffer) that measures aromatic volatiles that are naturally emitted by fruits and fruit products. The ability of our sniffer to detect contamination in fruit juice was tested using tomato juice as a model system. Tomato juice was extracted from cultivar Rutgers and divided into eight glass jars of 300 g juice each. The jars were divided into two treatments: the control jars contained tomato juice mixed with 0.15% sorbic acid to suppress microbial growth, and the experimental jars contained only tomato juice. All the jars were placed open, on a counter top in the laboratory for 8 days. The juice was tested daily with the electronic sniffer and for pH. The total volatiles in the headspace of the juice was extracted on alternating days via dynamic headspace method using charcoal traps, analyzed by gas chromatography, and confirmed by GC/mass spectometry. The results indicate that the sniffer is able to detect differences between the two treatments 4 days after the tomato juice was exposed to ambient atmosphere. The electronic sniffer output for the control juice showed a monotonous decline, while the output for the experimental juice exhibited a sharp incline after day four. This sensor output correlated well with the total volatiles.
A prototype of a nondestructive electronic sensory system (electronic sniffer) that responds to volatile gases emitted by fruit during ripening was developed. The electronic sniffer is based upon four semiconductor gas sensors designed to react with a range of reductive gases, including aromatic volatiles. In 1994, we examined the potential of using the electronic sniffer as a tool to nondestructively determine ripeness in `Golden Delicious' and `Goldrush' apples. Fruit were harvested weekly from 19 Sept. to 17 Oct. (`Golden Delicious') and 27 Sept. to 18 Nov. (`Goldrush'). Each week, apples of each cultivar were evaluated individually for skin color, weight size, and headspace volatiles. Each fruit was then evaluated by the electronic sniffer, and headspace ethylene was sampled from air within the testing box. Individual fruits were then evaluated for total soluble solids, firmness, pH, total acidity, and starch index value. The electronic sniffer was able to distinguish and accurately classify the apples into three ripeness stages (immature, ripe, and over-ripe). Improved results were obtained when multiple gas sensors were used rather than a single gas sensor.
A nondestructive electronic sensory system (electronic sniffer) that responds to volatile gases emitted by fruit during ripening was developed. It is based upon a single semi-conductor gas sensor placed within a rigid plastic cup equipped with a gas inlet to flush the head between samples. This gas sensor reacts with the range of reductive gases such as the aromatic volatiles that are naturally emitted by the ripening melon fruit. The sensor cup is placed on the exterior of the fruit and the change in electrical conductivity is recorded. In 1994, we examined the electronic sniffer as a tool to nondestructively determine ripeness in `Superstar', `Mission', and `Makdimon' melons. Fruits were manually classified into five ripeness stages based on external appearance and slip stage. Melons were first sampled nondestructively for color, weight, size, and slip stage, and then subjected to the electronic sniffer. Then, fruit volatiles, flesh firmness, and total soluble solids were measured. The electronic sniffer was able to accurately classify melons into three ripeness classes: unripe, half-ripe, and ripe for `Superstar' and `Mission'. The sniffer was only able to separate ripe from over-ripe in `Makdimon', which is known to become over-ripe and deteriorate rapidly. Using the sniffer as a tool to nondestructively measure ripeness and its potential application in fruit quality will be discussed.
The aroma volatiles of ripe fresh `GoldRush' and `Golden Delicious' apples (Malus ×domestica Borkh) were examined using dynamic headspace to capture the volatiles and gas chromatography (GC)–GC–mass spectroscopy (MS) analysis for compound identification. A total of 21 aroma volatiles were identified, with 16 being common to both cultivars: toluene, butyl acetate, hexyl formate, 2-methylbutyl acetate, xylene, butyl propionate, pentyl acetate, s-butyl butanoate, hexyl acetate, iso-butyl 2-methylbutanoate, hexyl propionate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate, a-farnesene, and ethyl phthalate. Three volatiles [dipropyl disulfide, pentyl 2-methylpropionate, and 2,6-bis(1,1-dimethylethyl)-2,5-cyclohexadiene-1,4-dione] were unique to `Golden Delicious'; two compounds (nonanal and nerolidol) were unique to `GoldRush'. Most identified compounds were esters. Hexyl acetate (18.39%) was the major volatile in `Golden Delicious', while butyl acetate (13.40%) was the highest in `GoldRush'.
The volatiles of muskmelon (Cucumis melo L. reticulatis cv. Mission) were sampled by dichloromethane extraction and dynamic headspace methods and analyzed by gas chromatography (GC) and GC–mass spectroscopy (MS). A total of 34 constituents were identified, with esters contributing 8%–92% of the total volatiles. Butyl propionate, ethyl 3-methylpentanoate, hexadecanoic acid, methyl (methylthio)acetate, propyl butyrate, phenylpropyl alcohol, and vanillin, were recovered only by solvent extraction, while hexanal was only detected using dynamic headspace sampling. Methyl butyrate 35.2%, ethyl acetate 17.1%, butyl acetate 11.6%, ethyl propionate 8.3%, and 3-methylbutyl acetate 6.3% were the major constituents by solvent extraction sampling method. Butyl acetate 35.5%, 3-methylbutyl acetate 20.9%, ethyl acetate 7.3%, 2-butyl acetate 5.6%, and hexyl acetate 3.8% were the major constituents recovered by headspace sampling. Fruit tissue was also separated into five layers (exocarp, outer mesocarp, middle mesocarp, inner mesocarp, and seed cavity) and the volatile constituents differed significantly in content and composition by tissue.
Foliage of field-grown muskmelon (Cucumis melo L. var. reticulatus Ser.) is susceptible to injury induced by ambient concentrations of ozone. Foliar injury symptoms consisted of interveinal chlorosis of the adaxial surface of the leaf tissue followed by bleaching of the foliage and necrosis. Fully mature leaves were affected more than younger leaves. Controlled fumigations of muskmelon plants with known concentrations of ozone produced foliar symptoms identical to those observed in the field. A differential cultivar response to ozone is reported and potentially tolerant genotypes are identified.