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Headspace Flavor Composition of Pink-Flowered Lotus (Nelumbo nucifera Gaertner)

Headspace Flavor Composition of Pink-Flowered Lotus (Nelumbo nucifera Gaertner) Abstract Volatile flavor compositions of headspace from flowers (petal, stamen, and pistil) and leaves (stem and leaf) of lotus (Nelumbo nucifera Gaertner), which is an aquatic perennial plant and belong to the Nelumbonaceae family, were investigated through solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspaces was directly transferred to a gas chromatography-mass spectrometry. Forty-one volatile flavor constituents were detected in the headspace of fresh lotus petals, and n-butylidene dihydrophthalide (15.51 %) was the most abundant component. Fifty-six volatile flavor constituents were detected in the headspace of lotus stamina, and aldehydes and esters (undecanal: 12.37 %, neryl acetate: 12.3 %) were predominant components. Forty-two volatile flavor constituents were detected in the headspace of fresh lotus pistils, and ligustilide (12.7 %) was the most abundant component. Phthalides were predominant in the headspace of lotus stems and leaves. Isobutylidene phthalide and tetradecane were the most abundant components of lotus stems and leaves, respectively. The content of phthalides was higher in the headspace of petals, pistils, stems, and leaves than those of stamina, while esters were the predominant compounds of lotus stamina. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Chemistry Letters Taylor & Francis

Headspace Flavor Composition of Pink-Flowered Lotus (Nelumbo nucifera Gaertner)

Choi, Hyang-Sook
Analytical Chemistry Letters , Volume 1 (3): 8 – Jan 1, 2011
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Headspace Flavor Composition of Pink-Flowered Lotus (Nelumbo nucifera Gaertner)

Abstract

Abstract Volatile flavor compositions of headspace from flowers (petal, stamen, and pistil) and leaves (stem and leaf) of lotus (Nelumbo nucifera Gaertner), which is an aquatic perennial plant and belong to the Nelumbonaceae family, were investigated through solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspaces was directly transferred to a gas chromatography-mass spectrometry. Forty-one volatile flavor constituents were detected in the headspace...
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Publisher
Taylor & Francis
Copyright
Copyright Har Krishan Bhalla & Sons
ISSN
2230-7532
eISSN
2229-7928
DOI
10.1080/22297928.2011.10648220
Publisher site
See Article on Publisher Site

Abstract

Abstract Volatile flavor compositions of headspace from flowers (petal, stamen, and pistil) and leaves (stem and leaf) of lotus (Nelumbo nucifera Gaertner), which is an aquatic perennial plant and belong to the Nelumbonaceae family, were investigated through solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspaces was directly transferred to a gas chromatography-mass spectrometry. Forty-one volatile flavor constituents were detected in the headspace of fresh lotus petals, and n-butylidene dihydrophthalide (15.51 %) was the most abundant component. Fifty-six volatile flavor constituents were detected in the headspace of lotus stamina, and aldehydes and esters (undecanal: 12.37 %, neryl acetate: 12.3 %) were predominant components. Forty-two volatile flavor constituents were detected in the headspace of fresh lotus pistils, and ligustilide (12.7 %) was the most abundant component. Phthalides were predominant in the headspace of lotus stems and leaves. Isobutylidene phthalide and tetradecane were the most abundant components of lotus stems and leaves, respectively. The content of phthalides was higher in the headspace of petals, pistils, stems, and leaves than those of stamina, while esters were the predominant compounds of lotus stamina.

Journal

Analytical Chemistry Letters – Taylor & Francis

Published: Jan 1, 2011

Keywords: lotus ( Nelumbo nucifera Gaertner); headspace composition; volatile flavor component; solid-phase microextraction

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