The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.)

The volatile constituents of spinach leaves (Spinacia oleracea L.) have been investigated by analysing two different extracts. The first extract was isolated after a short cooking time, and exhibited interesting green notes reminiscent of slightly cooked vegetables, tobacco, violet leaves and oolong tea. The second extract was collected after a longer cooking time, exhibiting meaty, smoky, phenolic, typical cooked spinach notes. In addition to the classical compounds exhibiting green notes (C6), some more tenacious substances were identified: (E)‐3‐methyl‐2‐nonen‐4‐one, (Z)‐3‐(3‐hexenyloxy)‐hexanal and (E)‐3‐(2‐hexenyloxy)‐hexanal. An uncommon isoprenoid, (E)‐6‐methyl‐6‐(5‐methyl‐2‐furyl)‐3‐hepten‐2‐one, is abundant. Some alkyl‐3‐thiophenecarbaldehydes are new natural products and their structures have been confirmed by synthesis. Copyright © 2000 John Wiley & Sons, Ltd.