Chemical composition of the volatile extracts from Brassica oleracea L. var. botrytis 'Romanesco' cauliflower seeds

The volatile and semi‐volatile constituents of seeds from Brassica oleracea L. var. botrytis (L.), Romanesco group, Natalino, Campidoglio and Navona varieties, were extracted by simultaneous distillation‐extraction using a Likens–Nickerson type apparatus. The volatile oil composition of three differ...

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Veröffentlicht in:Flavour and fragrance journal 2006-01, Vol.21 (1), p.107-110
Hauptverfasser: Valette, Laurent, Fernandez, Xavier, Poulain, Sophie, Lizzani-Cuvelier, Louisette, Loiseau, André-Michel
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Sprache:eng
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Zusammenfassung:The volatile and semi‐volatile constituents of seeds from Brassica oleracea L. var. botrytis (L.), Romanesco group, Natalino, Campidoglio and Navona varieties, were extracted by simultaneous distillation‐extraction using a Likens–Nickerson type apparatus. The volatile oil composition of three different Romanesco cauliflower seeds was analysed by GC and GC‐MS. Forty‐three compounds, representing more than 99.7% of the oil for the Natalino variety, 41 (99.6%) for the Campidoglio variety and 32 (99.5%) for the Navona variety were identified. The major compounds were cyanides such as 4‐(methylthio)butyl cyanide (61.3, 66.3 and 79.6%, respectively), 3‐(methylthio)propyl cyanide (21.7, 21.6 and 10.7%), and isothiocyanates such as 4‐(methylthio)butyl isothiocyanate (5.3, 4.0 and 6.7%) for the three oils. The majority of identified volatile compounds were obtained by hydrolysis of glucosinolates. This study enabled us to infer the presence of 12 glucosynolate in Romanesco seeds. Copyright © 2005 John Wiley & Sons, Ltd.
ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.1530