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Margit Geissler - One of the best experts on this subject based on the ideXlab platform.

  • Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
    Journal of chromatography. A, 2002
    Co-Authors: Leopold Jirovetz, Martin Benoit Ngassoum, Gerhard Buchbauer, Margit Geissler
    Abstract:

    The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By means of GC-flame ionization detection (FID) and GC-MS (using different polar columns) the main compounds (concentration >3.0%, calculated as area of GC-FID analysis using a non-polar fused-silica open tubular RSL-200 column) of the SPME headspace samples of P. nigrum (black) and P. guineense (black and white) were found to be: P. nigrum (black)--germacrene D (11.01%), limonene (10.26%), beta-pinene (10.02%), alpha-phellandrene (8.56%), beta-caryophyllene (7.29%), alpha-pinene (6.40%) and cis-beta-ocimene (3.19%); P. guineense (black)--beta-caryophyllene (57.59%), beta-elemene (5.10%), bicyclogermacrene (5.05%) and alpha-humulene (4.86%); and P. guineense (white)--beta-caryophyllene (51.75%), cis-beta-ocimene (6.61%), limonene (5.88%), beta-pinene (4.56%), linalool (3.97%) and alpha-humulene (3.29%). The most intense odor impressions of the essential oils of the various dried pepper fruits were given byprofessional perfumers as follows: P nigrum (black)--fine, pleasant black pepper note; P. guineense (black)--black pepper top-note; and P. guineense (white)--pleasant white pepper note. These analytical results for the SPME headspace samples of three different pepper species from Cameroon are in accordance with the olfactoric data of the corresponding essential oils. A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents such as delta-carene, Beta-Phellandrene, isoborneol, alpha-guaiene, sarisan, elemicin, calamenene, caryophyllene alcohol, isoelemicin, T-muurolol, cubenol and bulnesol, are of greatest importance for the characteristic pepper odor notes of these three Piper samples. Further aroma impressions can be attributed to mono- and sesquiterpenes, hexane, octane and nonane derivatives.

Leopold Jirovetz - One of the best experts on this subject based on the ideXlab platform.

  • Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
    Journal of chromatography. A, 2002
    Co-Authors: Leopold Jirovetz, Martin Benoit Ngassoum, Gerhard Buchbauer, Margit Geissler
    Abstract:

    The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By means of GC-flame ionization detection (FID) and GC-MS (using different polar columns) the main compounds (concentration >3.0%, calculated as area of GC-FID analysis using a non-polar fused-silica open tubular RSL-200 column) of the SPME headspace samples of P. nigrum (black) and P. guineense (black and white) were found to be: P. nigrum (black)--germacrene D (11.01%), limonene (10.26%), beta-pinene (10.02%), alpha-phellandrene (8.56%), beta-caryophyllene (7.29%), alpha-pinene (6.40%) and cis-beta-ocimene (3.19%); P. guineense (black)--beta-caryophyllene (57.59%), beta-elemene (5.10%), bicyclogermacrene (5.05%) and alpha-humulene (4.86%); and P. guineense (white)--beta-caryophyllene (51.75%), cis-beta-ocimene (6.61%), limonene (5.88%), beta-pinene (4.56%), linalool (3.97%) and alpha-humulene (3.29%). The most intense odor impressions of the essential oils of the various dried pepper fruits were given byprofessional perfumers as follows: P nigrum (black)--fine, pleasant black pepper note; P. guineense (black)--black pepper top-note; and P. guineense (white)--pleasant white pepper note. These analytical results for the SPME headspace samples of three different pepper species from Cameroon are in accordance with the olfactoric data of the corresponding essential oils. A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents such as delta-carene, Beta-Phellandrene, isoborneol, alpha-guaiene, sarisan, elemicin, calamenene, caryophyllene alcohol, isoelemicin, T-muurolol, cubenol and bulnesol, are of greatest importance for the characteristic pepper odor notes of these three Piper samples. Further aroma impressions can be attributed to mono- and sesquiterpenes, hexane, octane and nonane derivatives.

Andrea Maxia - One of the best experts on this subject based on the ideXlab platform.

  • Comparative analysis of the oil and supercritical CO2 extract of Ridolfia segetum (L.) Moris.
    Natural product research, 2007
    Co-Authors: Bruno Marongiu, Alessandra Piras, Silvia Porcedda, Enrica Tuveri, Andrea Maxia
    Abstract:

    Supercritical carbon dioxide extraction allowed to obtain the volatile oil of different aerial parts of Ridolfia segetum (L.) Moris. Extraction conditions were as follows: pressure, 90 bar; temperature, 50 degrees C and carbon dioxide flow, Phi = 1.0 kg h(-1). Waxes were entrapped in the first separator set at 90 bar and -10 degrees C. The oil was recovered in the second separator working at 15 bar and 10 degrees C. The main components of the flower oil were alpha-phellandrene (19.4%), terpinolene (20.5%), piperitenone oxide (11.6%), Beta-Phellandrene (8.2%), (Z)-beta-ocimene (7.8%), myristicin (7.5%) and p-cymene (4.4%). The comparison with the hydrodistilled (HD) oil reveal that the significative difference was the content of sesquiterpenes which are higher in the supercritical fluid extraction (SFE) products. Collection of samples at different extraction times during supercritical extraction, allowed to monitor the change of the oil composition. Lighter compounds, as hydrocarbon monoterpenes, were extracted in shorter times than the heavier hydrocarbon and oxygenated sesquiterpenes. The oil from the steams was characterized by a high content of alpha-phellandrene (12.9%), terpinolene (11.6%), myristicin (11.0%), p-cymene (9.9%), Beta-Phellandrene (8.2%) and (Z)-beta-ocimene (6.0%) while the main components of the fruits were found to be myristicin (70.8%), piperitenone oxide (19.9%) and dill apiole (4.2%).

  • Isolation of Seseli bocconi Guss., subsp. praecox Gamisans (Apiaceae) volatile oil by supercritical carbon dioxide extraction.
    Natural product research, 2006
    Co-Authors: Bruno Marongiu, Alessandra Piras, Silvia Porcedda, Enrica Tuveri, Andrea Maxia
    Abstract:

    Isolation of the volatile concentrate from dried leaves of Seseli bocconi Guss. subsp. praecox Gamisans were obtained by supercritical fluid extraction (SFE) with carbon dioxide. Leaves from different zones of Sardinia (Italy) were collected and treated. Compositions of samples were analyzed by GC-MS. The volatile concentrate of S. bocconi from Buggerru was found to contain: himachalol (16.4%), sabinene (14.8%), Beta-Phellandrene (8.1%), cis-sabinene hydrate (4.5%). Beta-Phellandrene (29.2%), undecane (9.6%), alpha-pinene (6.1%) and beta-guaiene (5.7%) were the main constituents of the volatile extract of S. bocconi from Carloforte. The volatile concentrate of S. bocconi of Ogliastra inland, was composed chiefly by alpha-humulene (17.7%), gamma-himachalene (9.3%), Beta-Phellandrene (8.0) and bicyclogermacrene (7.7%). The yields of extraction were in the range (0.13-0.60%). A comparison with the hydrodistilled oil revealed in each case a remarkable difference in composition.

Gerhard Buchbauer - One of the best experts on this subject based on the ideXlab platform.

  • Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
    Journal of chromatography. A, 2002
    Co-Authors: Leopold Jirovetz, Martin Benoit Ngassoum, Gerhard Buchbauer, Margit Geissler
    Abstract:

    The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By means of GC-flame ionization detection (FID) and GC-MS (using different polar columns) the main compounds (concentration >3.0%, calculated as area of GC-FID analysis using a non-polar fused-silica open tubular RSL-200 column) of the SPME headspace samples of P. nigrum (black) and P. guineense (black and white) were found to be: P. nigrum (black)--germacrene D (11.01%), limonene (10.26%), beta-pinene (10.02%), alpha-phellandrene (8.56%), beta-caryophyllene (7.29%), alpha-pinene (6.40%) and cis-beta-ocimene (3.19%); P. guineense (black)--beta-caryophyllene (57.59%), beta-elemene (5.10%), bicyclogermacrene (5.05%) and alpha-humulene (4.86%); and P. guineense (white)--beta-caryophyllene (51.75%), cis-beta-ocimene (6.61%), limonene (5.88%), beta-pinene (4.56%), linalool (3.97%) and alpha-humulene (3.29%). The most intense odor impressions of the essential oils of the various dried pepper fruits were given byprofessional perfumers as follows: P nigrum (black)--fine, pleasant black pepper note; P. guineense (black)--black pepper top-note; and P. guineense (white)--pleasant white pepper note. These analytical results for the SPME headspace samples of three different pepper species from Cameroon are in accordance with the olfactoric data of the corresponding essential oils. A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents such as delta-carene, Beta-Phellandrene, isoborneol, alpha-guaiene, sarisan, elemicin, calamenene, caryophyllene alcohol, isoelemicin, T-muurolol, cubenol and bulnesol, are of greatest importance for the characteristic pepper odor notes of these three Piper samples. Further aroma impressions can be attributed to mono- and sesquiterpenes, hexane, octane and nonane derivatives.

Hervé Casabianca - One of the best experts on this subject based on the ideXlab platform.

  • Chemical differentiation of Boswellia sacra and Boswellia carterii essential oils by gas chromatography and chiral gas chromatography–mass spectrometry
    Journal of Chromatography A, 2012
    Co-Authors: Cole Woolley, Mahmoud M. Suhail, Brett L. Smith, Karen E. Boren, Lindsey C. Taylor, Marc Schreuder, Jeremiah K. Chai, Hervé Casabianca
    Abstract:

    Major botanical and scientific references currently identify two species of frankincense, Boswellia carterii and Boswellia sacra, as being synonymous. We evaluated the Somalian (B. carterii) and Omani/Yemeni (B. sacra) species by chemical analyses to determine if there were any minor or major differences between the two species of frankincense. Components identified with their average percent for B. sacra are alpha-thujene (0.6%), alpha-pinene (68.2%), camphene (2.1%), sabinene (2.9%), beta-pinene (2.0%), myrcene (0.7%), limonene+Beta-Phellandrene (6.2%). Components identified with their average percent for B. carterii are alpha-thujene (7.9%), alpha-pinene (37.3%), camphene (0.8%), sabinene (4.9%), beta-pinene (1.8%), myrcene (7.3%), limonene+Beta-Phellandrene (14.4%). Initially, GC-MS analysis did not reveal major statistical differences. However, optical rotation values, B. Sacra (+30.1 degrees ) and B. carterii (-13.3 degrees ), demonstrated a greater significant difference. Enantiomeric ratio (+)/(-) values of alpha-pinene for B. sacra and B. carterii are 8.24 and 0.68, respectively, were also calculated aiding our conclusion that B. sacra and B. carterii are not synonymous but rather two distinct and individual frankincense species.

  • Composition of the oils of three Chrysothamnus nauseousus varieties
    The Journal of essential oil research, 2003
    Co-Authors: Sue Chao, Hervé Casabianca, D. Gary Young, Marie-claude Bertrand
    Abstract:

    The hydrodistilled essential oils from herbal parts of three varieties of Chrysothamnus nauseousus were analyzed by GC and GUM S. All oils were found to consist of mainly monoterpenes. A total of 51, 46 and 59 compounds were identified from C. nauseousus var. albicaulis, C. nauseousus var. consimilis and C. nauseousus var. glabratus, respectively, representing 97.1%, 96.0% and 96.2% of each of the oils listed. The major constituents of C. nauseousus var. albicaulis were beta-pinene (16.8%), limonene (18.6%) and Beta-Phellandrene (26.0%); the main constituents of C. nauseousus var. consimilis were limonene (33.2%), Beta-Phellandrene (18.0%) and (Z)-beta-ocimene (14.6%). The major constituents of C. nauseousus var. glabratus were beta-pinene (30.3%), myrcene (10.5%), limonene (16.5%) and Beta-Phellandrene (10.9%).