Volatile constituents from Romanesco cauliflower |
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| Affiliation: | 1. Laboratoire Arômes, Synthèses et Interactions, Faculté des Sciences de Nice-Sophia Antipolis, Parc Valrose, 06108 Nice cedex 2, France;2. CLAUSE, Station de Recherche Nord, 1 chemin du Moulin des Ronzières, 49800 La Bohalle, France;3. CLAUSE, Le Mas Saint-Pierre, La Galine, 13210 Saint Rémy de Provence, France;1. Department of Chemical and Life Science Engineering, Virginia Commonwealth University, Richmond, VA, 23284, USA;2. Technology Development, Afton Chemical Corporation, Richmond, VA, 23219, USA;1. Department of Civil Engineering, University of Granada, Calle Doctor Severo Ochoa, Granada 18071, Spain;2. Institute of Water Research, University of Granada, Calle Ramón y Cajal 4, Granada 18071, Spain;3. Department of Civil and Environmental Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA;1. Department of Computer Science, University of Copenhagen, Sigurdsgade 41, 2200 Copenhagen, Denmark;2. Institute for Computing and Information Sciences, Radboud University Nijmegen, Toernooiveld 212, 6525 EC Nijmegen, Netherlands;3. Space Science Center, University of Copenhagen, 2100 Copenhagen, Denmark;1. CSEC and School of Chemistry, University of Edinburgh, King’s Buildings, Mayfield Road, Edinburgh, EH9 3JZ, UK;2. Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 106, Taiwan;3. ISIS Facility, Rutherford Appleton Laboratory, Didcot, OX11 0QX, UK |
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| Abstract: | The volatile and semi-volatile constituents of Brassica oleracea L. var. Botrytis L., Romanesco group, Navona variety, were extracted by steam distillation from leaves and inflorescence, using a Likens–Nickerson-type apparatus. The extracts from fresh, ripening and frozen vegetables were investigated by gas chromatography and mass spectrometry. From the fresh leaves extract, a total of 61 compounds were identified, representing 96.8% of the oil. The major constituent was found to be hex-3(Z)-enol (61.1%). From fresh disrupted inflorescence tissues of Romanesco, 35 compounds were detected, representing 97.7% of the extract. Dimethyl disulfide, dimethyl trisulfide and hex-3(Z)-enol were identified as major constituents of the hydrodistillation products, representing, respectively, 30.2, 24.2 and 21.7% of the volatiles. From ripening and frozen inflorescence tissues, dimethyl disulfide and trisulfide were again detected as predominant components. In the latter, hex-3(Z)-enol had almost disappeared (0.8%) whereas dimethyl trisulfide represented 49.7% of the oil. This is the first report concerning the steam distillation compounds present in the leaves and inflorescence tissues of this species. |
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