Abstract

The SPME (Solid Phase Microextraction) analysis of the scent of H. hircinum showed the presence of elemicin in the presence of a relevant amount of eugenol. The scent of the sample of H. adriaticum collected in Abruzzo showed the presence 4-amino-5-(4-morpholinylmethyl)-2-oxazolidinone, β-ocimene, decyl decanoate, and 9-tricosene as main components. The sample of H. adriaticum collected at Marsico Nuovo has an aroma where the main component was pentadecyl hexanoate, 9-tricosene, methyleugenol, tetradecane, pentadecane, and elemicin. The samples of H. adriaticum collected at Viggianello showed some similarities in the scent: the main components were 9-tricosene and methyleugenol.

Highlights

  • The determination of the volatile organic compounds emitted from a natural source is smell and taste are the oldest of our senses

  • The SPME analysis of scent of H. hircinum showed the presence of elemicin as the main component (61.71%) in the presence of a relevant amount of eugenol

  • This work shows the analysis of samples from Basilicata and Abruzzo of H. hircinum and H. adriaticum

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Summary

Introduction

The determination of the volatile organic compounds emitted from a natural source is smell and taste are the oldest of our senses. They probably developed in very primitive organisms as means of obtaining information about chemical changes in the organism’s environment. Animals use smell and taste to find food and to assess its quality. The smell of food has a powerful effect on animals. Living organisms use the chemical sense as a means of communications. If the communication is between different parts of the same organism, the messenger is referred to as a hormone. Chemicals used to carry signals from one organism to another are known as semiochemicals. In the case of flowers, the aroma components are mainly devoted to attracting pollinator insects

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