Volatile Constituents of Fruits of HATOMUGI

Abstract

Volatile oils were obtained by the steam distillation of fruits [A], roasted fruits [B] and Yokuinin (COICIS SEMEN) [C]. The oil yields were 0.05 % for [A], 0.05 % for [B] and 0.04 % for [C]. The components of the volatile oils were determined by IR, GC, and GC-MS.Sixty-eight, sixty-one and sixty-nine components from [A], [B] and [C] oils, respectively, were definitely or tentatively identified. [A], [B] and [C] oils possessed a green, savory and fatty acid note, respectively.The major common components of [A], [B], and [C] oils were carbonyl compounds and carboxylic acids such as hexanal, vanillin, hexanoic acid, octanoic acid and palmitic acid. Characteristic volatile flavor components in [A] oil were hexanal, 1-pentanol, 2-decanone, 2-decanal, and in [B] were benzofuran, 2-ethyl-3-hydroxyhexyl butyrate, dihydroactinidiolide, 1-tetradecanol, dihydrobenzofuran, vanillin, and in [C], hexanal, hexanoic acid, 2-ethyl-3-hydroxyhexyl butyrate, γ-nonalactone, nonanoic acid, octanoic acid, ethyl palmitate, methyl linoleate, vanillin and ethyl linoleate.