Jirovetz Leopold, Smith David, Buchbauer Gerhard
Institute of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria.
J Agric Food Chem. 2002 Jul 31;50(16):4643-6. doi: 10.1021/jf020129n.
The aroma compounds of rocket salad (Eruca sativa) SPME headspace samples of fresh leaves were analyzed using GC, GC-MS, and olfactometry. More than 50 constituents of the Eruca headspace could be identified to be essential volatiles, responsible for the characteristic intense green; herbal; nutty and almond-like; Brassicaceae-like (direction of cabbage, broccoli, and mustard); and horseradish-like aroma of these salad leaves. As aroma impact compounds, especially isothiocyanates, and derivatives of butane, hexane, octane, and nonane were identified. 4-Methylthiobutyl isothiocyanate (14.2%), cis-3-hexen-1-ol (11.0%), cis-3-hexenyl butanoate (10.8%), 5-methylthiopentyl isothiocyanate (9.3%), cis-3-hexenyl 2-methylbutanoate (5.4%), and 5-methylthiopentanenitrile (5.0%) were found in concentrations higher than 5.0% (calculated as % peak area of GC analysis using a nonpolar column).
采用气相色谱（GC）、气相色谱-质谱联用（GC-MS）和嗅觉测定法，分析了新鲜火箭生菜（Eruca sativa）叶片顶空固相微萃取（SPME）样品中的香气化合物。可鉴定出芝麻菜顶空中50多种成分属于必需挥发物，这些挥发物赋予了这些生菜叶片典型的浓郁青香、草本香、坚果香和杏仁香、十字花科植物样香气（类似卷心菜、西兰花和芥末的气味）以及辣根样香气。作为香气影响化合物，尤其鉴定出了异硫氰酸酯以及丁烷、己烷、辛烷和壬烷的衍生物。4-甲基硫代丁基异硫氰酸酯（14.2%）、顺式-3-己烯-1-醇（11.0%）、顺式-3-己烯基丁酸酯（10.8%）、5-甲基硫代戊基异硫氰酸酯（9.3%）、顺式-3-己烯基2-甲基丁酸酯（5.4%）和5-甲基硫代戊腈（5.0%）的含量高于5.0%（按使用非极性柱的GC分析峰面积百分比计算）。
