Fernández-Pintor Begoña, Perestelo Rosa, Morante-Zarcero Sonia, Sierra Isabel, Câmara José S
Departamento de Tecnología Química e Ambiental, Escuela Superior de Ciencias Experimentales y Tecnología, Universidad Rey Juan Carlos, C/Tulipán s/n, 28933 Móstoles, Madrid, Spain.
Instituto de Tecnologías para la Sostenibilidad, Universidad Rey Juan Carlos, C/Tulipán s/n, 28933 Móstoles, Madrid, Spain.
Molecules. 2025 Apr 17;30(8):1799. doi: 10.3390/molecules30081799.
Given the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as and spp., exhibited a greater number of these compounds. had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties.
鉴于近年来美食学所经历的变革，有必要对一些正被纳入现代饮食的新型食物进行特性描述。其中，可食用花卉尤为突出，如今它们不仅用于提升美食菜肴的感官特性，还因其对人体健康的一些有益特性而被使用。在本研究中，建立了马德拉岛米其林星级餐厅日常使用的七种可食用花卉的挥发物指纹图谱。为此，采用顶空固相微萃取（HS-SPME）技术提取挥发性有机代谢物（VOMs），随后进行气相色谱-质谱联用（GC-MS）分析。结果显示，所分析的花卉之间存在很大差异。一些花卉中检测到的VOMs较少，而其他花卉，如[花卉名称1]和[花卉名称2]属，表现出更多此类化合物。[花卉名称3]检测到的VOMs数量最多。这些VOMs中的每一种都有助于形成各自花卉所特有的香气，突出了它们潜在的健康益处，因为其中一些以其抗炎、抗菌甚至抗癌特性而闻名。
