Character impact odorants of wild edible plant - Cacalia hastata L. var. orientalis-used in Japanese traditional food

Abstract

The chemical composition of the essential oil of Cacalia hastata L. var. orientalis has been investigated by GC and GC-MS. Important odor-active compounds were detected in the oil by GC-MS/ Olfactometry (GC-MS/O) and aroma extraction dilution analysis (AEDA). Fifty-one compounds were identified in the oil by GC-MS. The major components of the essential oil were (+)-(4S)-cacalohastine (48.8%), germacrene D (11.4%), and myrcene (10.2%). GC-MS/O and AEDA showed that γ-terpinene, hexanol, and p-mentha-2,4(8)-diene were the most characteristic aroma compounds of the oil. It seems that these components are responsible for the fresh odor of C. hastata L. var. orientalis. © 2010 by Japan Oil Chemists' Society.