Composition of the essential oil of Mentha microphylla from the Gennargentu Mountains (Sardinia, Italy)

被引：17

作者：

Tomei, PE ^{[1
]}

Manganelli, REU ^{[1
]}

Flamini, G ^{[1
]}

Cioni, PL ^{[1
]}

Morelli, I ^{[1
]}

机构：

[1] Dipartimento Agron & Gestione Agroecosistema, I-56124 Pisa, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 12期

关键词：

Mentha microphylla C. Kock; Lamiaceae; essential oil composition; dairy products aroma; pulegone; piperitenone oxide; piperitenone;

D O I：

10.1021/jf026091w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The essential oil obtained by hydrodistillation of the fresh aerial parts of Mentha microphylla C. Kock (Lamiaceae) collected on the Gennargentu Mountains (Sardinia, Italy) has been investigated by gas chromatography (GC) and GC/mass spectrometry (MS). The main constituents that resulted were pulegone (34.1%), piperitenone oxide (32.9%), and piperitenone (11.3%). The presence of small amounts of compounds such as ethyl hexanoate, 1-octen-3-ol, nonanal, and ethyl 2-methylbutanoate could justify the particular odorous profile of the plant, resembling the aroma of milk and other dairy products such as mozzarella.

引用

页码：3614 / 3617

页数：4

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