Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae)
Analysis of the volatile components present in the fresh male and female flowers and young leaves shows that 2-phenylethanol is the major component in all these three organs, which play a significant role in the strong resinous aromatic odor. The male flowers contained styrene as a second major comp...
| Published in: | Natural Product Communications |
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| Format: | Article |
| Language: | English |
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Natural Product Incorporation
2016
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84973411654&doi=10.1177%2f1934578x1601100233&partnerID=40&md5=a5f9652c3fee2d0fd3cb15077185352e |
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2-s2.0-84973411654 Ghani N.A.; Ismail N.H.; Asakawa Y. Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) 2016 Natural Product Communications 11 2 10.1177/1934578x1601100233 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84973411654&doi=10.1177%2f1934578x1601100233&partnerID=40&md5=a5f9652c3fee2d0fd3cb15077185352e Analysis of the volatile components present in the fresh male and female flowers and young leaves shows that 2-phenylethanol is the major component in all these three organs, which play a significant role in the strong resinous aromatic odor. The male flowers contained styrene as a second major compound. The level of styrene does not affect the male flowers odor concentration. The level of β-phenylethyl cinnamate and trans-methyl cinnamate in the fermented male flowers decreased as the fermentation time increased. This was due to the Penicillium enzymatic action on the fermented male flowers. Natural Product Incorporation 1934578X English Article |
| author |
Ghani N.A.; Ismail N.H.; Asakawa Y. |
| spellingShingle |
Ghani N.A.; Ismail N.H.; Asakawa Y. Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| author_facet |
Ghani N.A.; Ismail N.H.; Asakawa Y. |
| author_sort |
Ghani N.A.; Ismail N.H.; Asakawa Y. |
| title |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| title_short |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| title_full |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| title_fullStr |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| title_full_unstemmed |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| title_sort |
Comparative study of the volatile components of fresh and fermented flowers of alnus sieboldiana (Betulaceae) |
| publishDate |
2016 |
| container_title |
Natural Product Communications |
| container_volume |
11 |
| container_issue |
2 |
| doi_str_mv |
10.1177/1934578x1601100233 |
| url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84973411654&doi=10.1177%2f1934578x1601100233&partnerID=40&md5=a5f9652c3fee2d0fd3cb15077185352e |
| description |
Analysis of the volatile components present in the fresh male and female flowers and young leaves shows that 2-phenylethanol is the major component in all these three organs, which play a significant role in the strong resinous aromatic odor. The male flowers contained styrene as a second major compound. The level of styrene does not affect the male flowers odor concentration. The level of β-phenylethyl cinnamate and trans-methyl cinnamate in the fermented male flowers decreased as the fermentation time increased. This was due to the Penicillium enzymatic action on the fermented male flowers. |
| publisher |
Natural Product Incorporation |
| issn |
1934578X |
| language |
English |
| format |
Article |
| accesstype |
|
| record_format |
scopus |
| collection |
Scopus |
| _version_ |
1823296164697473024 |