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Volatile Composition of Oyster Leaf (Mertensia maritima (L.) Gray)

Author:
Delort, Estelle, Jaquier, Alain, Chapuis, Christian, Rubin, Mark, Starkenmann, Christian
Source:
Journal of agricultural and food chemistry 2012 v.60 no.47 pp. 11681-11690
ISSN:
1520-5118
Subject:
Mertensia, gas chromatography, leaves, mass spectrometry, volatile compounds
Abstract:
Oyster leaf (Mertensia maritima), also called vegetarian oyster, has a surprising oyster-like aroma. Its volatile composition was investigated here for the first time. In total, 109 compounds were identified by gas chromatography–mass spectrometry (GC-MS) and quantified by GC-FID. The use of GC–olfactometry on both polar and nonpolar columns allowed the detection of the molecules having an oyster-like, marine odor. Four compounds were identified and confirmed by synthesis: (Z)-3-nonenal, (Z)-1,5-octadien-3-ol, (Z,Z)-3,6-nonadienal, and (Z)-1,5-octadien-3-one. After evaluation of freshly prepared reference samples, these compounds were confirmed to be reminiscent of the oyster-like marine notes perceived in the tasting of cut leaves.
Agid:
315736