dentification of the volatile component(s) causing the characterisc foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae)

J.P.F.G. Helsper, M.W. Bucking, S. Muresan, J. Blaas, W.A. Wietsma

    Research output: Contribution to journalArticleAcademicpeer-review

    11 Citations (Scopus)

    Abstract

    To identify the component(s) causing the foxy odor, characteristic for some Fritillaria imperialis cultivars, the headspace of flower bulbs was analyzed using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Six Fritillaria species and cultivars were selected as follows: F. imperialis cv. Premier (very strong foxy odor), F. imperialis cv. Lutea (strong foxy odor), F. imperialis ssp. Inodora (no odor), Fritillaria eduardii (weak mousy odor), Fritillaria raddeana (no odor), and an F1 of F. imperialis Lutea × Inodora (weak foxy odor). Volatiles from these flower bulbs were accumulated on Tenax and injected into the GC by thermodesorption. The majority of the volatiles consisted of low molecular weight aliphatic compounds. GC-O revealed that the foxy odor was caused by a single component, identified as 3-methyl-2-butene-1-thiol on the basis of smell in GC-O analyses (two GC columns), mass spectra, and retention times. Chemical identification was substantiated by GC-O and GC-MS of an authentic standard of 3-methyl-2-butene-1-thiol, prepared by organic synthesis
    Original languageEnglish
    Pages (from-to)5087-5091
    JournalJournal of Agricultural and Food Chemistry
    Volume54
    Issue number14
    DOIs
    Publication statusPublished - 2006

    Keywords

    • defensive spray
    • tenax ta
    • skunk
    • mephitis
    • release
    • coffee
    • beer

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