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Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents.
Nat Prod Commun. 2015 Jun; 10(6):1047-50.NP

Abstract

Turmeric is a popular material that plays an important role in the flavor and fragrance industries. Although many compounds have been reported as components of turmeric, its aroma profile has not been clarified. Recently we have developed a new approach for evaluating the complex odors of materials based on recent research on the mechanism of odor recognition. Here we report the characteristic aroma properties of turmeric obtained through the investigation of its aroma profile. The hexane extract of turmeric had a turmeric-like odor, whereas the steam distillate of turmeric had a pungent, non-turmeric-like odor. We carried out bulb-to-bulb distillations of the extract and the steam distillate. For the hexane extract, two fractions with completely different odors were obtained. One was a high boiling point fraction (group A) with a turmeric-like odor, which consisted of ar-turmerone and β-turmerone as the main components, and the other was a low boiling point fraction (group B), which consisted of α-curcumene and β-sesquiphellandrene. In contrast, the bulb-to-bulb distillation of the steam distillate gave a fraction (group C) with a very different odor from groups A and B. Group C was composed of several kinds of alcohols that were not present in groups A and B. These results indicate that the group C fraction causes the different, pungent odor of the turmeric oil obtained by steam distillation. The variation in the aroma of turmeric depended on the combination of these three groups of odor constituents.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26197548

Citation

Hasegawa, Toshio, et al. "Aroma of Turmeric: Dependence On the Combination of Groups of Several Odor Constituents." Natural Product Communications, vol. 10, no. 6, 2015, pp. 1047-50.
Hasegawa T, Nakatani K, Fujihara T, et al. Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents. Nat Prod Commun. 2015;10(6):1047-50.
Hasegawa, T., Nakatani, K., Fujihara, T., & Yamada, H. (2015). Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents. Natural Product Communications, 10(6), 1047-50.
Hasegawa T, et al. Aroma of Turmeric: Dependence On the Combination of Groups of Several Odor Constituents. Nat Prod Commun. 2015;10(6):1047-50. PubMed PMID: 26197548.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents. AU - Hasegawa,Toshio, AU - Nakatani,Kenta, AU - Fujihara,Takashi, AU - Yamada,Hideo, PY - 2015/7/23/entrez PY - 2015/7/23/pubmed PY - 2015/8/22/medline SP - 1047 EP - 50 JF - Natural product communications JO - Nat Prod Commun VL - 10 IS - 6 N2 - Turmeric is a popular material that plays an important role in the flavor and fragrance industries. Although many compounds have been reported as components of turmeric, its aroma profile has not been clarified. Recently we have developed a new approach for evaluating the complex odors of materials based on recent research on the mechanism of odor recognition. Here we report the characteristic aroma properties of turmeric obtained through the investigation of its aroma profile. The hexane extract of turmeric had a turmeric-like odor, whereas the steam distillate of turmeric had a pungent, non-turmeric-like odor. We carried out bulb-to-bulb distillations of the extract and the steam distillate. For the hexane extract, two fractions with completely different odors were obtained. One was a high boiling point fraction (group A) with a turmeric-like odor, which consisted of ar-turmerone and β-turmerone as the main components, and the other was a low boiling point fraction (group B), which consisted of α-curcumene and β-sesquiphellandrene. In contrast, the bulb-to-bulb distillation of the steam distillate gave a fraction (group C) with a very different odor from groups A and B. Group C was composed of several kinds of alcohols that were not present in groups A and B. These results indicate that the group C fraction causes the different, pungent odor of the turmeric oil obtained by steam distillation. The variation in the aroma of turmeric depended on the combination of these three groups of odor constituents. SN - 1934-578X UR - https://www.unboundmedicine.com/medline/citation/26197548/Aroma_of_Turmeric:_Dependence_on_the_Combination_of_Groups_of_Several_Odor_Constituents_ L2 - https://antibodies.cancer.gov/detail/CPTC-AKR1B1-1 DB - PRIME DP - Unbound Medicine ER -