Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 22, Pages 6530-6536Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf030399l
Keywords
rhubarb; volatiles; vacuum headspace method; C-6 components; GC-O
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Volatiles of rhubarb (Rheum rhabarbarum L.) stalks were isolated by means of vacuum headspace method and analyzed by capillary gas chromatography-mass spectrometry. Fifty-nine components were reported for the first time in rhubarb. A striking feature of the extracts obtained is the preponderance (similar to65%) of compounds with C-6 skeletons. In addition to unsaturated C-6 aldehydes and alcohols, substantial amounts of the less common (E)-2- and (E)-3-hexenoic acid were detected. Gas chromatography-olfactometry and determination of odor activity values revealed the sensory importance of the C-6 compounds to the aroma of rhubarb. Comparative experiments involving the inhibition of enzyme activities revealed that the initial spectrum of C-6 components is changed due to subsequent isomerization and reductions. Thus, contributions of (Z)-3-hexenal and the unsaturated acids decrease, and (E)-2-hexenal/(E)-2-hexenol play major sensory roles.
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