Sensory and Instrumental Evaluation of Catnip (<i>Nepeta cataria </i>L<i>.</i>) Aroma
Renata Baranauskienė, R. Venskutonis, Jan Demyttenaere
Journal of Agricultural and Food Chemistry
Abstract
The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles. Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip. Differences in the quantitative compositions of volatile compounds isolated by the different techniques were considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil, and extract; aroma profiles of the products were expressed graphically, and some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Geranyl acetate, citronellyl acetate, citronellol, and geraniol are major constituents in catnip (Nepeta cataria L.)
“Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip.”
Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction were used for the isolation of aroma volatiles
“Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles.”
individual compounds present in catnip affect the overall aroma of this herb
“some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.”