Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) |
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Authors: | Tae Hwan Kim Tae Ho Kim Joong Han Shin Eun Jeong Yu Young-Suk Kim Hyong Joo Lee |
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Affiliation: | (1) Department of Food Science and Technology, School of Agricultural Biotechnology, and 2Research Center for Agriculture and Life Sciences, Seoul National University, Suwon, 441-744;(2) Department of Foods and Nutrition, Ewha Womans University, Seoul , 120-750, Korea |
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Abstract: | Zanthoxylum piperitum (prickly ash) was grown as a suspension culture in Schenk and Hildebrandt medium supplemented with 50 g sucrose l–1 and 0.5 mg 2,4-dichlorophenoxyacetic acid l–1 for 21 days with elicitation by pectin added at day 15. Volatile compounds were extracted from the culture and 3-hydroxy-2-butanone was identified by GC-MS as the most abundant compound, followed by -butyrolactone and 2,3-butanedione. 2,3-Butanedione, ethyl 3-methylbutyrate, and ethyl 2-methylpropanoate were identified as the most intense aroma-active compounds and represented the characteristic aroma of the culture. |
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Keywords: | aroma-active compounds 2,3-butanedione pectin elicitation suspension culture Zanthoxylum piperitum |
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