Volatile Constituents and Key Odorants in Leaves, Buds, Flowers, and Fruits of Laurus nobilis L.

Abstract

The volatiles of fresh leaves, buds, flowers, and fruits from bay (Laurus nolilis L.) were isolated by solvent extraction and analyzed by capillary gas chromatography−mass spectrometry. Their odor quality was characterized by gas chomatography−olfactometry−mass spectrometry (HRGC-O-MS) and aroma extract dilution analysis (AEDA). In fresh bay leaves 1,8-cineole was the major component, together with α-terpinyl acetate, sabinene, α-pinene, β-pinene, β-elemene, α-terpineol, linalool, and eugenol. Besides 1,8-cineole and the pinenes, the main components in flowers were α-eudesmol, β-elemene, and β-caryophyllene, in fruits (E)-β-ocimene and biclyclogermacrene, and in buds (E)-β-ocimene and germacrene D. The aliphatic ocimenes and farnesenes were absent in leaves. By using HRGC-O-MS 21 odor compounds were identified in fresh leaves. Application of AEDA revealed (Z)-3-hexenal (fresh green), 1,8-cineole (eucalyptus), linalool (flowery), eugenol (clove), (E)-isoeugenol (flowery), and an unidentified compound (black pepper) with the highest flavor dilution factors. Differences between buds, flowers, fruits, and leaves with regard to the identified odor compounds are presented. Keywords: Laurus nobilis L.; bay; key odorants; volatile compounds; HRGC−olfactometry−MS; AEDA; FD factors