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Article
Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)
Article first published online: 26 JUN 2006
DOI: 10.1002/ffj.2730080405
Copyright © 1993 John Wiley & Sons, Ltd
1099-1026/asset/cover.gif?v=1&s=a429806765ae1ef41e44a5d31682b3e8a263cf5e "Flavour and Fragrance Journal")
Additional Information
How to Cite
Blank, I. and Schieberle, P. (1993), Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.). Flavour Fragr. J., 8: 191–195. doi: 10.1002/ffj.2730080405
Publication History
- Issue published online: 26 JUN 2006
- Article first published online: 26 JUN 2006
- Manuscript Accepted: 5 FEB 1993
- Manuscript Received: 21 DEC 1992
- Abstract
- References
- Cited By
Keywords:
- Levisticum officinale Koch.;
- Lovage Umbelliferae;
- 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon);
- Gas chromatography-olfactometry;
- Aroma extract dilution analysis;
- Stable isotope dilution assay
Abstract
The acidic fraction of a commercial lovage extract (Levisticum officinaleKoch.) revealed the characteristic seasoning-like principle of the herb. The volatile components were analysed by gas chromatography olfactometry. Aroma extract dilution analysis resulted in six odorants having high sensory relevance. They were identified as 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), (E)-β-damascenone, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-methylbutanoic acid, and acetic acid. These odorants have not yet been reported in the literature as components of lovage. Sotolon was the key aroma compound of the acidic fraction of lovage extract due to its characteristic seasoning-like flavour and high flavour dilution factor. The concentration of sotolon was determined by a stable isotope dilution assay.