P-Ocimene

Ealdt J, Arimura G, Gershenzon J, Takabayashi J, Bohlmann J (2003) Functional identification of AtTPSOS as ( )-P-ocimene synthase a monoterpene synthase catalyzing jasmonate- and wound-induced volatile formation in Arabidopsis thaliana. Planta 216 745-751... 

The sensory properties of black pepper oil obtained by steam distillation of ground peppercorns were analysed with the aid of column chromatography, high-resolution GC and GC-MS. A total of 46 compounds were identified, including (EJ-p-ocimene, 8-guaiene, (Z)(E)-farnesol, 8-cadinol and guaiol, which are reported for the first time as volatile compounds of the essential oil. Sabinene and terpinen-4-ol appeared to be the most important contributors among the volatile compounds to the characteristic odour of black pepper oil (Pino et al., 1990). 

Van Ruth et al. (1995) described the flavour components in bell peppers. Out of 47 compounds identified, 12 could be detected by assessors at a sniffing port on a gas chromatograph. 3(2220) 2-Methylpropanal,9 2-methylbutanal, 10 3-methylbutanal, 13(2370) 2,3-butanedione, 15(3382) l-penten-3-one, 19(2557) hexanal, 25(2540) heptanal, 29 P-ocimene, 35 frans-3-hepten-2-one, 39 dimethyltrisulphide, 45(3132) 2-isobutyl-3-methoxypyrazine and 47(3639) P-cyclocitral were the major compounds. 

The flavour volatile constituents of the seed cotyledons, fruits and leaves of M. koenigii L. were analysed by GC-MS and compared with curry leaf flavour constituents (Walde et al., 2005). These consist of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpenes. The major constituents of curry leaf are monoterpenes (70%), seed cotyledons (86%) constituting a-pinene (52%) and c/s-P-ocimene (34%) raw fruit oil containing monoterpenes (80%) and oxygenated monoterpenes (4.8%) and fruit pulp oil containing monoterpenes (61%). 

M. koenigii (Linn), commonly known as the curry leaf plant, is highly valued for its characteristic aroma and medicinal properties. Its leaves are used extensively for culinary purposes, especially in curries and chut-neys, but also in vegetable, fish and meat dishes, pickles, buttermilk preparations, curry powder blends, etc. The major volatile components in curry leaf are a-pinene, 3-caryophyllene, (Ii)-P-ocimene, linalool and P-phellandrene. M. koenigii is a rich source of carbazole alkaloids. Its leaves, roots and bark are a tonic, stomachic and carminative. It is shown to possess a hypo-cholesterol effect and many other health benefits. The crop promises great scope in various biochemical and industrial applications in the future. 

The volatiles of fresh leaves, buds, flowers and fruits were isolated by solvent extraction and analysed by capillary gas chromatography-mass spectrometry. Their odour quality was characterized by gas chromatography-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 a-terpinyl acetate, sabinene, a-pinene, P-pinene, P-elemene, a-terpineol, linalool and eugenol. Besides 1,8-cineole and the pinenes, the main components in the flowers were a-eudesmol, P-elemene and P-caryophyllene, in the fruits (EJ-P-ocimene and biclyclogermacrene, and... 

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