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The acidic volatile components in Midwest Scotch spearmint oil (Mentha gracilis Sole) were investigated by means of GC, GC/MS and other analytical techniques. A total of 46 acidic components (35 carboxylic acids and 11 phenols) were identified from the oil. Among them, three carboxylic acids peculiar to spear mint oil, cis-2-pentylcyclopropane-1-carboxylic acid, 3-isopropenylpentane-1,5-dioic acid, and 3-isopropenyl-6-oxoheptanoic acid were newly assigned by spectral data and by synthesis. The absolute configuration of one of the compounds was determined to be (IS, 2R)-(+)-enantiomer by an enantioselective multidimensional GC. The quantitative comparison of the major acidic components in the other three types of spearmint oil, in two types of peppermint oil, and in cornmint oil were discussed.

The volatile components of the concrete from flowers of honeysuckle Lonicera japonica Thunb. were analysed by GC and GC-MS. One hundred and fifty compounds, made up of 36 hydrocarbons, 28 alcohols, 21 aldehydes, 12 ketones, 38 esters and 15 miscellaneous, were identified and the important components that characterize the volatiles of honeysuckle flowers were recognized to be linalol, (Z)-jasmone, (Z)-jasmin lactone, methyl jasmonate, and methyl epi-jasmonate. In addition, changes of the volatile components emitted from the living flowers throughout the whole day were investigated by dynamic headspace analysis using GC and GC-MS, and the strongest odour was found to be emitted in the middle of the night.

The smoke of two kinds of Vietnamese agarwood (Kanankoh and Jinkoh) generated by heating was analyzed by using fused silica capillary GC/M S. Kanankoh smoke contained many kinds of fragrant sesquiterpenes along with a small amount of pulp wood pyrolysis products such as acetic acid, benzaldehyde, and vanillin as a top note. On the other hand, many aromatic compounds that might be produced by pyrolysis of ligneous part were detected from Jinkoh smoke. The odor profiles of Kanankoh and Jinkoh smokes are also discussed.

Two new sesquiterpene aldehydes, (−)-selina-3,11-dien-14-al and (+)-selina-4,11-dien-14-al, methyl ester derivatives of three new sesquiterpene carboxylic acids, (−)-methyl selina-3,11-dien-14-oate, (+)-methyl selina-4.11-dien-14-oate, and (+)-methyl 9-hydroxyselina-4,11-dien-14-oate, and a new nor-sesquiterpene ketone, (+)-1,5-epoxy-nor-ketoguaiene, have been isolated from Aquilaria agallocha (agarwood). Their structures have been established on the bases of detailed spectroscopic analyses and synthesis. The occurrences of dehydrojinkoh-eremol and neopetasane in agarwood were also confirmed by comparison of their mass spectral data and R inn , on capillary GC with those of synthesized samples. The odoriferous properties of some natural and synthesized sesquiterpenes are also described.

The solvent extracts obtained from four kinds of agarwood (Kanankoh and Jinkoh), all of which were collected in Vietnam and imported via Hong Kong, were analyzed using fused silica capillary gas chromatography and mass spectrometric techniques. The difference between Kanankoh (Aquilaria agallocha Roxb.) and other agarwood (Jinkoh—tentatively identified as A. sinensis (Lour.) Gilg.) was studied by comparing the compositions of their extracts. Kanankoh contained large amount of chromone derivatives as previously reported. Moreover, it was found that two types of Kanankoh existed. One of them was rich in oxygenated guaiane and eudesmane derivatives, while the other contained oxo-agarospirol as a major sesquiterpene component. The biosynthesis of the sesquiterpenes in Kanankoh is also discussed.

The basic fraction of spearmint Midwest Scotch oil (spearmint MWS, Mentha gentilis f. cardiaca) was analyzed by fused silica capillary gas chromatography and mass spectrometric techniques. A total of 38 nitrogen-containing components including 11 new pyridine derivatives, 2-isopropyl-4-methylpyridine, 4-isopropenyl-2-methylpyridine, 2-ethyl-4-isopropenylpyridine, 2-acetyl-4-isopropylpyridine, 2,4-diisopropenylpyridine, 2-acetyl-4-isopropeny1pyridine, 4-acetyl-2-isopropenylpyridine, 5-[(Z)-1-buten-1-yl]-2-propylpyridine, 5-(E)-1-buten-1-yl]-2-propylpyridine, 3-[(Z)-1-buten-1-yl]-4-propylpyridine

Seven new sesquiterpenes, all of which have a guaiane skeleton, i.e. (−)-guaia-1(10),11-dien-15-ol, (−)-guaia-1(10),11-diene-15-carboxylic acid, methyl guaia-1(10),11-diene-15-carboxylate, (+)-guaia-1(10),11-dien-9-one, (−)-1,10-epoxyguai-11-ene, (−)-guaia-1(10),11-dien-15,2-olide and (−)-rotundone, have been isolated from Aquilaria agallocha (agarwood). Their structures have been established on the bases of detailed spectroscopic analyses and synthesis.

Three new sesquiterpenes, (−)-guaia-1(10),11-dien-15-al, (−)-selina-3,11-dien-9-one, and (+)-selina-3,11-dien-9-ol, have been isolated from Aquilaria agollocha (agarwood). Their structures have been established on the bases of detailed spectroscopic analyses and synthesis. The odoriferous properties of these compounds are also described.

The volatile components were experimentally produced by heating short-necked clam (Tapes philippinarum) with glass beads. Three flavor concentrates, obtained by distillation at three temperature ranges (98-101, 101-115, and 115-160°C), were analyzed by GC-MS. A total of 76 compounds were identified. They included 9 acyclic nitrogen compounds, 9 pyrazines, 6 pyridines, 6 pyrroles, 5 pyrrolidines, 5 acyclic sulfur compounds, and 1-methylpyrrolidine-2, 5-dione. The last concentrate (115-160°C) gave a pleasant roasted odor of short-necked clam was char-acterized by the following flavor components: 3, 4, 5, 6-tetrahydro-2, 4, 6-trimethyl-2H-1, 3, 5-thiadiazine, 5, 6-dihydro-2, 4, 6-trimethyl-4H-1, 3, 5-dithiazine, 2-methyl-2-thiazoline, 3-hydroxy-2-methyl-4H-pyrone (maltol), and N, N-dimethylglycine methyl ester. While the second concen-trate (101-115°C) having the boiled odor of the clam contained some pyrazines, some pyridines, and the ester as major flavor components.

Steam distilled oil of quince fruit (Cydonia oblonga Mill.=C. vulgaris Pers., marmelo in Japanese) was analyzed by gas chromatography and gas chromatography-mass spectrometry. Sixty-two compounds, 2 hydrocarbons, 13 esters, 11 alcohols, 11 aldehydes, 11 ketones, 5 lactones and 9 miscellaneous compounds, were identified. Of them, the chemical structures of two new oxide compounds, trans- and cis-3-methyl-5-[(E)-3′-methyl-13′-butadien-1′-yl]tetrahydrofuran, were elucidated by instrumental analyses.

The chemotypes of Mentha arvensis (Nihon hakka) have been grouped by combinations of its major components, that is, menthol, menthone, pulegone, piperitone, piperitenone and piperitone oxide in the essential oil. The present report deals with a new chemotype of M. arvensis containing piperitenone oxide-piperitorie oxide as major components of the essential oil. Plants were harvested at blooming time in August and were distilled with steam to yield the oil. The components in the essential oil were detected by the GC-MS method and content of each component was calculated by integrator combined with GLC. The major components were piperitenone oxide(21.8%) and piperitone oxide (28.5%). The oil collected in October showed to contain piperitenone oxide (1.6%) and piperitone oxide (50.5%). The biosynthetic pathways of the major monoterpenes of this chemotype were discussed based on content variations of the essential oil in different seasons.

cis-3-Butyl-4-vinylcyclopentene, trans-1-[(1Z)-hexenyl]-2-vinylcyclopropane, 4-[(1E)-hexenyl]-cyclopentene, and 6-[(1E)-butenyl]-cyclohepta-1,4-diene were newly identified in the essential oils from fresh Dictyopteris prolifera and D. undulata. On the other hand, the oil of D. divaricata was found to consist mostly of a single sesquiterpene, cubenol (over 95%) instead of the C11-compounds. The growth-locality variation in the chemical compositions of the essential oils in the genus Dictyopteris was discussed.

VOLATILE OILS isolated by steam distillation of fresh edible kelps (Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida) were analyzed by GC and GC-MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determined that this alcohol was an important contributor to the kelp flavor. Additional major components included (E, Z)-2,6-nonadienal, (E)-2-no-nenal, (Z, Z)-3,6-nonadienal, (E, Z)-2,6-nonadienol, (E)-2-nonenol, myristic acid, and ω-hexadecenoic acid.

(Z)-8-Heptadecenal, (Z,Z)-8, 11-heptadecadienal and 8,11,14-heptadecatrienal, were produced enzymatically from oleic, linoleic and linoleni