Abstract
The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Viola × wittrockiana), together with their sensory attributes. The sensory analysis (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME–GC–MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of ethyl octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers.
Similar content being viewed by others
References
Ye Q (2013) Characterization of volatile constituents of Magnolia denudata Desr flowers by gas chromatography-mass spectrometry with headspace solid-phase microextraction. Chem Asian J 25:6199–6202
Deng C, Song G, Hu Y (2004) Rapid determination of volatile compounds emitted from Chimonanthus praecox flowers by HS-SPME-GC-MS. Z. Naturforsch B Chem Sci 59:636–640
Fernando LN, Grun IU (2001) Headspace–SPME analysis of volatiles of the ridge gourd (Luffa acutangula) and bitter gourd (Momordica charantia) flowers. Flavour Fragr J 16:289–293
Movafeghi A, Djozan D, Torbati S (2010) Solid-phase microextraction of volatile organic compounds released from leaves and flowers of Artemisia fragrans, followed by GC and GC/MS analysis. Nat Prod Res 24:1235–1242
Rout PK, Rao YR, Naik S (2012) Analysis of floral volatiles by using headspace-solid phase microextraction: a review. Chem Asian J 24:945–956
Mazza G, Cottrell T (1999) Volatile components of roots, stems, leaves, and flowers of Echinacea Species. J Agric Food Chem 47:3081–3085
Oliveira LL, Carvalho MV, Melo L (2014) Health promoting and sensory properties of phenolic compounds in food. Rev Ceres 61:764–779
Almeida V, Gonçalves V, Galego L, Miguel G, Costa M (2006) Volatile constituents of leaves and flowers of Thymus mastichina by headspace solid-phase microextraction. Acta Hort 723:239–242
Li A-N, Li S, Li H-B, Xu D-P, Xu X-R, Chen F (2014) Total phenolic contents and antioxidant capacities. J Funct Foods 6:319–330
Fernandes L, Casal S, Pereira JA, Ramalhosa E, Saraiva J (2017) Optimization of high pressure bioactive compounds extraction from pansies (Viola × wittrockiana) by response surface methodology. High Pressure Res 37:415–425
Nieuwenhuizen NJ, Green S, Atkinson RG (2010) Floral sesquiterpenes and their synthesis in dioecious kiwifruit. Plant Signal Behav 5:61–63
Flamini G, Cioni PL, Morelli I (2003) Use of solid-phase micro-extraction as a sampling technique in the determination of volatiles emitted by flowers, isolated flower parts and pollen. J Chromatogr A 998:229–233
Yuan C, Lu Z, Jin Z (2014) Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin. Food Chem 152:140–145
Malheiro R, Pinho PG, Casal S, Bento A, Pereira JA (2011) Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. J Sci Food Agric 91:1693–1701
Cossé AA, Baker TC (1999) Electrophysiologically and behaviorally active volatiles of buffalo gourd root powder for corn rootworm beetles. J Chem Ecol 25:51–66
Nuttley WM, Harbinder S, Kooy DV (2001) Regulation of distinct attractive and aversive mechanisms mediating benzaldehyde chemotaxis in caenorhabditis elegans. Learn Mem 8:170–181
Syed Z, Leal WS (2009) Acute olfactory response of Culex mosquitoes to a human- and bird-derived attractant. Proc Natl Acad Sci USA 106:18803–18808
Cremer D, Eichner K (2000) Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder. J Agric Food Chem 48:2454–2460
Benvenuti S, Bortolotti E, Maggini R (2016) Antioxidant power, anthocyanin content and organoleptic performance of edible flowers. Sci Hortic 199:170–177
Ferrer-Gallego R, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT (2014) Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas. Food Res Int 62:1100–1107
Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review. Am J Clin Nutr 72:1424–1435
Ares G, Barreiro C, Deliza R, Gámbaro A (2009) Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Res Int 42:871–878
Golner MC, Zamora MC, Paola LD, Gianninoto H, Bandoni A (2009) Effect of ethanol levels in the perception of the aroma attributes and the detection of volatiles compounds in red wine. J Sens Stud 24:243–257
Kaack K, Christensen LP, Hughes M, Eder R (2006) Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigra L.) extracts. Eur Food Res Technol 223:57–70
García-González DL, Tena N, Aparicio-Ruiz R, Morales MT (2008) Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Sci 80:315–325
Steinhaus M, Wilhelm W, Schieberle P (2007) Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis. Eur Food Res Technol 226:45–55
Niu L, Bao J, Zhao L, Zhang Y (2011) Odor properties and volatile compounds analysis of Torreya grandis aril extracts. J Essential Oil Res 23:1–6
Kalua CM, Allen MS, Bedgood DR Jr, Bishop AG, Prenzler PD, Robards K (2007) Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem 100:273–286
Acree T, Arn H (2003) Flavornet. http://www.flavornetorg/indexhtml. Acessed 18th Dec 2017
Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J (2017) Authenticity assessment of the “Onisiówka” nalewka liqueurs using two-dimensional gas chromatography and sensory evaluation. Food Anal Method 10:1709–1720
Dudareva N, Martin D, Kish CM, Kolosova N, Gorenstein N, Fäldt J, Miller B, Bohlmann J (2003) (E)-β-Ocimene and myrcene synthase genes of floral scent biosynthesis in snapdragon: function and expression of three terpene synthase genes of a new terpene synthase subfamily. Plant Cell 15:1227–1241
Shade F, Legge RL, Thompson JE (2001) Fragrance volatiles of developing and senescing carnation flowers. Phytochemistry 56:703–710
Kong Y, Sun M, Pan H-T, Zhang Q-x (2012) Composition and emission rhythm of floral scent volatiles from eight lily cut flowers. J Am Soc Hortic Sci 137:376–382
Schiestl FP (2010) The evolution of floral scent and insect chemical communication. Ecol Lett 13:643–656
Héthelyi ÉB, Szarka S, Lemberkovics É, Szoke É (2010) SPME-GC/MS identification of aroma compounds in rose flowers. Acta Agro Hung 58:283–287
Koksall N, Aslancan H, Sadighazadi S, Kafkas E (2015) Chemical investigation on Rose damascena Mill volatiles; Effects of storage and drying conditions. Acta Sci Pol Technol Aliment 14:105–114
Zhang F-P, Yang Q-Y, Wang G, Zhang S-B (2016) Multiple functions of volatiles in flowers and leaves of Elsholtzia rugulosa (Lamiaceae) from southwestern China. Sci Rep 6:1–6
Adams RP (2007) Identification of essential oil components by gas-chromatography/mass spectrometry, 4th edn. Allured Business Media, Illinois
Acknowledgements
The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant [SFRH/BD/95853/2013] and FCT/MEC for the financial support to QOPNA research Unit [FCT UID/QUI/00062/2013], through national funds and when applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and to REQUIMTE through the Project [PEst/UID/QUI/50006/2013]. The authors are also grateful to FCT (Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
Rights and permissions
About this article
Cite this article
Fernandes, L., Casal, S., Pereira, J.A. et al. Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception. Eur Food Res Technol 245, 593–606 (2019). https://doi.org/10.1007/s00217-018-3183-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-018-3183-4