Characterization of volatile compounds in ten Piper species cultivated in Hainan Island, South China

References

• Mabberley, D. J. Mabberley’s Plant-Book: A Portable Dictionary of Plants, their Classification and Uses, 3rd ed.; Cambridge University Press: Cambridge, UK, 2008; pp. 20–22.
   Google Scholar
• Quijano-Abril, M. A.; Callejas-Posada, R.; Miranda-Esquivel, D. R. Areas of Endemism and Distribution Patterns for Neotropical Piper Species (Piperaceae). Journal of Biogeography 2006, 33, 1266–1278. DOI: 10.1111/jbi.2006.33.issue-7.
   Google Scholar
• Shi, Y. N.; Xin, Y.; Ling, Y.; Li, X. C.; Hao, C. Y.; Zhu, H. T.; Wang, D.; Yang, C. R.; Xu, M.; Zhang, Y. J. Chemical Constituents from Piper Hainanense and Their Cytotoxicities. Journal of Asian Natural Products Research 2016, 18, 730–736. DOI: 10.1080/10286020.2016.1158709.
   Google Scholar
• Andrade, E. H. A.; Zoghbi, M. D. G. Volatile Constituents of the Leaves and Stems of Piper Glandulosissimum Yunck. Journal of Essential Oil Research 2007, 19, 401–402. DOI: 10.1080/10412905.2007.9699935.
   Google Scholar
• Oliveira, J. C. S. D.; Dias, I. J. M.; Camara, C. A. G. D.; Schwartz, M. O. E. Volatile Constituents of the Leaf Oils of Piper aduncum L. From Different Regions of Pernambuco (Northeast of Brazil). Journal of Essential Oil Research 2006, 18, 557–559. DOI: 10.1080/10412905.2006.9699166.
   Google Scholar
• Hao, C. Y.; Xia, Z. Q.; Fan, R.; Tan, L. H.; Hu, L. S.; Wu, B. D.; Wu, H. S. De Novo Transcriptome Sequencing of Black Pepper (Piper nigrum L.) And an Analysis of Genes Involved in Phenylpropanoid Metabolism in Response to Phytophthora capsici. BMC Genomics. 2016, 17, 822–835. DOI: 10.1186/s12864-016-3155-7.
   PubMed Web of Science ®Google Scholar
• Gajurel, P. R.; Rethy, P.; Kumar, Y. A New Species of Piper (Piperaceae) from Arunachal Pradesh, North-Eastern India. Botanical Journal of the Linnean Society 2001, 137, 417–419. DOI: 10.1111/boj.2001.137.issue-4.
   Google Scholar
• Flora of China Editorial Committee. Flora of China; Science Press & Missouri Botanical Garden: Beijing, 1995; Vol. 4. http://foc.eflora.cn/
   Google Scholar
• Condurso, C.; Cincotta, F.; Tripodi, G.; Verzera, A. Bioactive Volatiles in Sicilian (South Italy) Saffron: Safranal and Its Related Compounds. Journal of Essential Oil Research 2017, 29, 221–227. DOI: 10.1080/10412905.2016.1244115.
   Google Scholar
• Junior, S. B.; Tavares, A. M.; Filho, J. T.; Zini, C. A.; Godoy, H. T. Analysis of the Volatile Compounds of Brazilian Chilli Peppers (Capsicum spp.) At Two Stages of Maturity by Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry. Food Research International 2012, 48, 98–107. DOI: 10.1016/j.foodres.2012.02.005.
   Google Scholar
• Condurso, C.; Verzera, A.; Ragusa, S.; Tripodi, G.; Dima, G. Volatile Composition of Italian Thymus capitatus (L.) Hoffmanns. Et Link Leaves. Journal of Essential Oil Research 2013, 25, 239–243. DOI: 10.1080/10412905.2013.775680.
   Google Scholar
• Steinhaus, M.; Schieberle, P. Characterization of Odorants Causing an Atypical Aroma in White Pepper Powder (Piper nigrum L.) Based on Quantitative Measurements and Orthonasal Breakthrough Thresholds. Journal of Agricultural and Food Chemistry 2005, 53, 6049–6055. DOI: 10.1021/jf0506030.
   Google Scholar
• Dominique, F.; Amaral, A. C. F.; Gérzia, M. C.; Leon, A. L. L.; Silva, J. R. D. A. Chemical and Biological Analyses of the Essential Oils and Main Constituents of Piper Species. Molecules 2012, 17, 1819–1829. DOI: 10.3390/molecules17021819.
   PubMed Web of Science ®Google Scholar
• Jagella, T.; Grosch, W. Flavour and Off-Flavour Compounds of Black and White Pepper (Piper nigrum L.) I. Evaluation of Potent Odorants of Black Pepper by Dilution and Concentration Techniques. European Food Research and Technology 1999, 209, 16–21. DOI: 10.1007/s002170050449.
   Google Scholar
• Jagella, T.; Grosch, W. Flavour and Off-Flavour Compounds of Black and White Pepper (Piper nigrum L.) II. Odour Activity Values of Desirable and Undesirable Odorants of Black Pepper. European Food Research and Technology 1999, 209, 22–26. DOI: 10.1007/s002170050450.
   Google Scholar
• Guerrini, A.; Sacchetti, G.; Rossi, D.; Paganetto, G.; Muzzoli, M.; Andreotti, E.; Tognolini, M.; Maldonado, M. E.; Bruni, R. Bioactivities of Piper aduncum L. And Piper Obliquum Ruiz & Pavon (Piperaceae) Essential Oils from Eastern Ecuador. Environmental Toxicology and Pharmacology 2009, 27, 39–48. DOI: 10.1016/j.etap.2008.08.002.
   Google Scholar
• Santos, P. R. D.; Moreira, D. L.; Guimarães, E. F.; Kaplan, M. A. C. Essential Oil Analysis of 10 Piperaceae Species from the Brazilian Atlantic Forest. Phytochemistry. 2001, 58, 547–551. DOI: 10.1016/S0031-9422(01)00290-4.
   PubMed Web of Science ®Google Scholar
• Maia, J. G. S.; Andrade, E. H. A. Database of the Amazon Aromatic Plants and Their Essential Oils. Quimica Nova 2009, 32, 595–622. DOI: 10.1590/S0100-40422009000300006.
   Google Scholar
• Dominique, F.; Amaral, A. C. F.; Machado, G. M. C.; Leon, L. L.; Silva, J. R. D. A. Chemical and Biological Analyses of the Essential Oils and Main Constituents of Piper Species. Molecules 2012, 17, 1819–1829. DOI: 10.3390/molecules17021819.
   PubMed Web of Science ®Google Scholar
• Mazida, M. M.; Salleh, M. M.; Osman, H. Analysis of Volatile Aroma Compounds of Fresh Chilli (Capsicum annuum) during Stages of Maturity Using Solid Phase Micro Extraction (SPME). Journal of Food Composition and Analysis 2005, 18, 427–437. DOI: 10.1016/j.jfca.2004.02.001.
   Google Scholar
• Topul, R.; Wossa, S. W.; Leach, D. N.; Waterman, P. G. Volatile Chemical Constituents of Piper aduncum L and Piper gibbilimbum C.D.C (Piperaceae) from Papua New Guinea. Molecules 2007, 12, 389–394. DOI: 10.3390/12030389.
   PubMed Web of Science ®Google Scholar
• Varughese, T.; Unnikrishnan, P. K.; Deepak, M.; Balachandran, I.; Shree, A. B. S. Chemical Composition of the Essential Oils from Stem, Root, Fruit and Leaf of Piper longum Linn. Journal of Essential Oil Bearing Plants 2016, 19, 52–58. DOI: 10.1080/0972060X.2015.1119065.
   Google Scholar
• Srivastave, S.; Gupta, M. M.; Kumar, S. Volatile Constituents of the Essential Oil of Piper mullesua from Manipur (India). Journal of essential Oil Research 1999, 11, 563–564. DOI: 10.1080/10412905.1999.9701214.
   Google Scholar
• Qin, X. W.; Lai, J. X.; Tan, L. H.; Hao, C. Y.; Li, F. P.; He, S. Z.; Song, Y. H. Characterization of Volatile Compounds in Criollo, Forastero, and Trinitario Cocoa Seeds (Theobroma cacao L.) In China. International Journal of Food Properties 2017, 20, 2261–2275. DOI: 10.1080/10942912.2016.1236270.
   Google Scholar
• Arctander, S.;. Perfume and Flavour Chemicals; Arctander: Elizabeth, NJ, 1969.
   Google Scholar
• Ziegleder, G.;. Linalool Contents as Characteristic of Some Flavour Grade Cocoas. Z. Lebensm. Food Research 1990, 191, 306–309. DOI: 10.1007/BF01202432.
   Web of Science ®Google Scholar
• Werkhoff, P.; Gûntert, M.; Kramme, G.; Sommer, H.; Kaulen, J. Vacuum Headspace Method in Aroma Research: Flavor Chemistry of Yellow Passion Fruits. Journal of Agricultural and Food Chemistry 1998, 46, 1076–1093. DOI: 10.1021/jf970655s.
   Google Scholar
• Hadi, M. A. M. E.; Zhang, F. J.; Wu, F. F.; Zhou, C. H.; Tao, J. Advances in Fruit Aroma Volatile Research. Molecules 2013, 18, 8200–8229. DOI: 10.3390/molecules18078200.
   PubMed Web of Science ®Google Scholar
• Blank, I.; Grosch, W. Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) By Aroma Extract Dilution Analysis. Journal of Food Science 1991, 56, 63–67. DOI: 10.1111/jfds.1991.56.issue-1.
   Google Scholar
• Saltini, R.; Akkerman, R.; Frosch, S. Optimizing Chocolate Production through Traceability: A Review of the Influence of Farming Practices on Cocoa Bean Quality. Food Control 2013, 29, 167–187. DOI: 10.1016/j.foodcont.2012.05.054.
   Google Scholar
• Cerny, C.; Fay, L. B. Mechanism of Formation of Alkylpyrazine in the Maillard Reaction. Journal of Agricultural and Food Chemistry 1995, 43, 2818–2822. DOI: 10.1021/jf00059a009.
   Google Scholar
• Krysiak, W.; Majda, T.; Nebesny, E. An Effect of Relative Air Humidity on the Content of Volatile Compounds in Roasting Cocoa Beans. In Focus on Food Engineering Research and Development; Vivian, N.P., Eds.; Nova Science, Inc.: Vivian, N.P., 2007; pp. 467–482.
   Google Scholar