Naginata ketone
Naginata ketone and geraniol are the aroma-active compounds in the essential oil and headspace from Elsholtzia splendens.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Flavour Fragr. J.,200823: 58-64.
Aroma‐active compounds of Elsholtzia splendens using AEDA and HS–SPME–GC–O dilution analysis[Reference:
WebLink]
This study was conducted to determine the composition of essential oil and headspace from Elsholtzia splendens, and to determine the aroma-active compounds of this aromatic plant.
METHODS AND RESULTS:
Eighty-five components were identified in the oil by GC and GC–MS. The major compounds were Naginata ketone (70.43%) and elsholtzia ketone (4.95%). Sixty-eight volatile flavour constituents were detected in the headspace of this herb, and geranyl acetate (4.48%) was the most abundant component. Flavour dilution (FD) factors were evaluated by aroma extract dilution analysis with gas chromatography–olfactometry (GC–O). Naginata ketone, α-pinene, elsholtzia ketone, carvone oxide and geraniol showed high FD-factors (≥5). Naginata ketone, geraniol, elsholtzia ketone, carvone oxide and geranyl acetate were regarded as the characteristic odour components of the essential oil by the sniffing test. Especially, Naginata ketone and geraniol were considered as most similar odour components to Elsholtzia splendens by organoleptic evaluation with GC–O.
CONCLUSIONS:
Naginata ketone, nerol, geraniol and carvone oxide were considered as having a Elsholtzia splendens-like odour by headspace solid-phase microextraction GC–O (HS–SPME–GC–O) dilution analysis.
Naginata ketone was the most intensive compound in HP–SPME–GC–O dilution analysis by varying the fibre length, and Naginata ketone and geraniol were the aroma-active compounds in HS–SPME–GC–O dilution analysis by varying the GC split ratio.
