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Identification of Odor-Active Compounds Released from a Damaged Plant of the Asian Skunk Cabbage Symplocarpus renifolius

  • Kensuke Sakamaki*
    Kensuke Sakamaki
    Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
    *E-mail: [email protected]. Tel: +81-44-411-0298. Fax: +81-44-434-5257.
  • Suguru Oguri
    Suguru Oguri
    Department of Northern Biosphere Agriculture, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
    More by Suguru Oguri
  • Yuko Katsumi
    Yuko Katsumi
    Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
    More by Yuko Katsumi
  • Yasutaka Ohkubo
    Yasutaka Ohkubo
    Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
  • Yoshiko Kurobayashi
    Yoshiko Kurobayashi
    Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
  • , and 
  • Kikue Kubota
    Kikue Kubota
    Department of Food and Cosmetic Science, Graduate School of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
    More by Kikue Kubota
Cite this: J. Nat. Prod. 2018, 81, 12, 2710–2715
Publication Date (Web):December 7, 2018
https://doi.org/10.1021/acs.jnatprod.8b00563
Copyright © 2018 American Chemical Society and American Society of Pharmacognosy

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    Abstract

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    Symplocarpus renifolius (Asian skunk cabbage) is a perennial herb of the Araceae family. As its common name implies, this plant produces a strong garliclike irritant odor with a rotten note when the plant parts are crushed. To elucidate the odor characteristics, the volatile compounds released from crushed plant parts (rhizome, petioles, and leaf blades) of S. renifolius were identified by a dynamic headspace method. Fifteen sulfur compounds were identified as odor-active compounds by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). The sulfur compounds may be responsible for the strong odor emitted by crushed skunk cabbage. Many of the compounds lack a carbon–carbon bond, and all of the carbon atoms are connected to sulfur. This is regarded as the characteristic structure of the sulfur compounds released from the damaged plant parts of the skunk cabbage. Nine of the sulfur compounds were detected in all three of the plant parts analyzed in this study: hydrogen sulfide, methanethiol, 1-hexanethiol, methyl dithioformate, 2,4-dithiapentane, dimethyl trisulfide, methional, 2,3,5-trithiahexane, and tris(methylthio)methane. Methyl dithioformate and methylthiomethyl dithioformate were identified for the first time as natural products.

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    Cited By

    This article is cited by 3 publications.

    1. Yue Li. Analytical methods for the analysis of volatile natural products. Natural Product Reports 2023, 40 (4) , 922-956. https://doi.org/10.1039/D2NP00079B
    2. Salar Hafez Ghoran, Hero Rahimi, Aboozar Kazemi, Monica Scognamiglio, Moslem Naderian, Aida Iraji, Firouzeh Bordbar. Allium hooshidaryae (Alliaceae); Chemical compositions, biological and ethnomedicine uses. Journal of Ethnopharmacology 2021, 274 , 113918. https://doi.org/10.1016/j.jep.2021.113918
    3. Roberto G. S. Berlinck, Afif F. Monteiro, Ariane F. Bertonha, Darlon I. Bernardi, Juliana R. Gubiani, Juliano Slivinski, Lamonielli F. Michaliski, Luciane A. C. Tonon, Victor A. Venancio, Vitor F. Freire. Approaches for the isolation and identification of hydrophilic, light-sensitive, volatile and minor natural products. Natural Product Reports 2019, 36 (7) , 981-1004. https://doi.org/10.1039/C9NP00009G