13.06.2022 00:00 Age: 19 days

What is essential for mint aroma – Aroma composition of 153 mint species characterized

Category: Research, Campus

The U.S. Department of Agriculture's mint core collection forms the basis for research on one of the world's most sought-after aroma plant.

Butterfly on mint. (Photo: Andreas Dunkel / LSB)

Experimental field with mint plants. (Photo: Andreas Dunkel / LSB)

A research team led by the Technical University of Munich (TUM) has now used a methodology it developed back in 2021 to analyze by a high-throughput approach the flavor composition of different mint species as well as differences in odorant concentrations depending on taxonomy, environmental conditions and growth stages.

Using liquid chromatography-tandem mass spectrometry, the team characterized the aroma compound levels of a total of 153 different genotypes of the herb plant. "We were able to show that the aroma composition varies according to taxonomy and changes during the growth of the plant. Likewise, we observed that greenhouse conditions have a huge impact on aroma compound concentrations," summarized food chemist Andreas Dunkel of LSB, who was involved in the study.

Funding
The research was financially supported by Mars Wrigley (USA).

Publikation
Peters, V.C.T., Dunkel, A., Frank, O., Rajmohan, N., McCormack, B., Dowd, E., Didzbalis, J., Gianfagna, T.J., Dawid, C., and Hofmann, T. (2022). High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS. J Agric Food Chem. 10.1021/acs.jafc.2c01689.
https://pubs.acs.org/doi/full/10.1021/acs.jafc.2c01689

Editing:
Dr. Katharina Baumeister / Dr. Gisela Olias
Technical University of Munich
Corporate Communications Center
Tel. 08161.71.5403
 katharina.baumeister[at]tum.de

Scientific contact:
Prof. Dr. Corinna Dawid
TUM School of Life Sciences
Chair of Food Chemistry and Molecular Sensory Science
Tel. 08161.71.2901
corinna.dawid[at]tum.de