Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species
Trid Sriwichai,
Jiratchaya Wisetkomolmat,
Tonapha Pusadee,
Korawan Sringarm,
Kiattisak Duangmal,
Shashanka K. Prasad,
Bajaree Chuttong,
Sarana Rose Sommano
Affiliations
Trid Sriwichai
Plant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Jiratchaya Wisetkomolmat
Plant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Tonapha Pusadee
Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Korawan Sringarm
Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Kiattisak Duangmal
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
Shashanka K. Prasad
Department of Biotechnology and Bioinformatics, Faculty of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570004, India
Bajaree Chuttong
Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Sarana Rose Sommano
Plant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, β-phellandrene, and β-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles.