Chemical composition and antimicrobial activity of essential oil from the rhizomes of Amomum cannicarpum.
The essential oil obtained by hydrodistillation of the rhizomes of Amomum cannicarpum was analyzed by GC and GC/MS. Thirty-four compounds were identified, of which the major components were beta-terpineol (13.4%), beta-pinene (9.4%) and alpha-pinene (6.9%). The essential oil showed significant antimicrobial activity.
The article discusses the results of a study published in the June 2012 issue of periodical "Current Biology" by biologist Harry Klee and colleagues about how fragrant compounds contribute to flavor in tomatoes. Topics include distinctions between ordinary supermarket tomatoes and heirloom varieties, how the volatile compound geranial enhances tomato flavor, and the results of a taste-test experiment.