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Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

dc.contributor.authorTrid Sriwichai
dc.contributor.authorJiratchaya Wisetkomolmat
dc.contributor.authorTonapha Pusadee
dc.contributor.authorKorawan Sringarm
dc.contributor.authorKiattisak Duangmal
dc.contributor.authorShashanka K. Prasad
dc.contributor.authorBajaree Chuttong
dc.contributor.authorSarana Rose Sommano
dc.contributor.otherPlant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.contributor.otherPlant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.contributor.otherInnovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.contributor.otherInnovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.contributor.otherDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
dc.contributor.otherDepartment of Biotechnology and Bioinformatics, Faculty of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570004, India
dc.contributor.otherInnovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.contributor.otherPlant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
dc.date.accessioned2025-10-09T05:25:53Z
dc.date.available2025-10-09T05:25:53Z
dc.date.issued01-04-2021
dc.identifier.urihttps://www.mdpi.com/2223-7747/10/4/803
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/41005
dc.description.abstractThe aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available <i>Zanthoxylum</i> spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other <i>Zanthoxylum</i> spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as <i>Z. armatum</i> while MKO and MK were identified as <i>Z. rhetsa</i> and <i>Z. myriacanthum</i>. 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, <i>β</i>-phellandrene, and <i>β</i>-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.
dc.language.isoEN
dc.publisherMDPI AG
dc.subject.lccBotany
dc.titleAromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species
dc.typeArticle
dc.description.keywordsaromatic plant
dc.description.keywordschemical profiles
dc.description.keywordshuajiao
dc.description.keywordsspicy plant
dc.description.keywordstaxonomical description
dc.description.keywordsvolatile compositions
dc.description.doi10.3390/plants10040803
dc.title.journalPlants
dc.identifier.e-issn2223-7747
dc.identifier.oaioai:doaj.org/journal:da1db973b3a6488ea84a292c50e06eaa
dc.journal.infoVolume 10, Issue 4


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