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Publication Date
1985
Location
Kyoto Japan
Description
SUMMARY In connection with the effect of flavors on feed intake and pasture selection by cattle and insect pests, the flavor components of Italian ryegrass (Lolium multiflorum Lamark) and Rhodes grass (Chloris gayana) were isolated by trapping ofheadspace volatiles on Tenax-GC and by steam distillation and identified by gas chromatography and gas chromatography-mass spectrometry. Both fresh grasses have a flavor very similar to odors of (Z)-3-hexen-1-ol and (Z)-3-hexenyl acetate. In the volatiles from the hays, however, the acetate was not detected and the amount of (Z)-3-hexen-1-ol was small, while aldehydes such as 2,4-hexadienal and 2,4-heptadienal were found along with volatile fatty acids, B-ionone and dihydroactinidiolide. The characteristic hay flavor appears to be mainly composed of the above compounds.
Citation
All, T; Yonaga, M; and Tanaka, H, "Flavor Constituents of Italian Ryegrass and Rhodes Grass Hays" (1985). IGC Proceedings (1985-2023). 21.
(URL: https://uknowledge.uky.edu/igc/1985/ses10/21)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Flavor Constituents of Italian Ryegrass and Rhodes Grass Hays
Kyoto Japan
SUMMARY In connection with the effect of flavors on feed intake and pasture selection by cattle and insect pests, the flavor components of Italian ryegrass (Lolium multiflorum Lamark) and Rhodes grass (Chloris gayana) were isolated by trapping ofheadspace volatiles on Tenax-GC and by steam distillation and identified by gas chromatography and gas chromatography-mass spectrometry. Both fresh grasses have a flavor very similar to odors of (Z)-3-hexen-1-ol and (Z)-3-hexenyl acetate. In the volatiles from the hays, however, the acetate was not detected and the amount of (Z)-3-hexen-1-ol was small, while aldehydes such as 2,4-hexadienal and 2,4-heptadienal were found along with volatile fatty acids, B-ionone and dihydroactinidiolide. The characteristic hay flavor appears to be mainly composed of the above compounds.
