Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study
Jiguang Zhang et al. · Food Chemistry
Lifecycleactive
Published2022-03
DOI10.1016/j.foodchem.2021.131104
Used by1 verified claim
CITATION CHECK
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-15 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Quantitative descriptive analysis of five mint species found a pronounced lemon-like note in Mentha citrata, citrus and floral aromas in M. suaveolens, a prominent minty flavour in peppermint (M. piperita) and a spearmint-like note in M. spicata and M. persicaria; across the five species, 41 odorants were characterised with odour activity values of at least 1.
Five species compared by a sensory panel and odour activity values; the abstract does not say which plant material was used, and the compounds it names separate the species rather than define each smell.EXTERNAL RECORD