Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint)

Abstract For the production of volatile flavour compounds from Agastache rugosa Kuntze (Korean mint) suspension culture, callus was obtained from the leaves of A rugosa. Cell growth of A rugosa suspension culture was improved when cells were cultivated in Murashige and Skoog medium supplemented with 50 g l−1 sucrose and 1 mg l−1 2,4‐dichlorophenoxyacetic acid. Volatiles were isolated from a 15‐day‐old suspension culture by liquid–liquid continuous extraction and identified by gas chromatography/mass spectrometry. 3‐Hydroxy‐2‐butanone was the most abundant compound, followed by 2,4,5‐trimethyl‐3‐oxazoline, 1,2,4‐trimethylbenzene and 1,3‐butanediol. However, the volatile profile of the suspension culture was totally different from that of the intact plant. Fourteen aroma‐active compounds were detected by aroma extract dilution analysis. The most potent aroma‐active compounds representing characteristic aroma of A rugosa suspension culture were 2,3‐butanedione (buttery/cheese), (E,Z)‐2,6‐nonadienal (cucumber/melon) and (E,Z)‐2,6‐nonadien‐1‐ol (cucumber/sweet). Some alcohols and unknown compounds are thought to contribute to the wine‐like aroma characteristics of A rugosa suspension culture. Through a time course study, A rugosa suspension culture was revealed to have an inverse relationship between cell growth and flavour production. © 2001 Society of Chemical Industry