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Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS.
J Zhejiang Univ Sci B. 2014 Jul; 15(7):638-48.JZ

Abstract

OBJECTIVE

Aroma is the core factor in aromatherapy. Sensory evaluation of aromas differed among three sweet osmanthus (Osmanthus fragrans) cultivar groups. The purpose of this study was to investigate the aroma-active compounds responsible for these differences.

METHODS

Gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) were used to analyze the aroma-active compounds and volatiles of creamy-white ('Houban Yingui', HBYG), yellow ('Liuye Jingui', LYJG), and orange ('Gecheng Dangui', GCDG) cultivars.

RESULTS

Seventeen aroma-active compounds were detected among 54 volatiles. trans-β-Ocimene, trans-β-ionone, and linalool, which were major volatiles, were identified as aroma-active, while cis-3-hexenyl butanoate, γ-terpinene, and hexyl butanoate were also aroma-active compounds, although their contents were low. Analysis of the odors was based on the sum of the modified frequency (MF) values of aroma-active compounds in different odor groups. HBYG contained more herb odors, contributed by cis-β-ocimene and trans-β-ocimene, while LYJG had more woody/violet/fruity odors released by trans-β-ionone, α-ionone, and hexyl butanoate. In GCDG, the more floral odors were the result of cis-linalool oxide, trans-linalool oxide, and linalool.

CONCLUSIONS

Aroma-active compounds were not necessarily only the major volatiles: some volatiles with low content also contributed to aroma. The aroma differences among the three cultivars resulted from variation in the content of different odor groups and in the intensities of aroma-active compounds.

Links

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Authors+Show Affiliations

Cai X
Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China; Guangxi Communications Investment Group Yulin Expressway Operation Co., Ltd., Yulin 537000, China.
Mai RZ
No affiliation info available
Zou JJ
No affiliation info available
Zhang HY
No affiliation info available
Zeng XL
No affiliation info available
Zheng RR
No affiliation info available
Wang CY
No affiliation info available

MeSH

Acyclic MonoterpenesAlkenesColorGas Chromatography-Mass SpectrometryMonoterpenesNorisoprenoidsOdorantsOleaceaeVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25001223

Citation

Cai, Xuan, et al. "Analysis of Aroma-active Compounds in Three Sweet Osmanthus (Osmanthus Fragrans) Cultivars By GC-olfactometry and GC-MS." Journal of Zhejiang University. Science. B, vol. 15, no. 7, 2014, pp. 638-48.
Cai X, Mai RZ, Zou JJ, et al. Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS. J Zhejiang Univ Sci B. 2014;15(7):638-48.
Cai, X., Mai, R. Z., Zou, J. J., Zhang, H. Y., Zeng, X. L., Zheng, R. R., & Wang, C. Y. (2014). Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS. Journal of Zhejiang University. Science. B, 15(7), 638-48. https://doi.org/10.1631/jzus.B1400058
Cai X, et al. Analysis of Aroma-active Compounds in Three Sweet Osmanthus (Osmanthus Fragrans) Cultivars By GC-olfactometry and GC-MS. J Zhejiang Univ Sci B. 2014;15(7):638-48. PubMed PMID: 25001223.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS. AU - Cai,Xuan, AU - Mai,Rong-zhang, AU - Zou,Jing-jing, AU - Zhang,Hong-yan, AU - Zeng,Xiang-ling, AU - Zheng,Ri-ru, AU - Wang,Cai-yun, PY - 2014/7/9/entrez PY - 2014/7/9/pubmed PY - 2015/4/9/medline KW - Aroma KW - Gas chromatography-mass spectrometry (GC-MS) KW - Gas chromatography-olfactometry (GC-O) KW - Sweet osmanthus (Osmanthus fragrans) SP - 638 EP - 48 JF - Journal of Zhejiang University. Science. B JO - J Zhejiang Univ Sci B VL - 15 IS - 7 N2 - OBJECTIVE: Aroma is the core factor in aromatherapy. Sensory evaluation of aromas differed among three sweet osmanthus (Osmanthus fragrans) cultivar groups. The purpose of this study was to investigate the aroma-active compounds responsible for these differences. METHODS: Gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) were used to analyze the aroma-active compounds and volatiles of creamy-white ('Houban Yingui', HBYG), yellow ('Liuye Jingui', LYJG), and orange ('Gecheng Dangui', GCDG) cultivars. RESULTS: Seventeen aroma-active compounds were detected among 54 volatiles. trans-β-Ocimene, trans-β-ionone, and linalool, which were major volatiles, were identified as aroma-active, while cis-3-hexenyl butanoate, γ-terpinene, and hexyl butanoate were also aroma-active compounds, although their contents were low. Analysis of the odors was based on the sum of the modified frequency (MF) values of aroma-active compounds in different odor groups. HBYG contained more herb odors, contributed by cis-β-ocimene and trans-β-ocimene, while LYJG had more woody/violet/fruity odors released by trans-β-ionone, α-ionone, and hexyl butanoate. In GCDG, the more floral odors were the result of cis-linalool oxide, trans-linalool oxide, and linalool. CONCLUSIONS: Aroma-active compounds were not necessarily only the major volatiles: some volatiles with low content also contributed to aroma. The aroma differences among the three cultivars resulted from variation in the content of different odor groups and in the intensities of aroma-active compounds. SN - 1862-1783 UR - https://www.unboundmedicine.com/medline/citation/25001223/Analysis_of_aroma_active_compounds_in_three_sweet_osmanthus__Osmanthus_fragrans__cultivars_by_GC_olfactometry_and_GC_MS_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓21 ↑15]

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