Volatile profile and sensory descriptors of Melaleuca quinquenervia (Cav.) ST Blake essential oil from Madagascar as a promising food flavouring

被引:0
作者
Merlino, Maria [1 ]
Cincotta, Fabrizio [1 ]
Verzera, Antonella [1 ]
Miller, Anthea [1 ]
Torre, Marco [1 ,2 ]
Condurso, Concetta [1 ]
机构
[1] Univ Messina, Dept Vet Sci, Viale G Palatucci, I-98168 Messina, Italy
[2] Univ Turin, Dept Agr Forestry & Food Sci DISAFA, Via Verdi 8, I-10124 Turin, Italy
关键词
1,8-cineole chemotype; antioxidant activity; Melaleuca quinquenervia (Cav.) ST Blake; Niaouli essential oil; sensory descriptors; volatile composition; CHEMOTYPES;
D O I
10.1111/ijfs.17390
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The present study investigated the volatile and sensory profiles and antioxidant activity of 1,8-cineole type Niaouli essential oil from Madagascar for which limited information is reported in literature. The volatile compounds were identified by Gas chromatography-mass spectrometry and semi-quantitative results were obtained by Gas chromatography with a flame-ionisation detector; the odour descriptors were determined by a trained panel using a Quantitative Descriptive Analysis. The antioxidant activity was determined, too. Several volatiles, most of these here firstly, have been identified; 1,8-cineole (eucalyptus-like) prevailed, followed by viridiflorol and (E)-nerolidol. 'Eucalyptus-like, fresh-mint, woody, sweet-floral and spicy' odour descriptors have been defined. Volatiles resulted in agreement with the odour descriptors. The data allowed to characterise the Niaouli essential oil; considering its volatile composition, pleasant sensory notes and antioxidant activity the 1,8-cineole type Niaouli essential oil from Madagascar could be considered a promising flavouring agent and natural preservative in the food industry.
引用
收藏
页码:6454 / 6461
页数:8
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