Comparative analysis of aroma-active compounds among 18 strong fragrance natural spices by SAFE-GC-MS/O

被引：0
|
作者：
Pu D. [1 ,2 ,3 ]
Meng R. [1 ,2 ,3 ]
Cao B. [1 ,2 ,3 ]
Zheng R. [1 ,2 ,3 ]
Sun B. [1 ,3 ]
Zhang Y. [1 ,2 ,3 ]
机构：
[1] Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing
[2] Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing
[3] Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing
来源：
Jingxi Huagong/Fine Chemicals | 2024年 / 41卷 / 06期
关键词：
aroma-active compounds; food chemicals; gas chromatography-mass spectrometry; gas chromatography-mass spectrometry/olfactory; solvent-assisted flavor evaporation extraction; strong fragrance spices;
D O I：
10.13550/j.jxhg.20230759
中图分类号：
学科分类号：
摘要：
The volatile aroma-active components of 18 kinds of strong fragrance natural spices were isolated and concentrated by solvent-assisted flavor evaporation (SAFE) extraction, qualitatively and quantitatively analyzed through gas chromatography-mass spectrometry/olfactory (GC-MS/O) with principal component analysis conducted for assessment on their content differences. The results showed that a total of 192 volatile aroma-active components among 18 types of strong fragrance spices were detected, with 46 olefin compounds, 39 alcohols, 29 esters, 22 ketones, 20 aldehydes, 13 phenols, 9 alkanes, 8 acids, 5 ethers, and 1 sulfur compound. Based on results from principal component analysis, the 18 strong fragrances could be divided into four categories: (1) cis-Anethol was the main aroma-active compounds in tarragon, fennel, star anise, and dill. (2) trans-Cinnamaldehyde and 1,8-cineole were the main aroma-active compounds in Indonesia cassia. (3) 4-Allyl phenylacetate and eugenol were the main aroma-active compounds in clove. 1,8-Cineole and cinnamon acetate were the main aroma-active compounds in small cardamon and vietnamese cassia, respectively. Borneol, thymol, and carvacrol were the main aroma-active compounds in thyme. trans-Cinnamaldehyde and γ-muurolene were the main aroma-active compounds in Chinese cassia. L-carvone, safrole, ethyl 3-methylbenzoate were the main aroma-active compounds in caraway, nutmeg, and celery, respectively. (4) Linalool and geraniol were the main aroma-active compounds in coriander. Linalool and 4-allylanisole were the main aroma-active compounds in sweet basil. Linalyl acetate, myristicin, and methyl eugenol were the main aroma-active compounds in oregano, pimento allspice, and greater Indian cardamom, respectively. © 2024 Fine Chemicals. All rights reserved.
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页码：1328 / 1344and1392
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