Identification of aroma-active components from cultivated agarwood 'Qi-Nan' based on GC-O-MS combined with aroma extract dilution analysis

文献类型： 外文期刊

第一作者： Yu, Zhen

作者： Yu, Zhen;Guo, Zhiyong;Yu, Zhen;Dong, Wenhua;Wang, Yali;Li, Wei;Mei, Wenli;Dai, Haofu

作者机构：

关键词： AEDA; aroma-active compounds; cultivated agarwood 'Qi-Nan'; GC-MS/GC-O; SDE

期刊名称：FLAVOUR AND FRAGRANCE JOURNAL （ 影响因子：2.6； 五年影响因子：2.5 ）

ISSN： 0882-5734

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Agarwood 'Qi-Nan' is commonly regarded as the highest quality agarwood, and has been highly valued for its fragrance. With the increasing amount of cultivated agarwood 'Qi-Nan' in recent years, evaluation of the aroma compounds was drawn attention. Therefore, the volatile compounds in three cultivated 'Qi-Nan' agarwood samples were extracted by simultaneous distillation-extraction (SDE) and analysed by GC-O-MS, combined with aroma extract dilution analysis (AEDA). A total of 70 volatile compounds were identified from three samples, in which sesquiterpenes and aromatics were characterized as key aroma-active components. Nine compounds were considered as common aroma-active volatiles in these three essential oils according to their flavour dilution (FD) activity and relative flavour activity (RFA) value, and among them, dihydro-beta-agarofuran and 4-methoxy-benzaldehyde were the most important aroma-active compounds. Additionally, three 'Qi-Nan' agarwood samples showed different aroma specificity. TD agarwood was characterized by sweet sandalwood odour due to the dominant aroma-active compound of beta-Santalol. WS agarwood was distinguished by its woody odour because alpha-kessyl acetate was its primary aroma. HQ agarwood was featured by woody, spicy and balsamic odour on account of its main aroma compounds of agarospirol and beta-elemene.

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