您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

作者： Yu, Zhen 1 ; Dong, Wenhua 2 ; Wang, Yali 2 ; Li, Wei 2 ; Guo, Zhiyong 1 ; Mei, Wenli 2 ; Dai, Haofu 2 ;

作者机构： 1.China Three Gorges Univ, Coll Biol & Pharmaceut Sci, Hubei Key Lab Nat Prod Res & Dev, Yichang, Hubei, Peoples R China

2.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Hainan Inst Trop Agr Resources, Hainan Engn Res Ctr Agarwood, Haikou, Hainan, Peoples R China

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台