Journal
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
Volume 1063, Issue -, Pages 226-234Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jchromb.2017.07.053
Keywords
Fennel essential oil; GC-O; GC-MS; Sensory evaluation; PLSR HCA
Funding
- National Natural Science Foundation of China [2147614090]
- National Key Research and Development Program Nanotechnology Specific Project [2016YFA0200304]
- Shanghai Engineering Technology Research Center of Fragrance and Flavor [15DZ2280100]
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The key odorants and the aroma profile of six fennel essential oils from different regions were investigated by using gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. A total of 30 volatile compounds were determined by GC-O with aroma extract dilution analysis (AEDA) and the odor activity values (OAV) of them were calculated. Among these compounds, alpha-pinene, alpha-phellandrene, limonene, alpha-cubebene, beta-caryophyllene, estragole, alpha-humulene, trans-anethole, delta-cadinene and rho-anisaldehyde contributed greatly to the aroma of fennel essential oil due to their high flavor dilution (FD) factors and high OAVs. The aroma of fennel essential oils was described by 7 sensory terms as spicy, woody, grassy, floral, musty, sweet and green, and was correlated to the key odorants by partial least squares regression (PLSR). It was showed that spicy, woody, grassy, musty and green attributes were covaried well with aroma compounds. In addition, hierarchical cluster analysis (HCA) was used to find out the similarities among different samples and the result indicated that three main groups were identified.
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