Aroma Profile of Myrrh and Its Thermal Variation  

作　　者：Toshio Hasegawa Tasuku Matsunaga Hideo Yamada 

机构地区：[1]Department of Chemistry, Graduate School of Science and Engineering, Saitama University, Saitama 338-8570, Japan [2]Yamada-Matsu Co., Ltd., Kyoto 602-8014, Japan

出　　处：《Journal of Chemistry and Chemical Engineering》2014年第2期112-117,共6页化学与化工（英文版）

摘　　要：The authors examined the thermal change in the aroma profile of myrrh. The fresh odor of raw myrrh and its hexane extract depended on the amount of （E）-13-ocimene. Myrrh was extracted with hexane to avoid inducing changes in the constituents and odor. The main constituent, （E）-L3-ocimene （group A; low boiling point）, and the other constituents （group B; high boiling point） of the hexane extract were separated by bulb-to-bulb distillation. The constituents of groups A and B were analyzed over time by nuclear magnetic resonance analysis and the odors were evaluated. Myrrh＇s odor depended on both the amount of thermally unstable （E）-[3-ocimene, which contributed to the fresh odor, and the constituents of group B （thermally stable）, which contributed to the myrrh-like odor. Six compounds （c^-santalene, （Z）-a-bisabolene, c^-bergamotene, （E）-ct-santalal, c^-photosantalol and campherenol） were isolated from group B. No individual group B component had a myrrh-like odor, although the combined odor of group B was myrrh like. The authors demonstrated that the aroma profile of myrrh depends on the thermal instability of （E）-^-ocimene and a combination of six thermally stable terpenes with similar molecular structures.

关 键 词：Thermal variation thermal instability myrrh myrrh-like odor （E）-L3-ocimene. 

分 类 号：TQ461[化学工程—制药化工] P467[天文地球—大气科学及气象学]