GC-O/AEDA法结合OAV及香气重组试验鉴定玫瑰精油中特征香气化合物  

Characterization of the Key Odorants in Rose Oil by Gas Chromatography-Olfactometry/Aroma Extract Dilution Analysis(AEDA),Aroma Recombination

作　　者：肖作兵[1,2] 李静 牛云蔚[1] 刘军华[1] 范彬彬[1] Xiao Zuobing;Li Jing;Niu Yunwei;Liu Junhua;Fan Binbin(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418;Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232)

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《中国食品学报》2018年第4期319-324,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(2147614090);国家重点研发计划纳米科技重点专项(2016YFA0200304)

摘　　要：以大马士革玫瑰精油为研究对象,利用GC-MS和GC-O/AEDA法结合香气重组试验鉴定玫瑰精油样品的特征香气化合物。结果显示,玫瑰精油的特征香气化合物主要为萜烯类、醛类、醇类、酮类、酚类、酯类、酸类以及少量的醚类化合物。通过香气重组试验以及感官分析结果得出影响玫瑰精油香气的主要感官属性为青香、木香、脂香、甜香、辛香、花香、果香。对比GC-O稀释法与感观分析结果表明37种特征香气化合物对玫瑰精油整体香气的贡献作用。In this study, the volatile aroma compounds in 2 rose oils were studied using GC/MS and GC-O（AEDA） method combined with reconstruction experiment to identify the characteristic aroma compounds of rose essential oil samples from different area. The result showed that the characteristic aroma compounds of rose essential oil, mainly terpene class, aldehydes, alcohols, ketones, phenols, and a small amount of ether compounds. The main sensory attributes of rose oil are green, woody, fatty, sweet, spicy, floral and fruity identified by GC-O/AEDA and sensory attributes.Comparison of GC-O/AEDA and sensory analysis further explain the contribution of characteristic aroma to the overall aroma rose essential oil.

关 键 词：玫瑰精油 特征香气化合物 感官评价 GC-O 香气重组 电子鼻 

分 类 号：O657[理学—分析化学] TQ654.2[理学—化学]