JZUS - Journal of Zhejiang University SCIENCE

Journal of Zhejiang University SCIENCE B 2014 Vol.15 No.7 P.638-648

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS*

Author(s): Xuan Cai¹, Rong-zhang Mai^1,2, Jing-jing Zou¹, Hong-yan Zhang¹, Xiang-ling Zeng¹, Ri-ru Zheng¹, Cai-yun Wang¹
Affiliation(s): 1. Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China; more
Corresponding email(s): wangcy@mail.hzau.edu.cn
Key Words: Gas chromatography-olfactometry (GC-O), Gas chromatography-mass spectrometry (GC-MS), Aroma, Sweet osmanthus (Osmanthus fragrans)

Share this article to： More <<< Previous Article \|Next Article >>>

Xuan Cai, Rong-zhang Mai, Jing-jing Zou, Hong-yan Zhang, Xiang-ling Zeng, Ri-ru Zheng, Cai-yun Wang. Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS[J]. Journal of Zhejiang University Science B, 2014, 15(7): 638-648.

@article{title="Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS",
author="Xuan Cai, Rong-zhang Mai, Jing-jing Zou, Hong-yan Zhang, Xiang-ling Zeng, Ri-ru Zheng, Cai-yun Wang",
journal="Journal of Zhejiang University Science B",
volume="15",
number="7",
pages="638-648",
year="2014",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1400058"
}

%0 Journal Article
%T Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS
%A Xuan Cai
%A Rong-zhang Mai
%A Jing-jing Zou
%A Hong-yan Zhang
%A Xiang-ling Zeng
%A Ri-ru Zheng
%A Cai-yun Wang
%J Journal of Zhejiang University SCIENCE B
%V 15
%N 7
%P 638-648
%@ 1673-1581
%D 2014
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1400058

TY - JOUR
T1 - Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS
A1 - Xuan Cai
A1 - Rong-zhang Mai
A1 - Jing-jing Zou
A1 - Hong-yan Zhang
A1 - Xiang-ling Zeng
A1 - Ri-ru Zheng
A1 - Cai-yun Wang
J0 - Journal of Zhejiang University Science B
VL - 15
IS - 7
SP - 638
EP - 648
%@ 1673-1581
Y1 - 2014
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1400058

Abstract
Chinese Summary
Academic Network
Reviewer Comment

Abstract: Objective: aroma is the core factor in aromatherapy. Sensory evaluation of aromas differed among three sweet osmanthus (Osmanthus fragrans) cultivar groups. The purpose of this study was to investigate the aroma-active compounds responsible for these differences. Methods: gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) were used to analyze the aroma-active compounds and volatiles of creamy-white (‘Houban Yingui’, HBYG), yellow (‘Liuye Jingui’, LYJG), and orange (‘Gecheng Dangui’, GCDG) cultivars. Results: Seventeen aroma-active compounds were detected among 54 volatiles. trans-β-Ocimene, trans-β-ionone, and linalool, which were major volatiles, were identified as aroma-active, while cis-3-hexenyl butanoate, γ-terpinene, and hexyl butanoate were also aroma-active compounds, although their contents were low. Analysis of the odors was based on the sum of the modified frequency (MF) values of aroma-active compounds in different odor groups. HBYG contained more herb odors, contributed by cis-β-ocimene and trans-β-ocimene, while LYJG had more woody/violet/fruity odors released by trans-β-ionone, α-ionone, and hexyl butanoate. In GCDG, the more floral odors were the result of cis-linalool oxide, trans-linalool oxide, and linalool. Conclusions: aroma-active compounds were not necessarily only the major volatiles: some volatiles with low content also contributed to aroma. The aroma differences among the three cultivars resulted from variation in the content of different odor groups and in the intensities of aroma-active compounds.

运用气相色谱-嗅觉测量法和气质联用法分析三个桂花品种的香气活性物质

研究目的：分析不同桂花品种感官评价差异所对应的香气成分，及其有贡献的香气活性物质，为桂花的生物科学应用提供依据。
创新要点：首次运用气相色谱-嗅觉测量法（GC-O）结合气质联用法（GC-MS）对所分离的挥发性物质进行定性和半定量分析，并同时结合其气味描述，分析不同桂花品种的香气活性物质特征。本研究还根据所检测的香气活性物质的气味特征对香气活性物质进行分组，能更直观地分析桂花不同品种香气差异的原因。
研究方法：（1）运用GC-MS对三个桂花品种的挥发性物质进行定性和半定量的比较分析（见表1）；（2）运用GC-O对三个桂花品种香气活性物质进行比较分析（见表2）；（3）对香气活性物质进行分组，探究不同桂花品种的香气差异原因（见表3和图2）。
重要结论：（1）GC-O结合GC-MS分析所得香气活性物质并非都是含量较高的挥发性物质，有些含量较低的挥发性物质也对桂花香气形成有贡献；（2）不同桂花品种的香气差异是由不同香气分组以及香气活性物质强度不同所致。

关键词：桂花；香气；气相色谱-嗅觉测量法；气质联用法

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

References

[1] Baldermann, S., Kato, M., Kurosawa, M., 2010. Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour. J Exp Bot, 61(11):2967-2977.

[2] Baldermann, S., Kato, M., Fleischmann, P., 2012. Biosynthesis of α- and β-ionone, prominent scent compounds, in flowers of Osmanthus fragrans . Acta Biochim Pol, 59(1):79-81.

[3] Buchbauer, G., Jirovetz, L., Jager, W., 1993. Fragrance compounds and essential oils with sedative effects upon inhalation. J Pharm Sci, 82(6):660-664.

[4] Cao, H., Li, Z.G., Shen, D.L., 2009. GC/MS fingerprint analysis of Osmanthus fragrans Lour. in different varieties. Acta Hort Sin, (in Chinese),36(3):391-398.

[5] Culler, L., San-Juan, F., Cacho, J., 2011. Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: quantitative evaluation of the most relevant aromatic compounds. Food Chem, 127(4):1866-1871.

[6] Delle-Vedove, R., Juillet, N., Bessiere, J.M., 2011. Colour-scent associations in a tropical orchid: three colours but two odours. Phytochemistry, 72(8):735-742.

[7] Dravnieks, A., 1985. Atlas of Odor Character Profiles. ASTM,Philadelphia :354

[8] Du, X.F., Finn, C.E., Qian, M.C., 2010. Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries. Food Chem, 119(3):1127-1134.

[9] Han, Y.J., Li, L.X., Dong, M.F., 2013. cDNA cloning of the phytoene synthase (PSY) and expression analysis of PSY and carotenoid cleavage dioxygenase genes in Osmanthus fragrans . Biologia, 68(2):258-263.

[10] Han, Y.J., Wang, X.H., Chen, W.C., 2014. Differential expression of carotenoid-related genes determines diversified carotenoid coloration in flower petal of Osmanthus fragrans . Tree Genet Genomes, 10(2):329-338.

[11] Hu, B.F., Guo, X.L., Xiao, P., 2012. Chemical composition comparison of the essential oil from four groups of Osmanthus fragrans Lour. flowers. J Essent Oil Bear Plants, 15(5):832-838.

[12] Hung, C.Y., Tsai, Y.C., Li, K.Y., 2012. Phenolic antioxidants isolated from the flowers of Osmanthus fragrans . Molecules, 17(12):10724-10737.

[13] Jin, H.X., Zheng, H., Jin, Y.J., 2006. Research on major volatile components of 4 Osmanthus fragrance cultivars in Hangzhou Manlong Guiyu park. Forest Res, (in Chinese),19(5):612-661.

[14] Kang, W., Li, Y., Xu, Y., 2012. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). J Food Sci, 77(10):C1030-C1035.

[15] Kaseleht, K., Leitner, E., Paalme, T., 2011. Determining aroma-active compounds in kama flour using SPME-GC/MS and GC-olfactometry. Flavour Frag J, 26(2):122-128.

[16] Kilic, A., Hafizoglu, H., Kollmannsberger, H., 2004. Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L. J Agric Food Chem, 52(6):1601-1606.

[17] Klesk, K., Qian, M., Martin, R.R., 2004. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. J Agric Food Chem, 52(16):5155-5161.

[18] Knudsen, J.T., Eriksson, R., Gershenzon, J., 2006. Diversity and distribution of floral scent. Bot Rev, 72(1):1-120.

[19] Lee, D.G., Lee, S.M., Bang, M.H., 2011. Lignans from the flowers of Osmanthus fragrans var. aurantiacus and their inhibition effect on NO production. Arch Pharm Res, 34(12):2029-2035.

[20] Lewinsohn, E., Schalechet, F., Wilkinson, J., 2001. Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits. Plant Physiol, 127(3):1256-1265.

[21] Li, Z.G., Cao, H., Zhu, G.H., 2008. Study on chemical constituents of fragrance released from fresh flowers of three different Osmanthus franrans Lour. during different florescences. Chem Ind For Prod, (in Chinese),28(3):75-80.

[22] Liu, C.H., Cheng, Y.J., Zhang, H.Y., 2012. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil. J Agric Food Chem, 60(10):2617-2628.

[23] Mahattanatawee, K., Perez-Cacho, P.R., Davenport, T., 2007. Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. J Agric Food Chem, 55(5):1939-1944.

[24] Miyazaki, T., Plotto, A., Baldwin, E.A., 2012. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. J Sci Food Agric, 92(4):727-735.

[25] Miyazawa, M., Marumoto, S., Kobayashi, T., 2011. Determination of characteristic components in essential oils from Wisteria brachybotrys using gas chromatography-olfactometry incremental dilution technique. Rec Nat Prod, 5(3):221-227.

[26] Montero-Caldern, M., Rojas-Gra, M.A., Martin-Belloso, O., 2010. Aroma profile and volatiles odor activity along gold cultivar pineapple flesh. J Food Sci, 75(9):S506-S512.

[27] Sides, A., Robards, K., Helliwell, S., 2000. Developments in extraction techniques and their application to analysis of volatiles in foods. TrAC Trend Anal Chem, 19(5):322-329.

[28] Tsai, P.J., Tsai, T.H., Yu, C.H., 2007. Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea. Food Chem, 103(1):181-187.

[29] Ubeda, C., Callejon, R.M., Troncoso, A.M., 2012. Characterization of odour active compounds in strawberry vinegars. Flavour Frag J, 27(4):313-321.

[30] van Ruth, S.M., 2001. Methods for gas chromatography-olfactometry: a review. Biomol Eng, 17(4-5):121-128.

[31] Wang, L.M., Li, M.T., Jin, W.W., 2009. Variations in the components of Osmanthus fragrans Lour. essential oil at different stages of flowering. Food Chem, 114(1):233-236.

[32] Wu, L.C., Chang, L.H., Chen, S.H., 2009. Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract of Osmanthus fragrans: a potential natural and functional food flavor additive. LWT-Food Sci Technol, 42(9):1513-1519.

[33] Xin, H.P., Wu, B.H., Zhang, H.H., 2013. Characterization of volatile compounds in flowers from four groups of sweet osmanthus (Osmanthus fragrans) cultivars. Can J Plant Sci, 93(5):923-931.

[34] Yuan, W.J., Han, Y.J., Dong, M.F., 2011. Assessment of genetic diversity and relationships among Osmanthus fragrans cultivars using AFLP markers. Electron J Biotechnol, 14(1):1-9.

[35] Zang, D.K., Xiang, Q.B., Liu, Y.L., 2003. The studying history and the application to International Cultivar Registration Authority of sweet osmanthus (Osmanthus fragrans Lour.). J Plant Resour Environ, (in Chinese),12(4):49-53.

[36] Zheng, C.H., Kim, T.H., Kim, K.H., 2004. Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis. Flavour Frag J, 19(5):401-405.

[37] Zheng, C.H., Kim, K.H., Kim, T.H., 2005. Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves. J Sci Food Agric, 85(1):161-166.

[38] Zhou, Y., Yao, C.H., Wang, C.Y., 2006. Study on selecting cut-flower cultivars of Osmanthus fragrans . J Zhejiang Forest Coll, (in Chinese),23(6):660-663.

[39] Zhu, M.L., Ding, D.S., Huang, Z.X., 1985. Head space constituents of different varieties of Osmanthus fragrans . Acta Hort Sin, (in Chinese),27(4):412-418.

Similar articles

- Go to

运用气相色谱-嗅觉测量法和气质联用法分析三个桂花品种的香气活性物质

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

References