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Cited by 55Essential Oils and Antimicrobial ActivitySensory Analysis and Statistical MethodsPlant biochemistry and biosynthesis

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Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes

Xiao, Zuobing, Fan, Binbin, Niu, Yunwei, Wu, Minling, Liu, Junhua, Ma, Shengtao·2016·Journal of Chromatography B
DOI 10.1016/j.jchromb.2015.12.029
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Abstract

Volatiles of five kinds of Chrysanthemum essential oils with different manufactures were characterized by descriptive sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and statistics analysis. Six sensory attributes (floral, woody, grassy, fruity, sour and minty) were selected to assess Chrysanthemum essential oils. A total of 38 volatile compounds were detected and quantified using standard substances by GC-O and GC-MS. Terpenes constituted the largest chemical group among the volatiles of the essential oils. Then partial least squares regression (PLSR) was used to elucidate the relationship between sensory attributes and aroma compounds. The result showed that α-pinene, β-thujene, α-terpinolen, β-cubebene, caryophyllene, (Z)β-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils.

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Metadata

Authors
Xiao, Z., Fan, B., Niu, Y., Wu, M., Liu, J., & Ma, S.
Affiliations
Shanghai Institute of Technology (CN)
Corresponding author
Niu, Yunwei
ORCID
Venue
Journal of Chromatography B
Publisher
Elsevier BV
Published
2016-01
Volume
1009-1010
Pages
152-162
ISSN
1570-0232 (ISSN-L)
DOI
10.1016/j.jchromb.2015.12.029
OpenAlex
W2238034644
Cited by
55
References
0
Citations by year
2026: 3 · 2025: 6 · 2024: 4 · 2023: 9 · 2022: 4 · 2021: 7 · 2020: 5 · 2019: 5 · 2018: 4 · 2017: 7 · 2016: 1
FWCI
5.34
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Journal of Chromatography B (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Natural Science Foundation of China (21306114, 2147614090)
  • National Key Research and Development Program of China (2011BAD23B01)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
Keywords
aroma-active compounds, sensory properties, volatile compounds, terpenes, aroma compounds, α-pinene, linalool, camphor, citral, partial least squares regression
MeSH terms
Adult, Female, Humans, Male, Gas Chromatography-Mass Spectrometry, Middle Aged, Odorants, Oils, Volatile, Terpenes, Least-Squares Analysis, Chrysanthemum, Volatile Organic Compounds, Young Adult, Olfactometry

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