Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression

Xiao, Zuobing; Chen, Jiaying; Niu, Yunwei; Chen, Feng

doi:10.1016/j.jchromb.2017.07.053

Cited by 50Essential Oils and Antimicrobial ActivityPlant chemical constituents analysisEdible Oils Quality and Analysis

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Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression

Xiao, Zuobing, Chen, Jiaying, Niu, Yunwei, Chen, Feng·2017·Journal of Chromatography B

DOI 10.1016/j.jchromb.2017.07.053

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Abstract

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, α-pinene, α-phellandrene, limonene, α-cubebene, β-caryophyllene, estragole, α-humulene, trans-anethole, δ-cadinene and p-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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“generalmente en la separación de aceites esenciales se utilizan columnas de polietilenglicol entrecruzado (Xiao, Z et al., 2016;Xiao, Z et al., 2017).”
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Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
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“The second cluster was of the white Holy basil and red Holy basil group with methyl eugenol, β-caryophyllene, and α-cubebene (herb and spice) as distinctive compounds [52].”
Background
Caracterización de los Aceites Esenciales del Pinus oocarpa por Cromatografia de Gases-Espectrometría De Masas (Gc-Ms) Aceites Esenciales by Gc-Ms
Sarria Villa, R. A., Gallo Corredor, J. A., & Urbano, F. (2021) · Revista EIA · doi:10.24050/reia.v18i35.1341 · Cited by 1

Authors: Xiao, Z., Chen, J., Niu, Y., & Chen, F.
Affiliations: Shanghai Institute of Technology (CN)
Clemson University (US)
Corresponding author: Niu, Yunwei
ORCID: Xiao, Zuobing
Chen, Jiaying
Niu, Yunwei
Chen, Feng
Venue: Journal of Chromatography B
Publisher: Elsevier BV
Published: 2017-09
Volume: 1063
Pages: 226-234
ISSN: 1570-0232 (ISSN-L)
DOI: 10.1016/j.jchromb.2017.07.053
OpenAlex: W2745308112
Cited by: 50
References: 38
Citations by year: 2026: 6 · 2025: 14 · 2024: 5 · 2023: 5 · 2022: 8 · 2021: 3 · 2020: 6 · 2019: 2 · 2018: 1
FWCI: 2.77
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Journal of Chromatography B (publishedVersion)
PubMed (publishedVersion)
Funders: 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)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant chemical constituents analysis
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: fennel essential oil, key odorants, aroma profile, odor activity value, flavor dilution factor, aroma extract dilution analysis, sensory evaluation, α-pinene, anethole, estragole, β-caryophyllene, regional variation, volatile compounds
MeSH terms: Gas Chromatography-Mass Spectrometry, Odorants, Oils, Volatile, Sensitivity and Specificity, Reproducibility of Results, Cluster Analysis, Linear Models, Least-Squares Analysis, Foeniculum

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Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression

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