title: Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS.
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.
authors.affiliation: Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China; Guangxi Communications Investment Group Yulin Expressway Operation Co., Ltd., Yulin 537000, China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Cai
authors.forename: Rong-zhang
authors.initials: RZ
authors.lastname: Mai
authors.forename: Jing-jing
authors.initials: JJ
authors.lastname: Zou
authors.forename: Hong-yan
authors.initials: HY
authors.lastname: Zhang
authors.forename: Xiang-ling
authors.initials: XL
authors.lastname: Zeng
authors.forename: Ri-ru
authors.initials: RR
authors.lastname: Zheng
authors.forename: Cai-yun
authors.initials: CY
authors.lastname: Wang
mesh_terms: D000080462:Acyclic Monoterpenes; D000475:Alkenes / Q000032:analysis; D003116:Color; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D039821:Monoterpenes / Q000032:analysis; D045792:Norisoprenoids / Q000032:analysis; D009812:Odorants; D029592:Oleaceae / Q000737:chemistry* / Q000254:growth & development; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000080462:Acyclic Monoterpenes; D000475:Alkenes; D039821:Monoterpenes; D045792:Norisoprenoids; D055549:Volatile Organic Compounds; C443996:beta-ocimene; C008157:beta-ionone; C018584:linalool
keywords: Aroma; Gas chromatography-mass spectrometry (GC-MS); Gas chromatography-olfactometry (GC-O); Sweet osmanthus (Osmanthus fragrans)