title: Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.
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.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai 200232, PR China.
authors.forename: Zuobing
authors.initials: Z
authors.lastname: Xiao
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Binbin
authors.initials: B
authors.lastname: Fan
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: yunweiniu@163.com.
authors.forename: Yunwei
authors.initials: Y
authors.lastname: Niu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Minling
authors.initials: M
authors.lastname: Wu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Junhua
authors.initials: J
authors.lastname: Liu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Shengtao
authors.initials: S
authors.lastname: Ma
mesh_terms: D000328:Adult; D031202:Chrysanthemum / Q000737:chemistry*; D005260:Female; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D016018:Least-Squares Analysis; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D009822:Oils, Volatile / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*; D055815:Young Adult
chemical_list: D009822:Oils, Volatile; D013729:Terpenes; D055549:Volatile Organic Compounds
keywords: Chrysanthemum essential oil; GC–MS; GC–O; PLSR; Sensory evaluation