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« Previous Abstract"Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis"    Next Abstract"Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression" »

J Chromatogr B Analyt Technol Biomed Life Sci


Title:Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression
Author(s):Xiao Z; Chen J; Niu Y; Chen F;
Address:"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: yunweiniu@163.com. Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634, United States"
Journal Title:J Chromatogr B Analyt Technol Biomed Life Sci
Year:2017
Volume:20170805
Issue:
Page Number:226 - 234
DOI: 10.1016/j.jchromb.2017.07.053
ISSN/ISBN:1873-376X (Electronic) 1570-0232 (Linking)
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, alpha-pinene, alpha-phellandrene, limonene, alpha-cubebene, beta-caryophyllene, estragole, alpha-humulene, trans-anethole, delta-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"
Keywords:"Cluster Analysis Foeniculum/*chemistry Gas Chromatography-Mass Spectrometry/*methods Least-Squares Analysis Linear Models Odorants/*analysis Oils, Volatile/*chemistry Reproducibility of Results Sensitivity and Specificity Fennel essential oil Gc-ms Gc-o H;"
Notes:"MedlineXiao, Zuobing Chen, Jiaying Niu, Yunwei Chen, Feng eng Netherlands 2017/09/12 J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Sep 15; 1063:226-234. doi: 10.1016/j.jchromb.2017.07.053. Epub 2017 Aug 5"

 
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