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« Previous AbstractDiscrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis    Next Abstract"Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis" »

J Chromatogr B Analyt Technol Biomed Life Sci


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"
Author(s):Xiao Z; Fan B; Niu Y; Wu M; Liu J; Ma S;
Address:"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. 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"
Journal Title:J Chromatogr B Analyt Technol Biomed Life Sci
Year:2016
Volume:20151221
Issue:
Page Number:152 - 162
DOI: 10.1016/j.jchromb.2015.12.029
ISSN/ISBN:1873-376X (Electronic) 1570-0232 (Linking)
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 alpha-pinene, beta-thujene, alpha-terpinolen, beta-cubebene, caryophyllene, (Z)beta-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils"
Keywords:"Adult Chrysanthemum/*chemistry Female Gas Chromatography-Mass Spectrometry/*methods Humans Least-Squares Analysis Male Middle Aged Odorants/*analysis Oils, Volatile/*analysis Olfactometry/*methods Terpenes/analysis Volatile Organic Compounds/*analysis You;"
Notes:"MedlineXiao, Zuobing Fan, Binbin Niu, Yunwei Wu, Minling Liu, Junhua Ma, Shengtao eng Research Support, Non-U.S. Gov't Netherlands 2016/01/07 J Chromatogr B Analyt Technol Biomed Life Sci. 2016 Jan 15; 1009-1010:152-62. doi: 10.1016/j.jchromb.2015.12.029. Epub 2015 Dec 21"

 
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