Characterization Of Aroma-Active Compounds From Sweet Osmanthus (Osmanthus Fragrans) By Sde And Spme Coupled With Gc-Ms And Gc-Olfactometry

Aroma volatiles from ripened and fresh flowers of sweet osmanthus (Osmanthus fragrans Lour.) from Asiaticus group were extracted by simultaneous distillation-extraction (SDE) and solid-phase microextraction (SPME). They were then identified and characterized using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 84 volatiles were detected by GC-MS analysis. Among them, terpenoids, ketones and esters were predominant in SPME extracts, while aromatics and alcohols were abundant in SDE extracts. With the two methods, 13 and 15 aroma-active compounds were characterized in ripened and fresh flowers, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category and the modified frequency (MF) values of each category were summed up. The results showed that, fresh flowers seemed to show more herbal (147 to 83%), citrus/green/fresh (175 to 126%) and earthy (60 to 0%) odor. On the other hand, while ripened flowers seemed to show more floral/rose (243 to 196%) and paint/tar (118 to 0%) odor and both of them presented the violet/woody/fruity odor. It was indicated that the combination of multiple extraction methods, GC-MS and GC-O analysis can enhance the accuracy of identification and provide a reference for the further study on flavor of flower products. (C) 2019 Friends Science Publishers