Analysis and Identification of Odor-active Compounds in Leaves of <i>Cinnamomum pauciflorum</i> Nees

Yin ZHAO; Yutong WANG; Juan LI; Wenbin DU; Jia TAN; Jianchun XIE

doi:10.13386/j.issn1002-0306.2020060295

Volume 42 Issue 8

Apr. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(8): 249-255. > DOI: 10.13386/j.issn1002-0306.2020060295

ZHAO Yin, WANG Yutong, LI Juan, et al. Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees[J]. Science and Technology of Food Industry, 2021, 42(8): 249−255. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060295.

Citation:

PDF (760 KB)

Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

More Information

Received Date: June 23, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

The object of this study was to identify odor-active compounds in leaves of Cinnamomum pauciflorum Nees. Headspace solid phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was utilized, while GC-MS analysis involved both a polar column (DB-WAX) and a weak polar column (DB-5), and GC-O analysis adopted direct aroma intensity detection and a DB-5 column. The compounds were identified by search of Nist 2010 mass spectral library and comparison with the published retention indices and odor characteristics. In total, eighty-eight volatiles were identified in GC-MS analysis, where linalool, coumarin, δ-cadinene, santalene, α-copaene, styrene, β-santalene, trans-cinnamaldehyde, bornyl acetate, and 1,8-cineole showed high levels (>1%). However, just twenty three odor-active compounds were identified during GC-O analysis. According to the score of odor intensity (≥ 3), trans-cinnamaldehyde, linalool, 4-terpineol, bornyl acetate, β-santalene, and ethyl cinnamate were considered to contribute highly to the overall aroma. The results could provide guidance for development and application of Cinnamomum pauciflorum Nees.

FullText(HTML)

References (30)

References

[1]	孙长生, 朱虹, 彭志金. 贵阳少花桂油的品质研究[J]. 中国现代中药,2007,9(10):19−20. doi: 10.3969/j.issn.1673-4890.2007.10.007
[2]	程必强, 许勇, 喻学俭, 等. 西双版纳引种的少花桂及精油成分[J]. 香料香精化妆品,1992(2):1−5.
[3]	钱正强, 周金江, 杨明挚. 不同年龄香桂叶精油含量及成分差异分析[J]. 云南大学学报(自然科学版),2009,31(S2):464−467.
[4]	陶光复, 吕爱华, 张小红, 等. 毛桂和少花桂叶精油的化学成分[J]. 武汉植物学研究,1988,6(3):261−266.
[5]	先静缄, 袁果, 张永祥, 等. 贵州少花桂叶油的化学成分[J]. 云南植物研究,1995,17(3):353−355.
[6]	Sankaran V, Chakraborty A, Jeyaprakash K, et al. Chemical analysis of leaf essential oil of Cinnamomum tamala from Arunachal Pradesh, India[J]. Journal of Chemical and Pharmaceutical Sciences,2015,8(2):246−248.
[7]	Wang R, Wang R J, Yang B. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions[J]. Innovative Food Science and Emerging Technologies,2009,10(2):289−292. doi: 10.1016/j.ifset.2008.12.002
[8]	Jantan I B, Muhammad K, Nee C C, et al. Constituents of the leaf and bark oils of Cinnamomum subavenium Miq[J]. Journal of Essential Oil Research,2005,17(3):281−283. doi: 10.1080/10412905.2005.9698903
[9]	姚柳焓, 宋园园. 气相色谱法测定少花桂中芳樟醇的含量[J]. 贵州林业科技,2015,43(4):37−40.
[10]	林正奎, 华映芳. 香桂叶精油成份的研究[J]. 植物学报,1980,22(3):252−256.
[11]	Nath S C, Baruah A, Kanjilal P B. Chemical composition of the leaf essential oil of Cinnamomum pauciflorum Nees[J]. Flavour and Fragrance Journal,2006,21(3):531−533. doi: 10.1002/ffj.1688
[12]	尹礼国, 卿海军, 曾林久, 等. 三种方法制备的岩桂叶精油(浸膏)的分析[J]. 林产化学与工业,2009,29(6):69−72. doi: 10.3321/j.issn:0253-2417.2009.06.015
[13]	王锡昌, 吴娜, 顾赛麒, 等. MMSE-GC-MS/GC-O法鉴定熟制阳澄湖大闸蟹关键嗅感物质[J]. 现代食品科技,2014,30(4):245−254.
[14]	范梦蝶, 肖群飞, 杜文斌, 等. 山西老陈醋晒制前后挥发性风味物质变化[J]. 食品科学技术学报,2018,36(5):35−43. doi: 10.3969/j.issn.2095-6002.2018.05.006
[15]	Liang J J, Xie J C, Hou L, et al. Aroma constituents in Shanxi aged vinegar before and after aging[J]. Journal of Agricultural and Food Chemistry,2016,64(40):7597−7605. doi: 10.1021/acs.jafc.6b03019
[16]	孙宗保, 闫晓静, 林颢, 等. 基于直接强度法的GC-O嗅闻分析不同醋龄镇江香醋香气活性成分[J]. 中国食品学报,2018,18(3):227−234.
[17]	Zellner B D, Dugo P, Dugo G, et al. Gas chromatography-olfactometry in food flavour analysis[J]. Journal of Chromatography A,2008,1186:123−143. doi: 10.1016/j.chroma.2007.09.006
[18]	郑翠银, 龚丽婷, 黄志清, 等. 甜型红曲黄酒中关键挥发性香气成分分析[J]. 中国食品学报,2014,14(5):209−217.
[19]	Zhang Y Y, Fraatz M A, Horlamus F, et al. Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes)[J]. Journal of Agricultural and Food Chemistry,2014,62(18):4195−4203. doi: 10.1021/jf5005463
[20]	Wei C Q, Xi W P, Nie X Y, et al. Aroma characterization of flaxseed oils using headspace solid-phase microextraction and gas chromatography-olfactometry[J]. European Journal of Lipid Science and Technology,2013,115(9):1032−1042. doi: 10.1002/ejlt.201200397
[21]	Fan M D, Xiao Q F, Xie J C, et al. Aroma compounds in chicken broths of Beijing Youji and commercial broilers[J]. Journal of Agricultural and Food Chemistry,2018,66:10242−10251. doi: 10.1021/acs.jafc.8b03297
[22]	杨峥, 公敬欣, 张玲, 等. 汉源红花椒和金阳青花椒香气活性成分研究[J]. 中国食品学报,2014,14(5):226−230.
[23]	陈静慧, 石浩, 张强, 等. 基于电子鼻和顶空固相微萃取-气相质谱联用技术分析柠檬草中的挥发性成分[J]. 食品与发酵工业,2019,45(3):231−236.
[24]	Farias A P P, Monteiro O dos S, da Silva J K R, et al. Chemical composition and biological activities of two chemotype-oils from Cinnamomum verum J. Presl growing in North Brazil[J]. Journal of Food Science and Technology,2020,57(9):3176−3183. doi: 10.1007/s13197-020-04288-7
[25]	Dong Y M W, Lu N, Cole R B. Analysis of the volatile organic compounds in Cinnamomum cassia bark by direct sample introduction thermal desorption gas chromatography-mass spectrometry[J]. Journal of Essential Oil Research,2013,25(6):458−463. doi: 10.1080/10412905.2013.796494
[26]	贾春晓, 王瑞玲, 毛多斌, 等. MAE-HS-SPME联合萃取GC-MS分析肉桂香气成分[J]. 精细化工,2010,27(7):682−687.
[27]	李海泉, 徐荣, 郭刚军, 等. 超临界CO₂萃取阴香叶挥发油及GC-MS分析[J]. 食品研究与开发,2016,37(12):135−138. doi: 10.3969/j.issn.1005-6521.2016.12.031
[28]	王艺蓓, 孙莉寒, 武剑栋, 等. 基于近红外光谱和GC-MS法对油樟叶中挥发油氧化研究和化学组成分析[J]. 植物学研究,2018,7(3):251−259.
[29]	Bongiovanni V, Colombo M L, Cavallero A, et al. Determining odor-active compounds in a commercial sample of Cinnamomum cassia essential oil using GC-MS and GC-O[J]. Journal of Chromatography Separation Techniques,2017,8(1):347.
[30]	Sandner D, Krings U, Berger R G. Volatiles from Cinnamomum cassia buds[J]. Zeitschrift Fur Naturforschung Section C,2017,73:67−75.

[1]	TAN Wan, WEI Yangfei, LI Fenglin, LU Ning, GONG Yongpeng, LI Quanchun, ZHANG Yi. Optimization of the Ultrasonic-assisted Aqueous Two-phase Extraction of Lycium ruthenicum Polysaccharides and Its Monosaccharide Composition and Pancreatic Lipase Inhibitory Activity[J]. Science and Technology of Food Industry, 2024, 45(22): 158-168. DOI: 10.13386/j.issn1002-0306.2024010085
[2]	WANG Lei, LI Guolong, TANG Zhishu, SONG Zhongxing, YUAN Shuhui, LIU Hongbo, SHI Xinbo, CHEN Jiaxin. The Relative Molecular Mass, Monosaccharide Composition and Antioxidant Activity of Ziziphus jujuba FleshPolysaccharide at Different Stages[J]. Science and Technology of Food Industry, 2024, 45(7): 1-7. DOI: 10.13386/j.issn1002-0306.2023060269
[3]	Ruiping ZHANG, Zhaohui REN, Haonan ZHANG, Xiaoping ZHANG, Pengfei LIU, Xiaoli WANG. Isolation, Purification, Monosaccharide Composition and Antioxidant Activity of Polysaccharides from Cortex Periplocae[J]. Science and Technology of Food Industry, 2023, 44(13): 71-78. DOI: 10.13386/j.issn1002-0306.2022080349
[4]	GUO Qiaoli, WU Zhibo, ZHOU Yubi, GAN Lin, WANG Xueqin, HAO Jiachen, ZUO Hejun. Composition Identification and Antioxidant Activity of Cistanche lanzhouensis Polysaccharides[J]. Science and Technology of Food Industry, 2021, 42(15): 96-103. DOI: 10.13386/j.issn1002-0306.2021010193
[5]	ZHAO Biao-xi, ZHANG Hai-de, ZHANG Mei-jian, LI Wen-jia, ZHEN Da-ming, QIAN Zheng-ming, CHEN Hai-ming. The Monosaccharides Composition and Immune Activity of Polysaccharides from Cordyceps sinensis[J]. Science and Technology of Food Industry, 2020, 41(13): 27-31. DOI: 10.13386/j.issn1002-0306.2020.13.005
[6]	WANG Jia-hui, LIU Shan-shan, ZHANG Xin, WANG Zhen, LI Xin-peng. Antioxidant and Anticoagulant Activities of Polysaccharides Extracted from Different Parts of Arctium lappa L.[J]. Science and Technology of Food Industry, 2020, 41(6): 305-310. DOI: 10.13386/j.issn1002-0306.2020.06.051
[7]	LIU Yu-hui, WANG Rui-fang, AN Xiao-ping, WANG Yuan, LIU Na, YANG Yan-ping, QI Jing-wei. Study on Microbial Fermentation Technology of Corn Cob Polysaccharide and Its Monosaccharide Composition and Prebiotic Activity in Vitro[J]. Science and Technology of Food Industry, 2020, 41(5): 107-112. DOI: 10.13386/j.issn1002-0306.2020.05.018
[8]	ZUO Li-min, LU Yu, JIANG Shi-ping, YAN Yong-qiu, TONG Ying-peng, CHEN Su-hong, WANG Ping. Study on monosaccharide compositions analysis and antioxidant activity in vitro of polysaccharides from Noni[J]. Science and Technology of Food Industry, 2017, (17): 56-60. DOI: 10.13386/j.issn1002-0306.2017.17.011
[9]	LUO Yi-yang, REN Dao-yuan, CHEN Li-fang, YANG Xing-bin. Study on analysis and antioxidant activity in vitro of the monosaccharide composition of Pleurotus eryngii[J]. Science and Technology of Food Industry, 2015, (08): 158-161. DOI: 10.13386/j.issn1002-0306.2015.08.023
[10]	LIU Meng-meng, SUN Li-ping, ZHUANG Yong-liang. Analysis of polysaccharide composition and in vitro antioxidant activities of fruiting bodies of Catathelasma ventricosum[J]. Science and Technology of Food Industry, 2013, (21): 72-77. DOI: 10.13386/j.issn1002-0306.2013.21.046