Analysis of Volatile Components in Elaeagnus mollis Diels by SHS-GC-MS Combined with ROAV
[Objective]The aim of this paper is to study volatile components of Elaeagnus mollis and evaluate its key aroma components.[Method]Static headspace collection was used to collect volatile compounds from Elaeagnus mollis,and GC-MS technology combined with ROAV evaluation was used to evaluate the volatile components.[Result]52 volatile components were preliminarily identified,mainly including nonanoic acid(13.19%),butyl-Cyclopentane(11.12%),hexanoic acid(8.52%),and 3-methyl-Cyclopentanol(7.22%),and were classified into alkanes,alcohols,fatty acids,and aldehydes.On the basis of ROAV evaluation,11 key flavor compounds were identified,the compound with the greatest contribution to aroma was 2,4-nonadienal,followed by(E)-2-Heptenal and γ-Octalactone.These compounds work together and influence each other to form the unique flavour of Elaeagnus mollis.[Conclusion]In this study,the volatile components and the key flavor components in Elaeagnus mollis were identified.These findings could provide references for research and development of Elaeagnus mollis products.
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