Comparative analysis of aroma-active compounds among 18 strong fragrance natural spices by SAFE-GC-MS/O
The volatile aroma-active components of 18 kinds of strong fragrance natural spices were isolated and concentrated by solvent-assisted flavor evaporation(SAFE)extraction,qualitatively and quantitatively analyzed through gas chromatography-mass spectrometry/olfactory(GC-MS/O)with principal component analysis conducted for assessment on their content differences.The results showed that a total of 192 volatile aroma-active components among 18 types of strong fragrance spices were detected,with 46 olefin compounds,39 alcohols,29 esters,22 ketones,20 aldehydes,13 phenols,9 alkanes,8 acids,5 ethers,and 1 sulfur compound.Based on results from principal component analysis,the 18 strong fragrances could be divided into four categories:(1)cis-Anethol was the main aroma-active compounds in tarragon,fennel,star anise,and dill.(2)trans-Cinnamaldehyde and 1,8-cineole were the main aroma-active compounds in Indonesia cassia.(3)4-Allyl phenylacetate and eugenol were the main aroma-active compounds in clove.1,8-Cineole and cinnamon acetate were the main aroma-active compounds in small cardamon and vietnamese cassia,respectively.Borneol,thymol,and carvacrol were the main aroma-active compounds in thyme.trans-Cinnamaldehyde and γ-muurolene were the main aroma-active compounds in Chinese cassia.L-carvone,safrole,ethyl 3-methylbenzoate were the main aroma-active compounds in caraway,nutmeg,and celery,respectively.(4)Linalool and geraniol were the main aroma-active compounds in coriander.Linalool and 4-allylanisole were the main aroma-active compounds in sweet basil.Linalyl acetate,myristicin,and methyl eugenol were the main aroma-active compounds in oregano,pimento allspice,and greater Indian cardamom,respectively.
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