Study on the identification of aroma components and stability of anise oil during storage
Objective To investigate the change rule of aroma components of anise oil in different storage periods.Methods Weighing and olfactory methods combined with gas chromatography-mass spectrometry(GC-MS)were used for qualitative and quantitative analysis of the substances in anise oil at different storage times(original sample,30,60 and 90 d).The relative odor activity value(ROAV)was used to determine the characteristic aroma components in anise oil at different storage times,and the principal component analysis was used to investigate the characteristic substances affecting the aroma of anise oil during different storage times.Results The 43 kinds of substances were identified from anise oil using GC-MS,in which the main components were anethole,4-allylanisole,anisic aldehyde,foeniculin,linalool.Anise oil exhibited a rapid volatilization rate in the first 2 days,followed by a stable and slow volatilization rate,with 66%of its weight volatilized within 90 d.After 30 d,the floral,fruity and sweet aromas of anise oil significantly weakened;the delicate fragrance noticeably diminished after 60 d;anise and pungent became the main aroma at 90 d.The ROAV value of the aroma substances and the heat map analysis based on the ROAV value found that linalool,4-terpinenol,α-terpineol,anisic aldehyde,anethole,and anethole were found to contribute more consistently to the aroma stability of anise oil.The results of principal component analysis indicated the characteristic components in anise oil at different storage times.In the original sample,the characteristic components were eucalyptol,α-pinene,β-myrcene,etc.After 30 d,the characteristic components were erythro/threo-1-(4-methoxyphenyl)-2-methoxy-1-propanol and m-methoxy propiophenone.After 60 d,components became 4-methoxycinnamaldehyde.However,no characteristic components were found after 90 d.Conclusion There are certain differences in the aromatic components of anise oil stored in different storage periods.Evaluation approach can be provided for the aroma stability of anise oil based on the ROAV and principal component analysis methods,which offer theoretical references for the future in-depth development of anise oil products and resource utilization.
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