沉香历代香谱考证和香气成分研究进展
Review the Fragrance Recorded of Ancient Documents and Aroma Compounds in Agarwood
董文化 1王昊 1李薇 1曾军 1黄圣卓 1王雅丽 1云翠鸿 1梅文莉 1戴好富1
作者信息
- 1. 中国热带农业科学院热带生物技术研究所,沉香国际联合研究中心,海南沉香工程技术研究中心,海南海口 571101
- 折叠
摘要
香气是评价沉香品质的重要指标,沉香因其独特的香气被誉为四大名香之首(沉、檀、龙、麝).目前,国内外学者已经对沉香的化学成分进行了大量报道,主要包括倍半萜类、2-(2-苯乙基)色酮类和芳香族类成分.然而,对于沉香的香气成分和香气特征缺乏系统的分析和总结.本文旨在综述沉香的历代香谱考证和香气成分的现代研究,并初步构建沉香的香气轮廓图,同时展望沉香后续的分子感官研究,以期揭示沉香致香的奥秘.
Abstract
Aroma is one of the important indicators for evaluating the quality of agarwood,and agarwood is regarded as the leader among the four famous fragrances(agarwood,sandalwood,ambergris and musk)due to its unique aroma.Currently,both domestic and international scholars have made numerous reports on the chemical components of agarwood,mainly including sesquiterpenes,2-(2-phenylethyl)chromones and phenolic compounds.However,there is a lack of systematic analysis and summary of the aromatic components and aroma characteristics of agarwood.This article aimed to review the historical authentication of agarwood's fragrance recorded in ancient documents and the modern research on fragrance components.It also presented a preliminary construction of the fragrance profile map of agarwood and looked forward to further molecular sensory research on agarwood,in order to reveal the mystery of agarwood fragrance.
关键词
沉香/香气成分/香气特征/香气轮廓/研究进展Key words
agarwood/aroma component/aroma characteristic/fragrant profile/research progress引用本文复制引用
基金项目
海南省自然科学基金(221RC633)
海南省重大科技计划(ZDKJ2021031)
海南省院士创新平台科研项目(YSPTZX202037)
现代农业产业技术体系建设项目(CARS-21)
出版年
2024
NETL
NSTL
万方数据