Identification and Comparative Analysis of Aroma Components of Ylang Ylang
To identify the volatile aroma components of ylang ylang,three methods were used,including steam distillation extraction(SD),ultrasonic-microwave-assisted extraction(UMAE)and accelerated solvent extraction(ASE),and the flavor compositions and content differences were compared and analyzed by GC-MS.The results showed that a total of 41 components were detected by the above three methods,of which 29 aroma components were detected by both SD and UMAE,while the least number of 16 aroma components was detected by ASE.There were differences in the aroma components among the three methods,among which SDE was dominated by olefins as volatile components,UMAE was dominated by olefins and esters aroma components,and ASE was dominated by olefins and acids.This study would provide methodological references for the extraction of volatile aroma components of ylang ylang in the future.
万方数据
维普
