Analysis on aroma components of Camellia sasanqua 'Dongmeigui' at different flowering stages and floral organs
Aroma components and their relative contents of Camellia sasanqua'Dongmeigui' at different flowering stages and floral organs were analyzed by using solid phase micro?extraction and GC?MS technology,and their variation laws were studied. The results show that there are 30, 49, 42, and 48 aroma components at bud stage, initial flowering stage, full flowering stage, and late flowering stage, respectively, with 13 common components; with the blooming of flowers, relative content of each component shows different variation tendencies, in which, relative contents of acetophenone and cis?linaloloxide show a tendency to gradually increase with the blooming of flowers, and the sum of their relative contents reaches the highest at initial flowering stage, full flowering stage, and late flowering stage, which is 20.08%, 44.92%, and 62.02%, respectively; with the blooming of flowers, relative contents of alkanes and phenols gradually decrease, those of aldehydes and ketones gradually increase, those of alcohols and alkenes firstly increase and then decrease, while those of aromatic hydrocarbons firstly decrease and then increase. At full flowering stage, there are 31, 48, 34, and 24 aroma components in outer petals, inner petals, stamens, and pistils, respectively, with 12 common components,in which, the sum of relative contents of acetophenone and cis?linaloloxide is as high as 74.29% and 76.32% in inner petals and stamens, respectively. From the aspect of component types, alkenes and aldehydes and ketones are dominant aroma components in outer petals, aldehydes and ketones and alcohols are dominant aroma components in inner petals and stamens, and alcohols, aldehydes and ketones, alkanes, and phenols are dominant aroma components in pistils. The comprehensive analysis results show that there are evident differences in aroma components from flowers of C. sasanqua 'Dongmeigui' at different flowering stages and floral organs; in general, aldehydes and ketones and alcohols are key components affecting the aroma intensity, in which, dominant components are acetophenone and cis?linaloloxide,while inner petals and stamens are major organs releasing aroma.
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