中国食品学报2018，Vol.18Issue(3)：299-305,7.DOI:10.16429/j.1009-7848.2018.03.039
菊花精油中特征风味物质的分析
Analysis of Flavor Substances in Chrysanthemum Essential Otis
摘要
Abstract
In this study,7 kinds of Chrysanthemum essential oils were evaluated by sensory descriptive analysis.The volatile compounds were identified by gas chromatography-mass spectrometer (GC-MS).The correlation analysis between volatiles and sensory evaluation was assessed by partial least squares regression (PLSR).The correlation result showed cuparene,linalool,β-myrcene,caryophyllene,β-guaiene,δ-cadinene,camphene,α-terpinolen,germacrene B,4-isopropyltoluene,isobomeol,dihydro methyl jasmonate,α-phellandrene,and eudesmol were flavor substances,which covaried with characteristic aroma of Chrysanthemum essential oils.The flavor substances were confirmed by the results of the correlation analysis between volatiles and sensory evaluation.关键词
菊花精油/GC-MS/感官评价/PLSRKey words
Chrysanthemum essential oils/GC-MS/sensory evaluation/PLSR引用本文复制引用
肖作兵,范彬彬,牛云蔚,刘军华,李静,孔佳丽..菊花精油中特征风味物质的分析[J].中国食品学报,2018,18(3):299-305,7.基金项目
国家自然科学基金项目(2147614090) （2147614090）
国家重点研发计划纳米科技重点专项(2016YFA0200304) （2016YFA0200304）
