Identification of Volatiles in Different Sweet Orange Essential Oils by Chemometrics

Abstract

Abstract: he extraction methods affect the flavor components of essential oils, thereby affect their efficacy. Sensory quantitative description analysis, gas chromatography-ion mobility spectrometry (GC-IMS) and Heracles NEO e-nose combined with chemometrics were used to investigate the volatile compounds of different sweet orange essential oils (EOs). The EOs from blood orange and navel orange were extracted by three extraction methods, i.e. cold pressing (CP), microwave-assisted hydrodistillation (MADH) and spinning cone column (SCC). The results indicated that the extraction method greatly influenced the flavor profiles and aroma compounds of EOs. CP EOs exhibited the strongest fruity, sweet and floral aroma with the highest preference, MADH EOs had strongest fatty, green and woody aroma, and SCC extract had a low aroma intensity. A total of 64 volatiles were identified by GC-IMS, primarily terpenes, alcohols and aldehydes, followed by acids, esters and other compounds. The fingerprint directly highlighted the composition variations among six samples. The contents of terpenes were significantly higher in CP and MADH EOs compared to SCC extracts, whereas the contents of alcohols and aldehydes were significantly higher in MADH EOs and SCC extracts compared to CP EOs. Based on relative odor activity value (ROAV), β-myrcene and linalool were identified as the main contributors to the flavor of sweet orange EOs. Moreover, GC-IMS combined with partial least square discriminant analysis (PLS-DA) and variable importance in projection (VIP) screened out 15 aroma markers that distinguish six EOs. Additionally, the e-nose combined with principal component analysis (PCA) and discriminant factor analysis (DFA) also successfully distinguished the six EOs. This study provides data support for the extraction and application of sweet orange EOs.

Key words: navel orange, blood orange, essential oil, volatile compounds, chemometrics

CLC Number:

TQ651.2

Fei-Fei LIU Donghong LIU Ye Xingqian Huan 无CHENG. Identification of Volatiles in Different Sweet Orange Essential Oils by Chemometrics[J]. FOOD SCIENCE.

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