摘要
采用气相色谱-质谱技术(GC-MS)分别对红桔油和绿桔油中的挥发性成分进行分析鉴定,在红桔油中鉴定出34种香气化合物,绿桔油中鉴定出26种香气化合物。通过香气强度法结合气相色谱-嗅闻技术(GC-O)对两种油中的关键香气物质(香气强度≥5)进行分析鉴定,最终确定了红桔油中的10种特征性香气成分,5种关键香气物质柠檬烯、γ-松油烯、癸醇、邻伞花烃和4-异丙基甲苯;绿桔油中的11种特征性香气成分,2种关键香气物质柠檬烯和γ-松油烯。
Gas chromatography-mass spectrometry(GC-MS)was used to analyze and identify the volatile components in tangerine oil and green tangerine oil,34 and 26 aroma components were identified in two oils,respectively.The aroma intensity method combined with gas chromatography-sniffing technology(GC-O)was used to analyze and identify the key aroma components(Aroma Intensity value≥5)in two oils,and finally 10 characteristic aroma components in tangerine oil,5 key aroma substances including limonene,γ-terpinene,decanol,o-cymene and 4-isopropyltoluene were determined;11 characteristic aroma components in green tangerine oil,2 key aroma substances including limonene andγ-terpinene were determined.
作者
周如隽
赵雯琪
张越
张圣航
ZHOU Rujuan;ZHAO Wenqi;ZHANG Yue;ZHANG Shenghang(School of Perfume Aroma and Cosmetics,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《香料香精化妆品》
CAS
2021年第3期1-5,共5页
Flavour Fragrance Cosmetics
