Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2024-04-08 DOI:10.1002/ffj.3779
Thien Nguyen, Melissa Dein, Danielle Trudelle, John P. Munafo Jr
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Abstract

The Persian silk tree (Albizia julibrissin) has delicate flowers with a pleasant aroma profile, displaying notes of hyacinth and rose with subtle nuances of citrus, coconut and spice. In this study, a total of 29 odorants were identified in the flowers from a single A. julibrissin selection by the application of a cold-solvent extraction (CSE), followed by solvent-assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Subsequently, nine odorants with flavour dilution (FD) factors ≥16 were quantitated by stable isotope dilution analysis (SIDA), and odour activity values (OAVs) were calculated. Odorants with OAV ≥1 included 2-phenylacetaldehyde (OAV 3638), linalool (OAV 797), eugenol (OAV 231), geraniol (OAV 161), 1H-indole (OAV 93), β-ionone (OAV 31), 2-phenylethanol (OAV 11) and γ-octalactone (OAV 1). An aroma simulation model was prepared based on the quantitation data, and it closely matched the aroma of the flower isolate. Chiral chromatography was performed, and (S)-(+)-linalool was the only enantiomer detected. This study advances our understanding of A. julibrissin flower aroma chemistry and lays the groundwork for future investigations for the development of delicate floral aromas for flavour and fragrance applications.

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波斯绢树花(Albizia julibrissin)重要气味物质的特征描述
波斯绢花(Albizia julibrissin)的花朵细腻,香气宜人,有风信子和玫瑰的香味,还带有柑橘、椰子和香料的细微差别。在这项研究中,通过冷溶剂萃取(CSE)、溶剂辅助香气蒸发(SAFE)和香气提取物稀释分析(AEDA),从单个 A. julibrissin 选种的花朵中鉴定出了 29 种气味物质。随后,通过稳定同位素稀释分析法(SIDA)对风味稀释因子(FD)≥16 的九种气味物质进行定量,并计算出气味活性值(OAVs)。OAV ≥1的气味物质包括 2-苯乙醛(OAV 3638)、芳樟醇(OAV 797)、丁香酚(OAV 231)、香叶醇(OAV 161)、1H-吲哚(OAV 93)、β-酮(OAV 31)、2-苯乙醇(OAV 11)和γ-辛内酯(OAV 1)。根据定量数据建立了香气模拟模型,该模型与花卉分离物的香气十分吻合。进行了手性色谱分析,发现(S)-(+)-芳樟醇是唯一的对映体。这项研究加深了我们对 A. julibrissin 花芳香化学的了解,为今后开发用于香精香料的精致花香奠定了基础。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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