Chemical Composition and Aromatic Profiles of Essential Oil from Rosa laevigata by GC-MS/GC-O Analysis
| Autor: | sup>Guohai Chu, sup>Ming Cai, sup>Jie Yin, sup>Yang Lin, sup>Jian Jiang, sup>Shihao Sun, sup>Jun Yang |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
biology
Linoleic acid food and beverages Myristic acid 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Industrial and Manufacturing Engineering law.invention Palmitic acid Steam distillation chemistry.chemical_compound 0404 agricultural biotechnology chemistry law Organic chemistry Food science Gas chromatography–mass spectrometry Rosa laevigata Essential oil Aroma Food Science |
| Zdroj: | Advance Journal of Food Science and Technology. 11:147-152 |
| ISSN: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.11.2370 |
| Popis: | Chemical composition and aroma of essential oil from the fruit of Rosa laevigata obtained by steam distillation was analyzed by Gas Chromatography-Mass Spectrumeter (GC-MS) and Gas Chromatography-Olfactometry (GC-O). Sixty seven compounds in the essential oil, accounting for 99.97%, were identified, in which palmitic acid (16.49%), cis-13-Octadecenoic acid (16.31%) and Linoleic acid (13.93%) were the main compounds. The overall aroma of the oil was comlex, smelled waxy, heavy refreshing and sweet and strong woody with a tiny tea. 24 aroma compounds were identified by the technique of GC-O with a posterior intensity method. The key active odor compound in this essential oil is myristic acid. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|