Floral volatiles identification and molecular differentiation of Osmanthus fragrans by neutral desorption extractive atmospheric pressure chemical ionization mass spectrometry

Abstract

Rationale Floral volatiles are commonly present only at trace amounts and can be degraded or lost during vapor collection, which is often challenging from the analytical standpoint. Osmanthus fragrans Lour. is a widely cultivated plant known for the highly distinct fragrance of its flowers. The identification of specific volatile organic compounds (VOCs) and molecular differentiation of O. fragrans without any chemical pretreatment and VOC collection are important. Methods Twenty‐eight VOCs released by the flowers from ten different cultivars of O. fragrans were identified using neutral desorption extractive atmospheric pressure chemical ionization mass spectrometry (ND‐EAPCI‐MS) without any chemical pretreatment or VOC collection. Chemical identification was performed by high‐resolution MSn analysis and whenever possible was confirmed by the analysis of standards. Results According to our literature search, nine of the identified VOCs, 3‐buten‐2‐one, cyclohexadiene, 2‐methylfuran, 3‐allylcyclohexene, cuminyl alcohol, hotrienol oxide, epoxy‐linalool oxide, N‐(2‐hydroxyethyl) octanamide, and 3‐hydroxy‐dihydro‐β‐ionone, have not been reported in O. fragrans in earlier studies. Confident differentiation between ten different cultivars of O. fragrans was achieved by the principal component analysis of the mass spectrometric results. Conclusions The results of our ND‐EAPCI‐MS analysis substantially increase our knowledge about the chemistry of the O. fragrans floral fragrance and demonstrate the power of this technique for direct molecular profiling for plant recognition or in biotechnological applications.

Effects of different probiotic combinations on the components and bioactivity of Spirulina

“…Forty‐nine volatile components were detected in this study, and linalool oxide and acetone made up a large proportion of these, and this was different from the results of the previous studies [10]. This inconsistency might be due to the difference in the detection method used as new substances that were undetected before could be found in samples without any chemical pretreatment or volatile organic compound collection [28]. Fermentation with lactic acid bacteria and Bacillus strains has dramatically decreased these two dominant volatile compounds and another 14 ingredients were also identified, thus remitting a strong blended odor.…”

Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments

“…This illustrates the importance of using multiple sample preparation techniques to reliably unravel a comprehensive and accurate OF volatile profile. Most of these identified volatile components are well known in OF. ,,, However, very polar, high molecular weight, highly volatile, or trace compounds were identified for the first time as components in OF. These include lactones (lavender lactone, γ-hexalactone, 4-hydroxyoxolan-2-one, γ-octalactone, δ-octalactone, and wine lactone); furans (6-pentylpyran-2-one, 2 H -furan-5-one, and 2-ethyl-2 H -furan-5-one); sesquiterpenes (β-bourbonene, sesquithujene, ( E , E )-farnesene, ( E )-calamenene, ( Z )-muurola-3,5-diene, ( Z )-β-copaene, γ-amorphene, and α-muurolene); sulfur compounds (methional); and aldehydes, ketones, and alcohols [3-methylbut-2-enal, ( Z )-hex-3-enal, ( Z )-hept-4-enal, ( E )-non-2-enal, oct-1-en-3-one, (3 E ,5 E )-octa-3,5-dien-2-one, 5,6-epoxy-β-ionone, lilac alcohol A].…”

“…It has high edible, medicinal, and economic value and is widely cultivated in Asia. , Because of its pleasing and unique aroma, flowers and the essential oils of OF are in high demand for the production of expensive perfumes, flavorings, and cosmetics . There have been a series of studies on OF aroma, which have investigated the genetic and biochemical regulation of aroma production, − the dynamic fragrance release during the flowering season, and chemical changes in OF essential oils due to different extraction methods, , and studies comparing volatiles among different cultivars. , These studies indicated that the aroma composition of OF was rather complex, and differences were observed among results obtained by different extraction and detection methods. ,,,, …”

“…Most of the research works on OF aroma were currently nontargeted analysis of the volatile profile using gas chromatography–mass spectrometry (GC–MS). However, odor-oriented detection techniques such as GC–olfactometry (GC–O) were rarely used, ,,,, which is a technique that allows the determination of odor properties and intensities of odor-active components. , To our knowledge, only two studies on OF’s aroma-active compounds were carried out with the aid of GC–O. , However, either a single volatile extraction method or a 1D-GC–MS technique was used, which may not provide a comprehensive picture of the flavor or allow the accurate identification of all potential odorants. Additionally, most of the available quantitative data of OF odorants were based on semiquantitative analysis, and odor thresholds were not taken into account.…”

“…4 There have been a series of studies on OF aroma, which have investigated the genetic and biochemical regulation of aroma production, 4−6 the dynamic fragrance release during the flowering season, 2 and chemical changes in OF essential oils due to different extraction methods, 8,9 and studies comparing volatiles among different cultivars. 1,7 These studies indicated that the aroma composition of OF was rather complex, and differences were observed among results obtained by different extraction and detection methods. 2,7,8,10,11 Most of the research works on OF aroma were currently nontargeted analysis of the volatile profile using gas chromatography−mass spectrometry (GC−MS).…”