Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods

Abstract

The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectrometry with olfactometry (GC-MS/O) using an aroma extract dilution analysis (AEDA) technique. In the previous study, the authors investigated differences in volatile compound profiles between YYEO of different grades and regions using GC coupled with a flame ionization detector (FID) and GC-MS. This study follows up with identification of the aroma-active compounds present in YYEO of various grades from both origins and to profile the aroma of those oils. For the first time, principal component analysis (PCA) on AEDA logarithmic flavor dilution (LFD) data was performed, in comparison with the corresponding PCA on GC-FID-MS data. Based on AEDA data, 21 aroma-active compounds were found across all samples and grades of YYEO, with 8 common ones previously identified by GC-FID. Linalool had the highest odor activity and is the major component of YYEO, followed by geraniol, although the latter only appeared as a much smaller peak in the chromatogram. Other trace compounds such as eugenol and vanillin were also found to be significant to the aroma of YYEO. Using PCA on resulting LFD data, YYEO from Comoros were found to have spicier odor qualities as compared to those from Madagascar. The main contributors that determine the difference in a spicy aroma profile of Comoros and Madagascar oils are vanillin, methyl eugenol, and trans-cinnamyl acetate.

Comparison of Three Different Extraction Methods on Osmanthus Volatile Oil: Aroma and Biological Activity

“…The characteristic aroma compounds of osmanthus volatile oil were based on the previous report [1,2] . To investigate the difference between main volatile compounds and main aroma compounds, the approximate relative intensities of these aroma compounds were determined with reference to previous reports on osmanthus [22] . These compounds were listed in Table 1.…”

“…[1,2] To investigate the difference between main volatile compounds and main aroma compounds, the approximate relative intensities of these aroma compounds were determined with reference to previous reports on osmanthus. [22] These compounds were listed in Table 1. The β-ionone was the main volatile compound and also the main aroma compound since its low threshold value.…”

“…In this study, the aroma profile was determined based on previous studies on osmanthus aroma, and the description of each aroma was determined based on the flavor wheel proposed in the previous study. [1,22] 6 sensory descriptors (floral, green, citrus, woody, sweet and fruity, and others) were proposed based on the previous research. [22]…”

“…[1,22] 6 sensory descriptors (floral, green, citrus, woody, sweet and fruity, and others) were proposed based on the previous research. [22]…”

Spices Volatilomic Fingerprinting—A Comprehensive Approach to Explore Its Authentication and Bioactive Properties

“…The sui generis character of spices and other foods is influenced by the composition, the presence of key aroma compounds, and concentrations which can determine the kind of aroma perceived [ 24 ]. The major VOMs chemical class in the current study ( Figure 1 A) is the class of terpenoids, which are widely produced in the plant kingdom [ 25 ], followed by sesquiterpenoids, and to a lower extent by carbonyl compounds.…”