Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowers
文献类型： 外文期刊
作者： Zhou, Han-Chen 1 ; Hou, Zhi-Wei 1 ; Wang, De-Xing 3 ; Ning, Jing-Ming 1 ; Wei, Shu 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang Ave W, Hefei 230036, Anhui, Peoples R China
2.Anhui Acad Agr Sci, Tea Res Inst, Huangshan 245000, Anhui, Peoples R China
3.Minrong Tea Co, Fu Dao Rd, Fuzhou 350018, Fujian, Peoples R China
关键词： Jasminum sambac; Floral volatile condensates; Volatile compounds; Odor activity value: SPME; Storage
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 286 卷
页码：
收录情况： SCI
摘要： In this study, a large-scale preparation of jasmine floral volatile condensate (FVC) was conducted using fresh flowers without any extraction solvent involvement. Condensate volatile profiles were compared to those of fresh flowers for their scent characteristics and ability to withstand manufacturing and storage. The FVC possessed a typical jasmine flower scent, a similar odor polygon shape and greatly enhanced odor intensity and character odorants linalool, indole, and methyl anthranilate. In late August and September in Fuzhou, China, the ratio of odor activity values for indole/linalool in FVCs was close to that of fresh flowers, indicating that these were suitable local harvest times for FVC preparation. Room temperature storage for 30 months dramatically reduced the abundance of potent odorants and FVC scent intensity, while cold temperature (4 degrees C) storage was able to maintain FVC clarity and scent intensity. Our findings should be helpful at improving FVC quantity, quality, and storage.
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