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研究目的:分析不同桂花品种感官评价差异所对应的香气成分,及其有贡献的香气活性物质,为桂花的生物科学应用提供依据。创新要点:首次运用气相色谱-嗅觉测量法(GC-O)结合气质联用法(GC-MS)对所分离的挥发性物质进行定性和半定量分析,并同时结合其气味描述,分析不同桂花品种的香气活性物质特征。本研究还根据所检测的香气活性物质的气味特征对香气活性物质进行分组,能更直观地分析桂花不同品种香气差异的原因。研究方法:(1)运用GC-MS对三个桂花品种的挥发性物质进行定性和半定量的比较分析(见表1);(2)运用GC-O对三个桂花品种香气活性物质进行比较分析(见表2);(3)对香气活性物质进行分组,探究不同桂花品种的香气差异原因(见表3和图2)。重要结论:(1)GC-O结合GC-MS分析所得香气活性物质并非都是含量较高的挥发性物质,有些含量较低的挥发性物质也对桂花香气形成有贡献;(2)不同桂花品种的香气差异是由不同香气分组以及香气活性物质强度不同所致。
The purpose of this study was to analyze the aroma components corresponding to the differences in sensory evaluation of different Osmanthus fragrans cultivars and their contribution of aroma active substances to provide the basis for the biological application of Osmanthus fragrans. Innovative points: The first time the use of gas chromatography - olfactory measurement (GC-O) combined with gas chromatography (GC-MS) of the volatile compounds isolated qualitative and semi-quantitative analysis, combined with its odor description, analysis of different sweet-scented osmanthus varieties Aroma active substance characteristics. In this study, the aroma active substances were grouped according to the odor characteristics of the detected aroma active substances, and the reasons for the differences in the aroma of different sweet-scented osmanthus species could be analyzed more intuitively. Methods: (1) GC-MS was used to qualitative and semi-quantitative comparative analysis of the volatile components of three sweet-scented osmanthus cultivars (Table 1); (2) GC-O was used to compare the aroma-active substances Analysis (see Table 2); (3) Aroma actives were grouped to explore the differences in aroma among different sweet-scented osmanthus cultivars (see Table 3 and Figure 2). The main conclusions are as follows: (1) Not all the aroma active substances obtained by GC-O combined with GC-MS analysis are volatile, but some of the volatile substances with lower contents also contribute to the fragrance formation of osmanthus. (2) Variety of aroma differences are caused by different aroma groups and aroma intensity of different active substances.