Aroma enhancement and characterization of the absolute osmanthus fragrans lour. / Wei-Rong Yao in The journal of essential oil research, Vol. 22 N° 2 (Mars/Avril 2010)  

Public ISBD [article]  inThe journal of essential oil research > Vol. 22 N° 2 (Mars/Avril 2010) . - pp. 97-102 Titre : Aroma enhancement and characterization of the absolute osmanthus fragrans lour. Type de document : texte imprimé Auteurs : Wei-Rong Yao, Auteur ; Yin-Zhu Zhang, Auteur ; Yi Chen, Auteur Article en page(s) : pp. 97-102 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Osmanthus fragrans Oleaceae Absolute composition Glycosidically bound volatiles Megastigma-4,6(E) 8(E)-triene Dihydro-β  -ionol (E)-β  -ionone Index. décimale : 646 Résumé : In this paper, β-glucosidase hydrolysis approach was applied on Osmanthus fragrans Lour. flowers for the aroma enhancement of the extract. The hydrolysis and extraction conditions, including enzyme amount, temperature, time, rate of agitation, buffer pH, buffer volume, extraction time, extraction temperature and petroleum ether volume, were optimized. The crude extract (concrete) and refined extract (absolute) under optimum conditions had increased yields of 0.42% and 0.25%, which were 147.1% and 177.8%, respectively, as compared with the procedure without the β-glucosidase hydrolysis. Analyses showed no obvious qualitative differences in the volatiles produced with and without enzymatic hydrolysis. However, the amount of typical aroma components significantly increased in the hydrolysis sample. As compared with the no-hydrolysis control, the first four aroma components with the most increase were 6,10,14-trimethyl-2-pentadecan-2-one, nonanal, dihydro-β-ionol and (E)-β-ionone in the hydrolysis sample. Megastigma-4,6(E),8(E)-triene was only found in the hydrolysis sample, but the amount of trans-linalool oxide, cis-linalool oxide and dihydro-3-oxo-ionol decreased. Organoleptic assessment supported that the hydrolysis sample produced a stronger fragrance. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.jeoronline.com/archive/detail/50 [article] Aroma enhancement and characterization of the absolute osmanthus fragrans lour. [texte imprimé] / Wei-Rong Yao, Auteur ; Yin-Zhu Zhang, Auteur ; Yi Chen, Auteur . - pp. 97-102. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 22 N° 2 (Mars/Avril 2010) . - pp. 97-102 Mots-clés : Osmanthus fragrans Oleaceae Absolute composition Glycosidically bound volatiles Megastigma-4,6(E) 8(E)-triene Dihydro-β  -ionol (E)-β  -ionone Index. décimale : 646 Résumé : In this paper, β-glucosidase hydrolysis approach was applied on Osmanthus fragrans Lour. flowers for the aroma enhancement of the extract. The hydrolysis and extraction conditions, including enzyme amount, temperature, time, rate of agitation, buffer pH, buffer volume, extraction time, extraction temperature and petroleum ether volume, were optimized. The crude extract (concrete) and refined extract (absolute) under optimum conditions had increased yields of 0.42% and 0.25%, which were 147.1% and 177.8%, respectively, as compared with the procedure without the β-glucosidase hydrolysis. Analyses showed no obvious qualitative differences in the volatiles produced with and without enzymatic hydrolysis. However, the amount of typical aroma components significantly increased in the hydrolysis sample. As compared with the no-hydrolysis control, the first four aroma components with the most increase were 6,10,14-trimethyl-2-pentadecan-2-one, nonanal, dihydro-β-ionol and (E)-β-ionone in the hydrolysis sample. Megastigma-4,6(E),8(E)-triene was only found in the hydrolysis sample, but the amount of trans-linalool oxide, cis-linalool oxide and dihydro-3-oxo-ionol decreased. Organoleptic assessment supported that the hydrolysis sample produced a stronger fragrance. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.jeoronline.com/archive/detail/50

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