Analysis of Volatile Components in the Molecular Distillation Fractions of <i>Osmanthus fragrans</i> Absolute by GC-MS Combined with Chemometrics Methods

GUO Zhixin; HAO Dandan; BIAN Jianming; XIE Qiutao; SUN Yali; WANG Kai; LI Gaoyang; ZHU Xiangrong

doi:10.13386/j.issn1002-0306.2023060055

Volume 45 Issue 7

Mar. 2024

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Science and Technology of Food Industry > 2024 > 45(7): 276-285. > DOI: 10.13386/j.issn1002-0306.2023060055

GUO Zhixin, HAO Dandan, BIAN Jianming, et al. Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods[J]. Science and Technology of Food Industry, 2024, 45(7): 276−285. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060055.

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Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods

GUO Zhixin^{1, 2,},
HAO Dandan^{1, 2},
BIAN Jianming²,
XIE Qiutao²,
SUN Yali^{1, 2},
WANG Kai³,
LI Gaoyang^{1, 2},
ZHU Xiangrong^{1, 2, ,}

1.
Longping Branch, College of Biology, Hunan University, Changsha 410125, China
2.
Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
3.
Red Bull Vitamin Beverage (Hubei) Co., Ltd., Xianning 437000, China

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Received Date: June 06, 2023
Available Online: January 30, 2024

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Abstract

Abstract

This study aimed to investigate the differences in volatile composition and aroma of different fractions of Osmanthus fragrans absolute purified by molecular distillation. Gas chromatography-mass spectrometry (GC-MS) combined with orthogonal partial least-squares discrimination analysis (OPLS-DA), P-value, variable importance in the projection (VIP), and relative odor activity value (ROAV) were used for analysis. The light, heavy, and residue fractions of Osmanthus fragrans absolute were analyzed. A total of 73 volatile components belonging to 8 major categories were detected in the three fractions, including 22 alcohols, 5 aldehydes, 10 acids, 3 phenols, 5 ketones, 17 esters, 5 alkanes, and 6 olefins. Alcohols were the main contributors to the volatile components in each fraction, and the types and relative contents of volatile components significantly differed among the fractions (P<0.05). The discrimination model achieved a classification accuracy of 98.2% for the volatile components of the three fractions. After analyzing and determining the 27 differential volatile components (VIP>1) of the three fractions, the key aroma contributing components (ROAV>1) of the 14 light fractions, 9 recombinant fractions, and 11 residue fractions were analyzed by the aroma profile analysis. Light fractions exhibited more intense floral, sweet, and pine woody aromas compared to recombinant and residue fractions. The light fractions had the highest types and relative contents of volatile components and showcased the most intense Osmanthus fragrans floral flavor. This study provided a theoretical basis for the comprehensive utilization of different fractions of Osmanthus fragrans absolute through molecular distillation using GC-MS combined with chemometrics methods.

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Science and Technology of Food Industry

Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods

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