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Comparative study of odour and GC-olfactometric profiles of selected essential oils.

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FFJ-06-01
 
Title Comparative study of odour and GC-olfactometric profiles of selected essential oils.
 
Creator Anupama, Kamath
Asha, M. R.
Ravi, R.
Shanthi, Narasimhan.
Rajalakshmi, D.
 
Subject 03 Essential oils
15 Flavour/Fragrance/Perfumes
 
Description Sensory aroma analysis and GC-olfactometric analysis of selected, freshly prepared steam-distilled essential oils were compared. Oils tested were from lemongrass, rosemary, geranium and davana (Artemisia pallens). A 10-member experienced panel trained in essential oil aroma profiling and a descriptor list was established from initial free choice profiling aroma tests. GC-FID and GC-MS were also performed and for GC-olfactometry the GC column effluent was evaluated for aroma compounds by the trained panel. Aroma perception by the panel was not markedly different using 2.5 and 5 mul of the essential oils on filter paper. For all 4 essential oils, there was a good positive correlation between concn. of aroma compounds and intensity of perception on a 5-point sensory scale (from very mild to very strong). Spider web plots were used to relate the 2 methodologies. For lemongrass, only lemony, citrussy and oily sensory notes were detected in both profiles; for rosemary, woody, camphor, spicy and cooling notes were perceived by both methods; for geranium, rose-like, floral, citrussy and herbal notes were detected by both approaches; and for davana, herbal, harsh and pungent notes were perceived by the 2 methodologies. Aroma compounds responsible for the characteristic aroma notes were identified by GC-MS and Kovats retention index. In lemongrass, characteristic aroma compounds were 6-methyl,5-hepten-2-one, limonene, linalool, citral, geraniol and caryophyllene. In rosemary, these compounds were alpha-pinene, camphene, 1,8-cineole, camphor, borneol, iso-eugenol and caryophyllene. In geranium oil, these compounds were linalool, menthone, citronellol, geraniol, geranyl formate and geranyl acetate. In davana oil, these compounds were nonanol, caryophyllene and davanone.
 
Date 2001
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3569/1/Flavour_Fragr._J._2001_16_401-407.pdf
Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..