Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value

Abstract

AbstractJasminum sambac is a flower and usually used in food, cosmetics or other chemical industries for its unique flavour characteristics in China. However, molecular sensory technologies have not applied to identify aroma‐active compounds in J sambac concrete. In this study, gas chromatography‐olfactometry (GC‐O), gas chromatography‐mass spectrometry and solvent‐assisted flavour evaporation were applied to isolate the odorants in three Chinese J sambac concrete (E1, E2 and E3) obtained from different companies. A total of forty‐nine, forty‐eight, thirty‐nine odorants were screened by GC‐O with aroma extract dilution analysis in E1, E2 and E3, respectively. The higher flavour dilution (FD) factors were linalool (19 683‐59 049, floral), methyl anthranilate (6561‐19 683, grape‐like) and benzyl acetate (2187‐19 683, floral). Twenty‐two aroma compounds were quantitated by gas chromatography‐flame ionization detection with internal standard, and then their odour activity values were obtained. Linalool, cis‐3‐hexenyl acetate, linalyl acetate, eugenol and methyl salicylate contributed greatly to the aroma of J sambac concretes. The aroma recombination model was established by mixing twenty‐two key odorants based on their measured concentrations, and the result revealed that the overall aroma profile was similar to that of the original sample. These results proved basic data for improvement of the national standard of jasmine concrete.