Aroma Extract Research Articles

A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics

This study used Sensomics to examine four previously obtained yogurt aroma type profiles. 14 key aroma-active compounds were identified as significant contributors (p ≤ 0.05) in the four aroma types using gas chromatography–mass spectrometry-olfactometry (GC–MS/O), aroma extract dilution analysis (AEDA), odor activity values (OAV), and aroma recombination and omission experiments. The Sensomics and previous Flavoromics results were compared, showing that Flavoromics identified 10 indicator compounds for distinguishing aroma types. Eight were the same as the key aroma-active compounds identified via Sensomics, namely acetic acid, pentanoic acid, decanoic acid, 3-hydroxy-2-butanone, 2,3-pentanedione, acetaldehyde, δ-decalactone, and dimethyl sulfone. Sensomics revealed a prominent similarity between the categories of key aroma-active compounds of the four aroma types, with a higher sensory contribution. Flavoromics showed less overlapping between the indicator compounds, mainly related to the distinction between the four aroma types. Sensomics and Flavoromics serve distinct research objectives and should be selected according to the study subject.

Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-β-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD ≥ 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.

TDAE aromatic oil preference for polymer blends: An analysis of S-SBR, BR, and miscible S-SBR/BR systems

This study assesses the impact of Treated Distillate Aromatic Extract (TDAE) oil, at concentrations of 0–20 parts per hundred rubber (phr), on the glass transition temperature (Tg) of High Vinyl/Low Styrene Styrene-Butadiene Rubber (HVLSS-SBR), polybutadiene rubber (BR), and their blends with weight ratios of 70/30 and 50/50. Using Dynamic Mechanical Analysis, Broadband Dielectric Spectroscopy, and Positron Annihilation Lifetime Spectroscopy, we found that TDAE modifies Tg and fractional free volume (Fv) differently across materials. In HVLSS-SBR, TDAE reduced Tg by approximately 10 °C and increased Fv by 0.8 %. In BR, TDAE raised Tg by 5–7 °C without altering Fv. The 70/30 blend showed no Tg change but a 0.6 % Fv increase. For the 50/50 blend, one Havriliak-Negami equation indicated a Tg rise of 2–3 °C and a 0.4 % Fv increase. A two-equation analysis revealed a 6 °C Tg increase and 0.9 % Fv boost in the BR-rich phase, versus a 2 °C rise and 0.3 % Fv uptick in the HVLSS-SBR-rich phase. The sequence of compatibility, influenced by TDAE, is crystalline BR > amorphous BR > HVLSS-SBR >70/30 blend >50/50 blend. This study provides valuable insights into the behavior of TDAE oil in rubber blends and can serve as a basis for further research in this field.

Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method

Under climate change, the fruity aroma of Bordeaux red wines is changing, tending toward undesirable aromas like dried and cooked fruits. To adapt to these changes in aroma, a strategy could be to introduce to Bordeaux vineyards late-ripening grape varieties more suited to drier, sunnier and warmer conditions. A comparative analysis involved traditional Bordeaux red wines (Merlot, Cabernet-Sauvignon, and Cabernet franc) and those from late-ripening grape varieties originating from high-temperature climates (Yiannoudin, Syrah, Agiorgitiko, Xinomavro, Touriga Nacional, Grenache, and Tempranillo). Using a semi-preparative HPLC method, aroma extracts from these ten red wines were fractioned, isolating fruity notes for HPLC–Fruity Aromatic Reconstitutions (FAR). Through a free sorting task, three clusters emerged. Targeted GC-MS analysis highlighted nine compounds characterizing sensory clusters, including ethyl 2-methylpropanoate, ethyl hexanoate, ethyl 6-hydroxyhexanoate, linalool, α-terpineol, α- and β-ionones, hexanol and (Z)-3-hexenol. Through the realization of sensory profiles, it has been demonstrated that by incorporating these compounds into a fruity model solution, fresh red- and black-berry fruit notes are intensified.

Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods

Roasting is a key process in the production of large-leaf yellow tea (LYT) and substantially affects the formation of its aroma. In order to investigate the effect of roasting method on the aroma of large-leaf yellow tea and to identify the potential causes. In this study, guided by molecular sensory science, the aroma components of charcoal-roasted, electric-roasted and drum-roasted LYTs were analyzed using headspace solid phase microextraction and solvent-assisted flavor evaporation in conjunction with gas chromatography-mass spectrometry, and the data were visualized and analyzed using SMICA, SPSS and Origin. The results of quantitative descriptive analysis revealed that rice crust, burnt, corn and floral aromas were significantly different between the three samples. The results of aroma extract dilution and odor activity value analyses revealed that 2,4,5-trimethyloxazole, 1-ethylpyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, linalool, 2,3-diethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, β-damascenone, and (E)-β-ionone were the main compounds responsible for differences in the aroma of LYT subjected to different roasting methods. Aroma recombination and addition experiments verified these findings. All in all, charcoal roasting enhances the rice crust and burnt aromas of LYT, and drum roasting facilitates the presentation of floral and corn aromas. This study provides a theoretical basis for the processing of high-quality LYT.

Exploring the Impact of Bio-Based Plasticizers on the Curing Behavior and Material Properties of a Simplified Tire-Tread Compound.

The tire industry needs to become more sustainable to reduce pollution and fight climate change. Replacing fossil ingredients in a tire-tread compound with bio-based alternatives is an approach to create a more sustainable product. For instance, the plasticizer can be replaced, which is a petroleum-based ingredient used in relatively high amounts in the rubber. This approach was followed in the current study. Three plant-based plasticizers were selected as potential substitutes for treated distillate aromatic extract (TDAE) in a simplified tire-tread compound formulation, namely, sunflower oil, coconut oil, and cardanol. Additionally, squalane was used as a TDAE replacement to further investigate the possible interactions between plasticizers and other compound ingredients. Squalane (C30H62) is a fully saturated substance, containing six methyl groups but no additional chemical functional groups. Therefore, it was expected that squalane would result in limited interactions within the studied system. All alternatives to TDAE showed an increased cure rate and decreased scorch time, except squalane. This indicates that the three bio-based plasticizers might interact with the vulcanization system. For example, they could function as an additional coactivator of the curing system and/or shield the silica surface. A severe decrease in maximum torque and an increase in elongation at break were obtained for cardanol and sunflower oil. Both plasticizers also resulted in lower crosslink densities compared to the other compounds. A model study with the bio-plasticizers and sulfur verified that the unsaturation in the cardanol and sunflower oil reacted with the crosslinking agent. This leads to less sulfur available for the curing reaction, explaining the low maximum torque. The tan δ curves showed that all replacements resulted in a decrease in the glass transition temperature of the compound. Although all oil alternatives displayed promising results, none of them are suitable as a direct substitute for TDAE in a tire-tread compound due to its ability to interact additionally with other rubber ingredients and contribute in this form to the reinforcement of the compound.

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV

The flavor of three types dried sausage from Guangdong, Sichuan and Harbin were studied by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation combined with principal component analysis. The results showed that Harbin dried sausage had more prominent spicy flavor attributes, and the varieties and contents of flavor substances were more abundant. Then Harbin dried sausage was selected for further analysis. The flavor dilution factor of 37 aroma components was obtained by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. 30 compounds were quantitated, and their odor activity values were calculated. The key aroma components were validated by using recombination and omission experiments. The omission experiment of 27 aroma compounds was carried out, and 10 compounds were finally determined as the key aroma active substance. The key aroma components of Harbin dried sausage included hexanoic acid, acetic acid, isovaleric acid, butyric acid, nonanal, acetoin, hydroxyacetone, ethyl hexanoate, eugenol, and p-cresol.

Molecular-Sensory Decoding of the Citrus latifolia Aroma.

A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.

Natural aromatic extract of black tea improved the water retention of pork meat batter

The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro

Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (E,E)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.

Characterization of key aroma-active compounds in fresh and vacuum freeze-drying mulberry by molecular sensory science methods

Mulberry is prone to rapid deterioration, but its quality can be maintained through vacuum freeze-drying. In this study, the aroma compositions of fresh mulberry (FM) and vacuum freeze-dried mulberry (VFDM) were analyzed through headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) coupled with GC×GC–O–TOF-MS. A total of 232 volatiles were detected in FM and VFDM, and the content of volatile compounds in VFDM decreased by at least 21.37 % after drying compared to FM. Additionally, 51 and 50 aroma-active compounds were detected in FM and VFDM, respectively, with 13 aroma-active compounds being identified in FM initially. Based on the aroma extraction dilution analysis (AEDA) results, 14 compounds with high flavor dilution (FD) factors were accurately quantified by GC–MS. The calculated odor activity value (OAV) showed that a total of 12 compounds significantly contributed to the aroma of mulberry. Finally, aroma recombination and omission experimental results showed that (E,Z)-2,6-nonadienal, β-ionone, hexanal, and (E)-2-nonenal were the key aroma-active compounds in FM, whereas (E,Z)-2,6-nonadienal, β-ionone, (E)-2-nonenal, eugenol and ethyl isovalerate were the key aroma-active compounds in VFDM.

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches.

Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid-liquid extraction using a two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). Fifty-five volatile odor compounds were detected through GC×GC-O-MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.

The shaking and standing processing improve the aroma quality of summer black tea

Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is key to the production of oolong tea and is believed to significantly improve the aroma quality. However, the specific effects of the shaking process on the aroma quality of black tea have not been elucidated. SSBT has a higher aroma intensity than BT, especially floral and sweet odors. By Aroma Extract Dilution Analysis (AEDA), 27 volatiles with flavor dilution factor (FD) above 8 were selected, of which 20 had odor activity values (OAV) values above 1; among them, 9 floral and sweet volatiles with high OAV were linalool (485 for BT, 918 for SSBT), (E)-β-ionone (389, 699), geraniol (315, 493), β-myrcene (25, 62), (E)-2-hexenal (2, 7), phenylacetaldehyde (44, 75), (Z)-3-hexenyl hexanoate (19, 41), 1-hexanol (9, 26), and 2-phenylethanol (2,3). Aroma reconstitution of these 20 volatiles showed reliable results of floral, sweet, fruity, and roasted odors, further validating the aroma and intensity profiles of the key odorants. Overall, our results reveal that the metabolite mechanism of the SS process improves the aroma quality of black tea, providing a theoretical basis and guiding measures for the production of high-aroma black tea.

Influence of silane-modified palm oil as a green processing oil in silica-reinforced SBR/BR compounds for tire tread applications

This study focuses on the usage of silane-modified palm oil (Si-m-PO) to replace petroleum-based processing oils, i.e., distillate aromatic extract (DAE) and treated distillate aromatic extract (TDAE), in silica-reinforced styrene butadiene rubber/butadiene rubber (SBR/BR) compounds for green tire tread products. The preparation of a novel processing oil based on Si-m-PO was successful on the laboratory scale, as verified by nuclear magnetic resonance, where the grafting efficiency of silane in oil molecules was 58%. Among the different types of processing oils, the presence of Si-m-PO in the compounds resulted in lower filler-filler interactions than the ones with TDAE and unmodified PO but higher than DAE. The Si-m-PO showed an effective reduction in filler–filler interaction compared to unmodified PO, possibly because the Si-m-PO could cover silica surfaces via silane linkage, leading to hydrophobicity of silica surfaces. Overall, the compounds containing Si-m-PO represented higher mechanical properties than the other oils. Furthermore, the Si-m-PO provided the same level concerning rolling resistance and enhanced wet traction, when compared to unmodified PO. Therefore, Si-m-PO can be applied as a biobased processing oil in tire tread applications.

Incorporating porous carbon materials into ionic liquid for high efficiency extraction of polycyclic aromatic hydrocarbons

Ionic liquid is an ideal candidate in the extraction of aromatic compounds. The design and construction of ionic liquids with high extraction efficiency and selectivity towards to the specific aromatics remain crucial question. In this paper, with the aid of orthogonal array experiment, the imidazolium-based ionic liquids with long alkyl chain on the cations were determined to possess high aromatics extraction efficiency. Furthermore, the Lewis acid anion was introduced into the ionic liquid to form 1-dodecyl-3-methylimidazolium ferric chloride ([C12mim][FeCl4]) and performed 62 % and 100 % extractant efficiency of naphthalene (NAP) and anthracene (ANT), respectively. Then the porous carbon materials (P1-1000) derived from hyper-crosslinked porous polymers (HCP) which possessed high BET surface area (1186 m2/g) was dispersed in [C12mim][FeCl4] to form porous ionic liquid. The single extraction efficiency of NAP improved from 62 % to 77 %. The great single extraction efficiency was attributed to the high porosity, additional adsorption sites provided by the Lewis acid anions and the hydrophobic long alkyl chain on the cations. After three times extraction, the concentration of NAP dropped down to 0. The porous ionic liquids also showed good recycle performance. The construction of porous ionic liquids provided an efficient approach for extraction of polycyclic aromatic hydrocarbons from aliphatic hydrocarbon.

Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.

Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by extraction/SAFE distillation, 25 odor-active compounds in the flavor dilution (FD) factor range from 16 to 4096 were identified. Butanoic acid, 2- and 3-methylbutanoic acid, and acetic acid showed the highest FD factors, and 2-phenylethanol, δ-decalactone, and δ-dodecalactone were most odor-active in the neutral-basic fraction. Quantitations by stable isotope dilution assays followed by a calculation of odor activity values (OAVs) revealed acetic acid, 3-methylbutanoic acid, butanoic acid, and butane-2,3-dione with the highest OAVs. Finally, an aroma recombinate prepared based on the quantitative data well agreed with the aroma profile of the PM-G. In Gouda cheese produced from raw (nonpasteurized) milk (RM-G), qualitatively the same set of odor-active compounds was identified. However, higher OAVs of butanoic acid, hexanoic acid, and their corresponding ethyl esters were found. On the other hand, in the PM-G, higher OAVs for 3-methylbutanoic acid, 3-methylbutanol, 3-methylbutanal, and butane-2,3-dione were determined. The different rankings of these key aroma compounds clearly reflect the aroma differences of the two Gouda-type cheeses. A higher activity of lipase in the RM-G and higher amounts of free l-leucine in PM-G on the other side were responsible for the differences in the concentrations of some key aroma compounds.

Evaluation of the Efficacy of Two Aromatic Plant Extracts against Phytopathogenic Tomato Fungi in Burkina Faso

Evaluation of the Efficacy of Two Aromatic Plant Extracts against Phytopathogenic Tomato Fungi in Burkina Faso

Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis

Liuzhou River snails rice noodles, a special snack of Liuzhou City in the Guangxi Zhuang Autonomous Region, China, possess a unique flavor of spicy, refreshing, fresh, sour, and hot. The present study aimed to characterize the composition of volatile compounds and key odor-active compounds in river snails rice noodles soup (RSRNS) through aroma extract dilution analysis and odor activity value calculation using solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS). A total of 71 volatile compounds were identified by GC–O–MS, of which 49 were odor-active. Meanwhile, 125 volatile compounds were identified by GC×GC–O–MS, of which 68 were odor-active. These results indicated that 3-methylbutanal, linalool, 1,8-cineole, myrcene, 2-acetylpyrazine, 4-allylanisole, 2-acetylthiazole, 1-octen-3-ol, hexanal, and eugenol were the main odor-active compounds of RSRNS.

The influence of palm oil-derived plasticizers and lubricants on the rheological and mechanical properties of styrene butadiene rubber

Researchers have recently focused on green processing aids made from plants and vegetables to avoid the high concentration of polycyclic aromatic hydrocarbons (PAHs) from petroleum-based processing oils, which is hazardous to human health. This paper focuses on the effect of lubricants and plasticisers produced from palm oil on the rheological, mechanical and thermal aging properties of styrene-butadiene rubber (SBR). These lubricants and plasticisers are known as glycerol trioleate (GTO), n-butyl stearate (NBS), ethylene bis-steramide (EBS), ethylene bis-oleamide (EBO), pentaerythritol tetrastearate (PETS) and stearyl stearate. The abrasion performance, visual inspection appearance, and cure characteristics of the lubricants and plasticisers on SBR were examined and compared to processing oil-treated distillate aromatic extract (TDAE), paraffin wax, microcrystalline wax, polyethylene (PE) wax, epoxidised soybean oil (ESBO), and stearic acid. It discovered that rubber compounds based on GTO, stearic acid, and EBS exhibited better abrasion resistance and cure properties than rubber compounds based on processing oil. These samples were selected and subjected to mechanical properties, thermal aging effects analysis and comparison with processing oil. Tensile strength shows that SBR with EBS (22.49 MPa) and EBS with GTO (EBS/GTO; 21.25 MPa) are closely similar to SBR compounds with processing oil (21.02 MPa). The findings imply that EBS and EBS/GTO, green plasticisers and lubricants, are viable alternatives to petroleum-based processing oils while being cost-effective for tire production.

Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin

AbstractThe Persian silk tree (Albizia julibrissin) has delicate flowers with a pleasant aroma profile, displaying notes of hyacinth and rose with subtle nuances of citrus, coconut and spice. In this study, a total of 29 odorants were identified in the flowers from a single A. julibrissin selection by the application of a cold‐solvent extraction (CSE), followed by solvent‐assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Subsequently, nine odorants with flavour dilution (FD) factors ≥16 were quantitated by stable isotope dilution analysis (SIDA), and odour activity values (OAVs) were calculated. Odorants with OAV ≥1 included 2‐phenylacetaldehyde (OAV 3638), linalool (OAV 797), eugenol (OAV 231), geraniol (OAV 161), 1H‐indole (OAV 93), β‐ionone (OAV 31), 2‐phenylethanol (OAV 11) and γ‐octalactone (OAV 1). An aroma simulation model was prepared based on the quantitation data, and it closely matched the aroma of the flower isolate. Chiral chromatography was performed, and (S)‐(+)‐linalool was the only enantiomer detected. This study advances our understanding of A. julibrissin flower aroma chemistry and lays the groundwork for future investigations for the development of delicate floral aromas for flavour and fragrance applications.