品质背后的化学——基于感官研究的药草和香料精油分析的可用性
Chemistry behind quality - The usability of herbs and spices essential oils analysis in light of sensory studies.
作者信息
Łyczko Jacek, Kiełtyka-Dadasiewicz Anna, Skrzyński Mariusz, Klisiewicz Krzysztof, Szumny Antoni
机构信息
Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, 20-950 Lublin, Poland; Garden of Cosmetic Plants and Raw Materials, Research and Science Innovation Center, 20-819 Lublin, Poland.
出版信息
Food Chem. 2023 Jun 15;411:135537. doi: 10.1016/j.foodchem.2023.135537. Epub 2023 Jan 21.
The common protocols for the quality determination of medicinal and aromatic plants (MAPs), including herbs and spices (HSs), are the yield and composition of essential oils (EOs). Meanwhile, studies on the sensory quality of HSs showed that EOs composition does not translate to the profile of volatiles emitted from plants; therefore, they do not provide a background for sensory quality assessment. Thus, in this study, the differences in the composition of the EOs and the patterns of emission of unlimited (pure EOs) or limited (presence of a plant matrix) volatiles by headspace were measured for three chemotypes of mint, namely menthol, carvone, and linalool ones. The results have demonstrated that the presence of a plant matrix may change the contribution of main volatiles even up to 47 percentage points, what allows suggesting that EOs chemical analysis is not a reliable method for the determination of sensory quality of HSs.
用于测定药用和芳香植物（MAPs）（包括药草和香料（HSs））质量的常见方案是精油（EOs）的产量和成分。同时，对HSs感官质量的研究表明，EOs成分并不能转化为植物释放的挥发物特征；因此，它们无法为感官质量评估提供依据。因此，在本研究中，对薄荷的三种化学型，即薄荷醇型、香芹酮型和芳樟醇型，测定了其EOs成分的差异以及通过顶空法释放的无限制（纯EOs）或有限制（存在植物基质）挥发物的模式。结果表明，植物基质的存在可能会使主要挥发物的贡献变化甚至高达47个百分点，这表明EOs化学分析不是测定HSs感官质量的可靠方法。
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