2023年12月6日 星期三
不同温度条件下香水文心兰花香气的成分分析及感官评定
Component analysis and sensory evaluation of flower aroma of Oncidium Sharry Baby ‘ Sweet Fragrance’ under different temperature conditions
2015年 第24卷 第2期 页码[112-114]    下载全文[0.7MB]  
Abstract

Flower aromatic components and their relative contents of Oncidium Sharry Baby ‘Sweet Fragrance’ at full flowering stage under conditions of 10 ℃, 20 ℃and 30 ℃were analyzed by solid phase micro-extraction method and GC-MS technology, and aromatic sensory evaluation was also carried out. The results show that there are 24, 33 and 43 kinds of aromatic components in Oncidium Sharry Baby ‘Sweet Fragrance’ flower under conditions of 10 ℃, 20 ℃and 30 ℃, respectively. In which, relative content of ocimene is the highest. With increasing of temperature, component number and relative content in aroma all appear the increasing trend, in which, alkenes is the most and its relative content is the highest, and the second is alkanes. See from the senses, aroma is rich gradually with increasing of temperature, but aroma concentration index basically keeps invariant when temperature over 20 ℃. Comprehensive analysis result indicates that the suitable cultivation temperature of Oncidium Sharry Baby ‘Sweet Fragrance’at flowering stage is 20 ℃.

关键词香水文心兰; 香气成分; 温度; GC-MS 技术; 感官评定
Key wordsOncidium Sharry Baby ‘Sweet Fragrance’; aromatic components; temperature; GC-MS technology; sensory evaluation
作者张莹, 田敏, 王彩霞, 陈胜
所在单位中国林业科学研究院亚热带林业研究所浙江省林木育种技术研究重点实验室, 浙江富阳311400
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基金项目浙江省科技计划项目(2012C22083); 中央级公益性科研院所基金项目(CAFYBB2012045)