Characteristic Aroma Components and Sensory Properties Analysis in Different Types of Lavender Essential Oil from Xinjiang
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Abstract:
Essential oils from five types of lavender flowers (namely 70-1, 74262, Miscellaneous flower, France blue, White flower) in Xinjiang were extracted by water vapor distillation. Volatile components and characteristics of aroma components in lavender essential oils were analyzed using gas chromatography- mass spectrometry (GC- MS), and the aroma profiles were investigated by sensory evaluation. Results showed that 70-1 oil had the highest content (6.88%) among five types of lavender essential oils. The volatile components in lavender essential oils were mainly terpenes, esters, alcohols, aldehydes and ketones. White flower essential oil had the highest kinds and content of volatile components. The biggest difference in volatile components was terpene, which the content of five types of essential oils was 17.15%, 12.36%, 16.33%, 16.16%, 16.33%, respectively. The content of characteristic aroma components in five types of lavender essential oils such as linalool and linalyl acetate, had significant difference. Essential oil of 74262 type had the strongest flower smell and ester aroma flavors. Therefore, the flavors as flower smell, ester aroma, chill, wax oil and terpene smell in five types of lavender essential oils presented the significant difference was mainly for the variety and volatile components.
