Analysis of Aroma and Essential Oil Constituents in Different Parts of Honey Pomelo Flower Meizhou
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Abstract:
The aroma compounds and the volatile compoounds of essential oils of the parts of fresh flower, petals, stamens and pistils from Meizhou were analyzed by headspace solid phase microextraction (HS-SPME) and steam distillation combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the main compounds of aroma compounds and volatile compounds of essential oils in different parts of pomelo flowers include terpenoids, alcohols, esters, alkanes, ethers, and aldehydes. The types and relative contents in different parts were significantly different. Farnesol, trans-orange sterol and linalool were detected in all samples as the main compounds which were more than 60%. 27 compounds were identified in essential oil while 25 were identified in aroma. The highest yield of essential oil was stamen which was 0.65%. As a valuable natural resource, pomelo flower was rich in a variety of valuable compounds needed in food, flavor and fragrance, daily chemical industry. Pomelo flower has development and utilization potentiality with wide application prospects.