Volatile Compositions Analysis and Beverage Application of Chamomile Essential Oil from Matricaria recutita

doi:10.11924/j.issn.1000-6850.2020-00004

Abstract

Abstract:

To study the differences and similarities of volatile compounds and aroma properties in Roman chamomile essential oil and German chamomile essential oil from Matricaria recutita, select the raw materials with fragrance suitable for industrial production, and establish the flavor database of aromatic plants, the volatile compositions and aroma properties in the two chamomile essential oil were analyzed by using gas chromatography-mass spectrometry (GC-MS) technology coupled with steam distillation (SD) for extraction of volatiles. A total of 49 volatiles were identified in the two chamomile essential oil, and 43 and 46 volatiles were identified in Roman chamomile essential oil and German chamomile essential oil, respectively. Esters, alcohols, and alkenes compounds were the main volatiles in the two essential oil, and the trans-pinocarveole, α-pinene, allyl tiglate and ethyl-2-methylcyclopropanecarboxylate were the common abundant volatile compounds, but the chamazulen was only identified in German chamomile essential oil. Combined with the results of sensory evaluation, Roman chamomile essential oil had better aroma properties, which were herbaceous, floral, fruity and sweet odors, and had weak irritation and earthy odors. By adding 0.5% (w/w) Roman chamomile essential oil to the beverage base, the herb-tea beverage could be well prepared with transparency, good fragrance flavor and stability. This research can provide scientific data for variety breeding, aroma quality improvement, chamomile essential oil extraction and preparation, and a theoretical basis for further development, utilization and industrialized production of chamomile from Matricaria recutita.

Key words: chamomile (Anthemis nobilis) essential oil, volatile compounds, sensory evaluation, aroma property, herb-tea beverage

CLC Number:

Guo Xiangyang. Volatile Compositions Analysis and Beverage Application of Chamomile Essential Oil from Matricaria recutita[J]. Chinese Agricultural Science Bulletin, 2021, 37(4): 138-145.

Figures/Tables 6

References 36

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序号	保留时间/min	挥发性成分	罗马洋甘菊精油/%	德国洋甘菊精油/%
1	2.22	2-甲基-1-丁醇	0.02	0.16
2	2.74	己醛^*	0.02	0.06
3	3.29	2-甲基丁酸乙酯	0.08	nd
4	3.37	异丁酸丁酯	0.10	0.08
5	3.65	乙酸异戊酯^*	0.07	0.06
6	3.69	乙酸2-甲基丁酯	0.09	0.08
7	3.73	甲基丙烯酸丙酯	0.11	0.06
8	4.25	异丁酸异丁酯	2.29	2.26
9	4.38	3-甲基-2-丁烯-1-醇乙酸酯	0.38	0.92
10	4.54	3,3-二甲基戊烷	1.06	0.81
11	4.71	α-蒎烯^*	9.37	6.16
12	4.83	2-甲基丁酸丙酯	0.07	0.08
13	5.01	莰烯^*	2.45	1.90
14	5.54	β-蒎烯^*	0.93	0.81
15	5.81	1-甲基环丙烷-1-甲酸乙酯	0.91	0.94
16	6.01	2-甲基丁酸-2-二甲基丙酯	1.02	1.35
17	6.07	异戊酸异丁酯	0.10	nd
18	6.22	四氢吡咯	0.51	0.51
19	6.32	异丁酸异戊酯	2.53	2.79
20	6.57	对-异丙基甲苯	0.13	nd
21	6.68	D-苧烯^*	0.42	0.25
22	6.75	1,8-桉叶素	0.07	0.16
23	7.30	2-甲基环丙烷-1-甲酸乙酯	10.52	11.32
24	7.71	惕各酸烯丙酯	11.40	11.69
25	8.11	硝基环戊烷	0.81	1.48
26	8.27	反式-2-甲基-2-丁酸-2-甲丙酯	0.08	0.18
27	8.46	芳樟醇^*	0.49	0.24
28	8.55	3-甲基丁酸戊酯	0.89	1.07
29	8.68	正己酸异丁酯	0.28	0.35
30	9.09	龙脑烯醛	0.12	0.35
31	9.35	反式-松香芹醇	20.80	13.57
32	10.15	1-对-?烯-4-醇	0.27	0.20
33	10.57	2-甲酰基-6,6-二甲基双环[3.1.1]庚-2-烯	2.18	4.06
34	11.00	顺-香芹醇	nd	0.29
35	12.16	乙酸龙脑酯	0.07	0.33
36	13.59	α-可巴烯^*	0.30	2.63
37	14.25	2,6-二甲基萘	0.24	0.10
38	15.17	α-芹子烯	0.19	0.11
39	15.31	α-金合欢烯^*	0.34	0.01
40	15.60	δ-杜松烯^*	0.04	0.06
41	16.41	氧化石竹烯^*	0.05	0.19
42	16.66	衣兰油烯^*	0.14	0.28
43	18.13	洋甘菊油烃	nd	0.05
44	18.27	十四酸	0.01	0.05
45	19.15	植酮	0.09	0.03
46	20.39	十六酸	nd	0.17
47	22.02	亚油酸	nd	0.10
48	23.38	十七烷^*	nd	0.04
49	25.12	二十烷^*	nd	0.08

序号	保留时间/min	挥发性成分	罗马洋甘菊精油/%	德国洋甘菊精油/%
1	2.22	2-甲基-1-丁醇	0.02	0.16
2	2.74	己醛^*	0.02	0.06
3	3.29	2-甲基丁酸乙酯	0.08	nd
4	3.37	异丁酸丁酯	0.10	0.08
5	3.65	乙酸异戊酯^*	0.07	0.06
6	3.69	乙酸2-甲基丁酯	0.09	0.08
7	3.73	甲基丙烯酸丙酯	0.11	0.06
8	4.25	异丁酸异丁酯	2.29	2.26
9	4.38	3-甲基-2-丁烯-1-醇乙酸酯	0.38	0.92
10	4.54	3,3-二甲基戊烷	1.06	0.81
11	4.71	α-蒎烯^*	9.37	6.16
12	4.83	2-甲基丁酸丙酯	0.07	0.08
13	5.01	莰烯^*	2.45	1.90
14	5.54	β-蒎烯^*	0.93	0.81
15	5.81	1-甲基环丙烷-1-甲酸乙酯	0.91	0.94
16	6.01	2-甲基丁酸-2-二甲基丙酯	1.02	1.35
17	6.07	异戊酸异丁酯	0.10	nd
18	6.22	四氢吡咯	0.51	0.51
19	6.32	异丁酸异戊酯	2.53	2.79
20	6.57	对-异丙基甲苯	0.13	nd
21	6.68	D-苧烯^*	0.42	0.25
22	6.75	1,8-桉叶素	0.07	0.16
23	7.30	2-甲基环丙烷-1-甲酸乙酯	10.52	11.32
24	7.71	惕各酸烯丙酯	11.40	11.69
25	8.11	硝基环戊烷	0.81	1.48
26	8.27	反式-2-甲基-2-丁酸-2-甲丙酯	0.08	0.18
27	8.46	芳樟醇^*	0.49	0.24
28	8.55	3-甲基丁酸戊酯	0.89	1.07
29	8.68	正己酸异丁酯	0.28	0.35
30	9.09	龙脑烯醛	0.12	0.35
31	9.35	反式-松香芹醇	20.80	13.57
32	10.15	1-对-?烯-4-醇	0.27	0.20
33	10.57	2-甲酰基-6,6-二甲基双环[3.1.1]庚-2-烯	2.18	4.06
34	11.00	顺-香芹醇	nd	0.29
35	12.16	乙酸龙脑酯	0.07	0.33
36	13.59	α-可巴烯^*	0.30	2.63
37	14.25	2,6-二甲基萘	0.24	0.10
38	15.17	α-芹子烯	0.19	0.11
39	15.31	α-金合欢烯^*	0.34	0.01
40	15.60	δ-杜松烯^*	0.04	0.06
41	16.41	氧化石竹烯^*	0.05	0.19
42	16.66	衣兰油烯^*	0.14	0.28
43	18.13	洋甘菊油烃	nd	0.05
44	18.27	十四酸	0.01	0.05
45	19.15	植酮	0.09	0.03
46	20.39	十六酸	nd	0.17
47	22.02	亚油酸	nd	0.10
48	23.38	十七烷^*	nd	0.04
49	25.12	二十烷^*	nd	0.08

静置时间	评价指标	洋甘菊精油添加量0.10%(w/w)	洋甘菊精油添加量0.50%(w/w)	洋甘菊精油添加量1.00%(w/w)
5 min	澄清度	饮料较澄清透明,无悬浮、粘滞颗料出现,相对均一	饮料较澄清透明,无悬浮、粘滞颗料出现,相对均一	无悬浮、粘滞颗料出现,相对均一
	口感顺滑度	口感顺滑,洋甘菊特征风味稍弱	口感顺滑,有洋甘菊特征风味及花香	药草香及花香透发,有油感, 口腔里有粘滞感
	香气舒适度	香气不显	药草香及花、果香显	药草香及花果香透
2 h	澄清度	通体较澄清,无沉淀及悬浮颗料	较澄清,无悬浮颗粒物出现	有浮油和少许沉淀
2 h	香气持久性	无香气	柔和的药草香,淡雅花香	具药草香及花香

静置时间	评价指标	洋甘菊精油添加量0.10%(w/w)	洋甘菊精油添加量0.50%(w/w)	洋甘菊精油添加量1.00%(w/w)
5 min	澄清度	饮料较澄清透明,无悬浮、粘滞颗料出现,相对均一	饮料较澄清透明,无悬浮、粘滞颗料出现,相对均一	无悬浮、粘滞颗料出现,相对均一
	口感顺滑度	口感顺滑,洋甘菊特征风味稍弱	口感顺滑,有洋甘菊特征风味及花香	药草香及花香透发,有油感, 口腔里有粘滞感
	香气舒适度	香气不显	药草香及花、果香显	药草香及花果香透
2 h	澄清度	通体较澄清,无沉淀及悬浮颗料	较澄清,无悬浮颗粒物出现	有浮油和少许沉淀
2 h	香气持久性	无香气	柔和的药草香,淡雅花香	具药草香及花香