Identification of floral fragrances in tree peony cultivars by gas chromatography-mass spectrometry

Scientia Horticulturae

Volumn 142, Issue , 2012, Pages 158-165

  Li, Shanshan ^a,b   Chen, Liguang ^c   Xu, Yanjun ^d   Wang, Lijin ^a,b   Wang, Liangsheng ^a  

^a INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c RESEARCH INSTITUTE OF FORESTRY   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Floral fragrance; GC MS; Paeonia; SPME; Tree peony

Indexed keywords

ALCOHOL; ALKANE; CULTIVAR; FLORAL TRAIT; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SCENT MARKING; TERPENE; VOLATILE ORGANIC COMPOUND;

CONVALLARIA; CONVALLARIA MAJALIS; PAEONIA; PAEONIA SUFFRUTICOSA;

EID: 84862144399     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2012.05.015     Document Type: Article

References (30)

1. Augusto F., Lopes A.L., Zini C.A. Sampling and sample preparation for analysis of aromas and fragrances. Trends Anal. Chem. 2003, 22:160-169.
2. Chemical Book, 2011. http://www.chemicalbook.com/ProductIndex_EN.aspx.
3. Cherri-Martin M., Jullien F., Heizmann P., Baudino S. Fragrance heritability in Hybrid Tea roses. Sci. Hortic. 2007, 113:177-181.
4. Hu C.D., Liang Y.Z., Li X.R., Guo F.Q., Zeng M.M., Zhang L.X., Li H.D. Essential oil composition of Osmanthus fragrans varieties by GC-MS and heuristic evolving latent projections. Chromatographia 2009, 70:1163-1169.
5. Huang X., Wang C., Wang X.H., Sun X.Z., Guo X.F. Preliminary study of aromatic components in herbaceous peonies of 'Yangfeichuyu' and 'Dafugui'. Acta Hortic. Sin. 2010, 37:817-822.
6. Ishizaka H., Yamada H., Sasaki K. Volatile compounds in the flower of Cyclamen persicum, C. purpurascens and their hybrids. Sci. Hortic. 2002, 94:125-135.
7. Joichi A., Yomogida K., Awano K., Ueda Y. Volatile components of tea-scented modern roses and ancient Chinese roses. Flavour Frag. J. 2005, 20:152-157.
8. Li C.H., Du H., Wang L.S., Shu Q.Y., Zheng Y.R., Xu Y.J., Zhang J.J., Zhang J., Yang Z.R., Ge Y.X. Flavonoid composition and antioxidant activity of tree peony (Paeonia Section Moutan) yellow flowers. J. Agric. Food Chem. 2009, 57:8496-8503.
9. Li J.J. Studies on the origin of Chinese Mudan (tree peony). J. Beijing Forest. Univ. 1998, 20:22-26.
10. Liang R.J., Liang Z.H., Shi S.D. GC-MS analysis of fennel essential oil and its effect on microbiology growth in rats' intestine. Afr. J. Microbiol. Res. 2010, 4:1319-1323.
11. Liu J.H., Dong F.Y., Cheng C.G., Gu Y.J., Li S.E. Analysis of the essential oil chemical composition in peony flower. Shandong Chem. Ind. 1999, 35-36.
12. Martinez-Vidal J.L., Egea-Gonzalez F.J., Glass C.R., Martinez-Galera M., Castro-Cano M.L. Analysis of lindane, α-and β-endosulfan and endosulfan sulfate in greenhouse air by gas chromatography. J. Chromatogr. A 1997, 765:99-108.
13. Nakamura K., Matsubara K., Watanabe H., Kokubun H., Ueda Y., Oyamaokubo N., Nakayama M., Ando T. Identification of Petunia hybrida cultivars that diurnally emit floral fragrances. Sci. Hortic. 2006, 108:61-65.
14. Shang C.Q., Hua Y.M., Deng C.H., Hu K.J. Rapid determination of volatile constituents of Michelia alba flowers by gas chromatography-mass spectrometry with solid-phase microextraction. J. Chromatogr. A 2002, 942:283-288.
15. Shu H.F. Handbook of Flavor Ingredients 2004, Chemical Industry Press, Beijing, 1-1.
16. Sun J.C., Hao H.L. The efficacy of different slow-releasing linalool formulation to Blattella germanica. Chin. J. Vector Biol. Control 2009, 20:42-44.
17. Wang H.F., Li M.J., Liu Z.H., Wang Z.S., Shi Z.P. Changes of the volatile flavour constituents in fuzhuan brick tea during the fungus growing process. J. Tea Sci. 1991, 11(Suppl.):81-86.
18. Wang, L.S., 2001. Studies on flavonoid pigments and colors in flowers of tree peony (Paeonia section Moutan DC.). Ph.D. Dissertation. Kagoshima University, Kagoshima, Japan, pp. 57-65.
19. Wang L.S., Shiraishi A., Hashimoto F., Aoki N., Shimizu K., Sakata Y. Analysis of petal anthocyanins to investigate flower coloration of Zhongyuan (Chinese) and Daikon Island (Japanese) tree peony cultivars. J. Plant Res. 2001, 114:33-43.
20. Wang X., Shi X.G., Zheng C.C., Liu J.H. Effects of extract from peony flowers on removal of reactive oxygen species and preventing DNA damage caused by hydroxyl radical. Food Ferment. Ind. 2004, 30:55-58.
21. Wei Y.H., Xi L.L., Chen D.X., Wu X.A., Liu H.X., Yao X.J. Extraction, separation and quantitative structure-retention relationship modeling of essential oils in three herbs. Gas Chromatogr. 2010, 33:1980-1990.
22. Yang, Q.H., 2003. Studies on the preparation process of buflomedil hydrochloride. Master Dissertation. Nanjing University of Science and Technology, Nanjing, China, pp. 19-20.
23. You Y.M., Yang F., Xiong Y.H. Comprehensive utilization and development prospect of peony flowers. Northern Hortic. 2011, 1:67-69.
24. Zhang J.J., Wang L.S., Shu Q.Y., Liu Z.A., Li C.H., Zhang J., Wei X.L., Tian D.K. Comparison of anthocyanins in non-blotches and blotches of the petals of Xibei tree peony. Sci. Hortic. 2007, 114:104-111.
25. Zhang W., Dong W. Advanced Tutorial for Statistical Analysis using SPSS 2004, High Education Press, Beijing.
26. Zhao, C.R., 2010. Studies on the characteristic aroma components of Qimen black tea. Master Dissertation. Anhui Agricultural University, Hefei, China, pp. 24-26.
27. Zhao G.H. Study on technology of distill potpourri in nutritious peony wine processing. Food Ind. 2006, 4:20-21.
28. Zhao G.H. Study on peony pollen-yam yoghourt. Food Sci. Technol. 2008, 2:43-45.
29. Zhou H.M., Qi J.C., Dong M.J., Li P., Ma J.Q. Analysis of the volatile components in peony flowers by SPME-GC-MS. Chem. Anal. Meterage 2008, 17:21-23.
30. Zhou X.Y., Deng J., Li F.Z., Zeng K., Xia Y.B. Studies on the volatile components in fermented chili products. J. Food Sci. Biotechnol. 2007, 26:54-59.