Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower

Abstract The floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box–Behnken design was adopted for ultrasound- and microwave-assis...

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Autores principales:	Huimin Zhang, Hongguang Yan, Quan Li, Hui Lin, Xiaopeng Wen
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/428bf7aa6b654dda88d97581fd900c5d
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spelling	oai:doaj.org-article:428bf7aa6b654dda88d97581fd900c5d2021-12-02T14:01:36ZIdentification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower10.1038/s41598-020-80891-02045-2322https://doaj.org/article/428bf7aa6b654dda88d97581fd900c5d2021-01-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-80891-0https://doaj.org/toc/2045-2322Abstract The floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box–Behnken design was adopted for ultrasound- and microwave-assisted extraction of essential oil from sweet cherry flowers of the Brooks cultivar. With the objective of extracting the maximum essential oil yield (w/w), the optimal extraction process conditions were a liquid–solid ratio of 52 mL g−1, an extraction time of 27 min, and a microwave power of 435 W. The essential oil yield was 1.23%, which was close to the theoretical prediction. The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The results showed that a total of 155 VOCs were identified and classified in the essential oil from sweet cherry flowers of four cultivars, 65 of which were shared among the cultivars. The highest contents of VOCs were aldehydes, alcohols, ketones and esters. Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers. It was concluded that the VOCs of sweet cherry flowers were qualitatively similar; however, relative content differences were observed in the four cultivars. This study provides a theoretical basis for the metabolism and regulation of the VOCs of sweet cherry flowers.Huimin ZhangHongguang YanQuan LiHui LinXiaopeng WenNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Huimin Zhang Hongguang Yan Quan Li Hui Lin Xiaopeng Wen Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
description	Abstract The floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box–Behnken design was adopted for ultrasound- and microwave-assisted extraction of essential oil from sweet cherry flowers of the Brooks cultivar. With the objective of extracting the maximum essential oil yield (w/w), the optimal extraction process conditions were a liquid–solid ratio of 52 mL g−1, an extraction time of 27 min, and a microwave power of 435 W. The essential oil yield was 1.23%, which was close to the theoretical prediction. The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The results showed that a total of 155 VOCs were identified and classified in the essential oil from sweet cherry flowers of four cultivars, 65 of which were shared among the cultivars. The highest contents of VOCs were aldehydes, alcohols, ketones and esters. Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers. It was concluded that the VOCs of sweet cherry flowers were qualitatively similar; however, relative content differences were observed in the four cultivars. This study provides a theoretical basis for the metabolism and regulation of the VOCs of sweet cherry flowers.
format	article
author	Huimin Zhang Hongguang Yan Quan Li Hui Lin Xiaopeng Wen
author_facet	Huimin Zhang Hongguang Yan Quan Li Hui Lin Xiaopeng Wen
author_sort	Huimin Zhang
title	Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
title_short	Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
title_full	Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
title_fullStr	Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
title_full_unstemmed	Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
title_sort	identification of vocs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/428bf7aa6b654dda88d97581fd900c5d
work_keys_str_mv	AT huiminzhang identificationofvocsinessentialoilsextractedusingultrasoundandmicrowaveassistedmethodsfromsweetcherryflower AT hongguangyan identificationofvocsinessentialoilsextractedusingultrasoundandmicrowaveassistedmethodsfromsweetcherryflower AT quanli identificationofvocsinessentialoilsextractedusingultrasoundandmicrowaveassistedmethodsfromsweetcherryflower AT huilin identificationofvocsinessentialoilsextractedusingultrasoundandmicrowaveassistedmethodsfromsweetcherryflower AT xiaopengwen identificationofvocsinessentialoilsextractedusingultrasoundandmicrowaveassistedmethodsfromsweetcherryflower
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Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower

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