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Comparative study of the aromas of Hypericum L. species from Portugal using olfactroscopy
Author(s) -
Nogueira Teresa,
Duarte Fernanda,
Tavares Regina,
Curto M. João Marcelo,
Capelo Jorge,
Freitas Ana C.
Publication year - 1999
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199905/06)14:3<195::aid-ffj807>3.0.co;2-c
Subject(s) - chemistry , aroma , chromatography , gas chromatography–mass spectrometry , sample preparation , hypericum , sample (material) , plant species , botany , mass spectrometry , food science , biology
The analysis of the aroma of Portuguese Hypericum L. species (Guttiferae) was performed using a sensor array detection device equipped with a multi‐element array of 32 chemical sensors. Studies included the investigation of eight species (plant material and essential oils), sample preparation (drying, including lyophilization) and conservation procedures. A multivariate analysis (PCA and Sammon Mapping) of the data was carried out in order to summarize the sensor responses. Preliminary results suggest that the main differences occurring among groups of samples are due to sample preparation and to taxonomical identity. Although less powerful, results obtained by this method seem to be consistent with those of headspace and GC–MS. The importance of prior tests using this method of establishing gross patterns is emphasized. Classification of plant samples using sensor array detection prior to carrying out finer analytical methods (e.g. GC and GC–MS) was therefore found to be of advantage. Copyright © 1999 John Wiley & Sons, Ltd.