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Scientia Silvae Sinicae ›› 2024, Vol. 60 ›› Issue (10): 122-132.doi: 10.11707/j.1001-7488.LYKX20230341

• Research papers • Previous Articles    

Analysis for Characteristic Chemicals of Incense of Burning Agarwood from Three Production Zones

Tingting Yan,Gaiyun Li,Yuan Chen*   

  1. Research Institute of Wood Industry, Chinese Academy of Forestry Beijing100091
  • Received:2023-08-03 Online:2024-10-25 Published:2024-11-05
  • Contact: Yuan Chen

Abstract:

Objective: In this study, the releasing or pyrolysis of main components in agarwood were analyzed, volatiles and semi-volatiles released by incense of agarwood from Guan-Xiang Zone, Hoi-An Zone and Sin-Chew Zone were analyzed and compared to identify the odorants and their origins, which explained for the mechanism behind odor formation of agarwood incense and provided references for production zone identification and odor qualification of agarwood. Method: Sesquiterpenoids and 2-(2-phenylethyl) chromones (PECs) were isolated and purified from agarwood resin respectively by hydro distillation or ethanol extraction and precipitation. Thermo-gravity (TG) loss patterns of sesquiterpenoids, PECs and wood were analyzed by TG. Agarwood from 3 production zones were collected and the burning smoke were collected. The volatiles released by burning agarwood were analyzed and the odorants were identified by static headspace-gas-chromatograph-mass spectrum (HS-GC-MS). The PECs in the dust from the smoke were analyzed and preliminarily identified by liquid chromatograph-mass spectrum. The products from different PECs under heating were analyzed and identified by HS-GC-MS. Result: 1) Sesquiterpenoids mostly diffused into air under 200 ℃, PECs pyrolyzed gradually between 150?350 ℃ and wood burned quickly over 250 ℃. 2) Volatiles released by burning agarwood were mainly aromatic compounds and sesquiterpenoids. Types and quantity of aromatic compounds increased, which enriched the agarwood incense with spicy, sweet, almond and floral odors. The release of 7 chemicals including 2-methoxy-4-vinylphenol 3,4-dimethoxyphenol and aceteugenol decreased along with the increase of ethanol extracts of Guan-Xiang zone agarwood. Those chemicals donated smoke, dusty and wood odors. 3) The relative contents of key odor-active compounds such as (-)-spathulenol, cis-eudesm-6-en-11-ol, guaiol were highest in Guan-Xiang Zone agarwood and lowest in Sin-Chew Zone agarwood with Hoi-An Zone agarwood between them. 4) PECs in the dust of agarwood smoke were mainly comprised with Flidersia type 2-(2-phenylethyl) (FPECs) chromones and no tetrahydro-2-(2-phenylethyl) chromones (THPECs) were detected. Agarotetrol pyrolyzed into benzylacetone and benzaldehyde, 2-(2-Phenylethyl) chromone not only pyrolyzed into 6 aromatic compounds including benzaldehyde and benzyl alcohol, but became volatile under heating. Conclusion: Sesquiterpenoids, PECs and wood in agarwood maintained different thermo-mass loss patterns. Sesquiterpenoids acted as volatiles while PECs and wood pyrolyzed into aromatic compounds. Both maintain various odor attributes which impacted on the odor of agarwood incense. Incenses of burning agarwood from 3 production zones differed in the volatile compositions. Agarwood from Sin-Chew Zone diverged with those from Guan-Xiang Zone and Hoi-An Zone. The types and quantity of aromatic compounds released by different PECs when heated differed. FTPECs partly became volatile under heating.

Key words: wild agarwood, production zone, incense, sesquiterpenoids, 2-(2-phenylethyl) chromones

CLC Number: