不同含水率阴香木气味释放分析

doi:10.11707/j.1001-7488.20210414

Abstract

Abstract:

Objective: The current research on the smell of wood was expected to provide a reference for solving the problem of "odor" emitted from wood used as an interior decoration material. Method: Taking Cinnamomum burmannii as the research object, the gas chromatography-mass spectrometry/olfactometry(GC-MS/O) technique was used to analyze the total volatile organic compounds(TVOC) and the characteristic odor active compounds released from the heartwood and sapwood under different moisture contents, and to explore the effects of moisture content on the TVOC and odor release of C. burmannii. Result: It was found that a total of 25 characteristic odor compounds were released from the C. burmannii, including benzene(aromatic), hexanal(green grass), ethylbenzene(aromatic sweet), benzaldehyde(almond oil), octanal(sweet incense), 2-ethyl-1-hexanol(sweet floral aroma), nonanal(fruit acid) and decanal(citrus smell) 8 key characteristic odor compounds. The concentration of odorant released by heartwood and sapwood at the initial moisture content of about 70% accounted for 64% and 72% of TVOC, respectively, mainly composed of alcohol and aldehyde odor compounds. As the water content decreased, the odorant substance and the total odor intensity released by the heartwood and sapwood showed a downward trend, and the odor intensity of the fruit flavor compound was always greater than the other characteristic odors throughout the changes of the moisture content. Before the moisture content decreased to 30%, the concentration of TVOC and odorant released from the heartwood and sapwood decreased the most significantly with the changes of moisture content. When the moisture content decreased to 30%, the concentration of odor substances released from the heartwood and sapwood decreased by 64% and 68%, respectively, and the overall odor intensity exhibited by the heartwood and sapwood was greatly reduced. Since then, the moisture content had less effects on the heartwood, but the sapwood concentration was also reduced by 26% when the moisture content continued to drop to 10%, and then it was almost unaffected by the moisture content during the entire moisture content declining processes. The amount of TVOC released by the sapwood was much larger than that of the heartwood. Among them, the compounds released from the heartwood were mainly aromatic hydrocarbons and ester compounds, those from the sapwood were mainly composed of alcohols and aromatic hydrocarbons, whereas the release of olefins in heartwood and sapwood remained stable at different moisture contents, and was less affected by moisture contents. Conclusion: Fruit aroma is the main characteristic smell of C. burmannii. The type and concentration of odor substances emitted by C. burmannii decreased with the decrease of moisture content, and the overall odor intensity also decreased accordingly. At any moisture content, the overall odor intensity of the sapwood is always greater than that of the heartwood. After the water content drops to the fiber saturation point, the released odorant material gradually becomes stable, and the odor characteristic compounds and the overall odor intensity released by the sapwood after the water content reaches the equilibrium moisture content might be also tend to stable.

Key words: gas chromatography-mass spectrometry/olfactometry(GC-MS/O), Cinnamomum burmannii, total volatile organic compounds(TVOC), key odor compounds, moisture content

CLC Number:

Bin Zeng,Jun Shen,Qifan Wang,Huajun Dong. Analysis of Odorants in Cinnamomum burmannii Wood with Different Moisture Contents[J]. Scientia Silvae Sinicae, 2021, 57(4): 133-141.

Figures/Tables 8

Table 1

Fig.1

Fig.2

Table 2

Table 3

Odor substances and concentrations released from the sapwood under different moisture contents"

化学式Chemical formula	匹配度Matching degree	化合物Chemical compound	气味特征Odor characteristics	不同含水率下的浓度Concentration under differentmoisture contents/(μg·m^-3)
化学式Chemical formula	匹配度Matching degree	化合物Chemical compound	气味特征Odor characteristics	70%	50%	30%	10%	5%
C₆H₆	887	苯Benzene	药材味Medicinal flavor	889.96	61.22	41.78	64.50	63.89
C₆H₁₂O	876	己醛Hexanal	青草果香味Aroma of grass and fruit	155.22	83.84	65.71	22.23	25.50
C₈H₁₀	932	乙苯Ethylbenzene	芳香味Aromatic	49.08	62.43	218.22	67.42	52.32
C₇H₁₄O	762	庚醛Heptana	脂肪，水果气味Fatty, fruit flavor	481.17	442.13	113.03	—	—
C₇H₆O	907	苯甲醛Benzaldehyde	杏仁油味Almond oil flavor	186.09	200.88	616.16	29.98	38.11
C₇H₁₆O	921	1-庚醇1-heptanol	浓香味Strong fragrance	2 201.52	1 694.47	117.34	—	—
C₈H₁₆O	783	1-(2-丙烯基氧基)-戊烷1-(2-propenyloxy)-pentane	恶心味Nausea	35.99	44.13	—	—	—
C₈H₁₆O	771	辛醛Octanal	强果香酸味Strong fruit acidity	28.19	33.43	36.88	16.40	19.39
C₈H₁₈O	870	2-乙基-1-己醇2-ethyl-1-hexanol	甜花香味Sweet flower aroma	66.75	54.67	62.81	33.85	40.96
C₁₀H₁₆	906	d柠檬烯d-limonene	柑橘味Citrus flavor	189.48	105.46	—	—	—
C₁₀H₁₈O	880	桉叶醇Eucalyptol	类樟脑气味Camphor-like odor	552.49	323.98	32.63	26.78	—
C₈H₈O	812	苯乙酮Acetophenone	甜味，药味Sweet, medicinal	34.90	—	—	—	—
C₉H₁₈O	817	壬醛Nonanal	果酸香Fruit sour fragrance	48.21	65.21	53.07	34.25	26.45
C₈H₁₀O	908	苯乙醇Phenylethanol	花香味Floral	58.95	—	—	—	—
C₁₀H₁₆O	834	(1S)-1, 7, 7-三甲基-双环[2.2.1]庚-2-酮(1S)-1, 7, 7-trimethyl-bicyclo[2.2.1]heptan-2-one	酸刺激味Acidic stimulation	45.63	42.23	—	—	—
C₁₀H₁₈O	832	(R)-4-甲基-1-(1-甲基乙基) - 3-环己烯-1-醇(R)-4-methyl- 1-(1-methylethyl)-3-cyclohexen- 1-ol	清香味Refreshing fragrance	49.39	40.60	—	—	—
C₁₀H₁₈O	836	à, A4-三甲基-3-环己烯-1-甲醇à, A4-trimethyl-3- cyclohexene-1-methano	淡花香味Lightly floral fragrance	57.15	56.86	—	—	—
C₁₀H₂₀O	902	癸醛Decanal	柑橘气味Citrus odor	41.44	68.30	155.55	42.05	25.55
C₁₀H₁₀O₂	790	1, 2-(亚甲二氧基)-4-丙烯基-(E)-苯1, 2-(Methylenedioxy)-4-propenyl-(E)-benzene	酸香味Acid fragrance	38.46	—	—	—	—
C₁₁H₁₀	740	双环[4.4.1]十一碳1, 3, 5, 7, 9五烯Bicyclo[4.4.1] eleven carbon 1, 3, 5, 7, 9 pentene	淡臭味Light stink	30.66	—	—	—	—

Table 3

Fig.3

Fig.4

Fig.5

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气味强度Odor intensity/grade
0	1	2	3	4	5
无味Odorless	勉强可感觉出的气味(检测阈值) Barely perceptible odor(detection threshold)	稍可感觉出的气味(认定阈值) Slightly perceptible odor(identified threshold)	易感觉出的气味Lightly perceptible odor	较强的气味(强臭) Strong odor(strong stink)	强烈的气味(剧臭) Intensive odor (intense stink)

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Analysis of Odorants in Cinnamomum burmannii Wood with Different Moisture Contents

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