Characterization of key aroma compounds in a representative aromatic extracts from citrus and astragalus honeys based on aroma extract dilution analyses

摘要: The aroma and aroma-active compounds of astragalus citrus honeys were determined by GC-MS-olfactometry (GC-MS-O). honey extracts obtained two different extraction techniques including liquid–liquid (LLE) solid phase (SPE), compared to determine the more representative odour aromatic extract. According sensory analysis, extract (40 g with 22 mL water) LLE was most similar odour. amount (14391.6 µg kg−1) higher than (4270.1 kg−1). Terpenes acids in esters aldehydes dominant compounds. Aroma dilution analysis (AEDA) used samples. By application AEDA on isolated LLE, 12 23 could be detected within a flavour (FD) factor range 8–128. On basis FD factor, phenylethyl alcohol both powerful key compound described as flowery