ArticleMolecules (Basel, Switzerland)2018
Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS.Molecules (Basel, Switzerland) · 2026Article
- Geographical Origin Authentication of Wild Ginseng by Volatile and Non-Volatile Fingerprinting Across Growth Years.Foods (Basel, Switzerland) · 2026Article
- Aromatic Profile and Phenolic Composition of White Wines from Hybrid Grapes Grown onto Different Rootstocks and Regions of Brazil.ACS omega · 2026Article
- Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts.Food chemistry: X · 2025Article
- A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma.Foods (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors at 1 institution in 1 country.
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Abstract
The key point of our work was evaluating the impact of terpene alcohols on the aroma expression of terpenes recombination in Chrysanthemum essential oils. Using pure commercial products, various aromatic recombinations were prepared, consisting of terpenes recombination and six terpene alcohols, all the concentrations found in Chrysanthemum essential oils. There were five groups of terpene alcohols mixtures performed very interesting with the addition or omission tests. The "olfactory threshold" of the terpenes recombination had a notable decrease when adding isoborneol, d-Fenchyl alcohol respectively through the Feller's additive model analysis. Furthermore, the descriptive test indicated that the addition of terpene alcohols mixture had the different effect on fruity, floral, woody, green, and herbal aroma intensity. Specifically, when isoborneol was added to the terpenes recombination in squalane solution, it was revealed that isoborneol had a synergy impact on herbal and green notes of the terpenes recombination and masked the fruity note.
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