关键词: 蜡梅, 开放状态, 摊放过程, 挥发性物质

Abstract: The aromatic volatiles from Chimonanthus praecox（L.）flowers are very pleasant to be the human sensory system and have a potential application as components of perfumes. In order to determine the dynamic changes of sensory characteristics and volatiles of harvested flowers of Chimonanthus praecox（L.）during spreading process，sensory evaluation and headspace-solid phase microextraction in combination with gas chromatography–mass spectrometry（HS–SPME–GC–MS）were applied. The results showed that no obvious change in the blooming state of the harvested flowers was observed during the spreading process. After the cut-flower were harvested and cultured in water，it took approximately 32 h from bud to full-blossom state. The amount of volatiles in full-blossom flower increased firstly and then decreased with the prolongation of the spreading time. Ketones，aldehydes and phenols appeared after 12 h of spreading. Relative content of most volatiles decreased after 20 h of spreading. Benzyl acetate reached the maximum at 12 h，and increased by 35.04% compared with that at 0 h；4-ethylbenzyl alcohol and α-ocimene increased at first and then decreased；α-ocimene increased sharply at 4 h and reached the maximum at 20 h；the linalool，allo-ocimene and 2,6-dimethyl-2,4,6-octatriene showed a decreasing trend within 24 h after spreeding，and decreased by 18.32%，78.92% and 41.19% respectively，compared with that at 0 h. In combination with the sensory evaluation and HS–SPME–GC–MS，the full-blossom flowers of Chimonanthus praecox（L.）maintained the freshness and richness of the floral fragrance within 20 h after harvested，and the aromatic compounds were rich between 12–20 h，the volatile substances with floral and fruity aroma were relatively high at this stage. This paper has systematically studied the dynamic changes of sensory characteristic and volatiles of harvested flowers of Chimonanthus praecox（L.）during spreading process，which is considered to be theoretical references for the application of Chimonanthus praecox（L.）flowers as fragrance-enhancing material.

Key words: Chimonanthus praecox, flower, blooming state, spreading process, volatiles