Abstract :
[en] Ylang-ylang essential oil is an important rawmaterial for the fragrance industry. Despite its economic importance, to the best of our knowledge, no study has yet been undertaken to assess the chemical polymorphism of the different production areas. This underestimated variability is an interesting source of raw material for perfumers. That is why the variation in the chemical composition of four fractions of the essential oils extracted from Cananga odorata, grown in four locations Grande Comore, Mayotte, Nossi Bé and Ambanja, was studied. A total of 119 compounds, representing 85.7–96.4%of the total essential oil composition, were identified using gas chromatography–mass spectrometry and quantified by gas chromatography with a flame ionization detector. Thirty-two compounds previously unreported in ylang-ylang essential oil were identified. The distinction between the Comoros and Madagascar groups wasmade on the basis of the chemical classes. It was possible to significantly distinguish the Grande Comore and Mayotte essential oil samples, as well as the Ambanja and Nossi Bé essential oil samples, on the basis of their main compounds. The aromatic compounds profile for the origin of each essential oil fraction was established.
<br />Regression trees were built, allowing the provenance of the essential oils prepared at the laboratory level to be easily differentiated on the basis of a limited number of major compounds.
Funding text :
This research was supported by the Fonds National de la Recherche Scientifique (FNRS), FRFC project 2.4583.09. C. Benini has a PhD fellowship from Fund for Research Training in Industry and Agriculture (FRIA).
We would like to thank the Communauté Française de Belgique for its financial support, and Danny Trisman and Vincent Hote at the General and Organic Chemistry Unit for their technical support and laboratory
assistance. This work was also technically supported by the Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD, Mayotte), the Maison des Epices des Comores (Grande Comore), Christian Brulé and Pierre-Yves Tilly. We would also like to thank Yves Brostaux for his support in the statistical analyses.
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