Chemometric comparison based on volatile compound composition and plant family of some commercial essential oils used in Morocco and Spain

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-02 DOI:10.1007/s11694-025-03293-8

Anass El Ouaddari, Driss Benmessaoud Left, Othman El Faqer, Zakaria Benchama, Jamal Jamal-Eddine, Samir Iben Moussa, José Antonio Cayuela-Sánchez, Abdelaziz El Amrani

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Abstract

Morocco and Spain are important exporters of essential oils, partly due of their favorable agro-climatic conditions, which support the growth of both wild and cultivated aromatic plants. The aim of the present study was to analyze the volatile compounds of fifty-nine commercial essential oils (EOs) used in Morocco and Spain analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The chemical profiles of 15 essential oils from Myrtaceae, 5 from Apiaceae, 21 from Lamiaceae, 4 from Rutaceae, 6 from Poaceae, 5 from Pinaceae, and 3 from Cupressaceae were determined by GC/MS and discussed. Agglomerative cluster analysis and dendrograms based on the volatile compounds of the studied essential oils revealed important qualitative and quantitative differences among various plant species within the same botanical family. In contrast, certain oils, such as those from Eucalyptus species, exhibited minimal variation in chemical composition, even when sourced from different regions or companies. However, EOs from Apiaceae species displayed low correlation, likely due to distinct main compounds. These findings suggest that geographical origin and market source play key roles in determining the chemical composition of essential oils.

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基于摩洛哥和西班牙一些商业精油挥发性化合物组成和植物族的化学计量学比较

摩洛哥和西班牙是重要的精油出口国，部分原因是它们有利的农业气候条件，支持野生和栽培芳香植物的生长。本研究采用气相色谱-质谱联用技术对摩洛哥和西班牙59种商品精油的挥发性成分进行了分析。采用气相色谱质谱法对紫金桃科15种精油、蜂科5种精油、兰科21种精油、芸香科4种精油、禾本科6种精油、松科5种精油、柏科3种精油的化学成分进行了分析。基于精油挥发物的聚类分析和树状图揭示了同一植物科不同植物物种之间重要的定性和定量差异。相比之下，某些油，如桉树的油，即使来自不同的地区或公司，其化学成分的变化也很小。然而，蜜蜂科植物的EOs相关性较低，可能是由于主要化合物不同所致。这些发现表明，地理产地和市场来源在决定精油的化学成分方面起着关键作用。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.