Volatile profile and sensory descriptors of Melaleuca quinquenervia (Cav.) S.T. Blake essential oil from Madagascar as a promising food flavouring

The present study investigated the volatile and sensory profiles and antioxidant activity of 1,8-cineole type Niaouli essential oil from Madagascar for which limited information is reported in literature. The volatile compounds were identified by Gas chromatography–mass spectrometry and semi-quantitative results were obtained by Gas chromatography with a flame-ionisation detector; the odour descriptors were determined by a trained panel using a Quantitative Descriptive Analysis. The antioxidant activity was determined, too. Several volatiles, most of these here firstly, have been identified; 1,8-cineole (eucalyptus-like) prevailed, followed by viridiflorol and (E)-nerolidol. ‘Eucalyptus-like, fresh-mint, woody, sweet-floral and spicy’ odour descriptors have been defined. Volatiles resulted in agreement with the odour descriptors. The data allowed to characterise the Niaouli essential oil; considering its volatile composition, pleasant sensory notes and antioxidant activity the 1,8-cineole type Niaouli essential oil from Madagascar could be considered a promising flavouring agent and natural preservative in the food industry.