Lavender and its products have excellent flavor properties. However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (LEs), either in volatile compositions or their odor characteristics, have rarely been reported. In this study, the odor characteristics of LEs and LEO were comprehensively investigated by gas chromatography-mass spectrometry (GC-MS), coupled with sensory evaluation and principal chemical analysis (PCA). In addition, the extraction conditions of lavender extracts from inflorescences of Lavandula angustifolia Mill. were optimized. Under the optimal conditions of extraction, twice with 95% edible ethanol as the solvent, the LEs tended to contain the higher intensity of characteristic floral, herbal and clove-like odors as well as higher scores of overall assessment and higher amounts of linalool, linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles than LEO. PCA analysis showed that there were significant differences on the odor characteristics between LEO and LEs. The LEO, which was produced by steam distillation with a yield of 2.21%, had the lower intensity of floral, clove-like, medicine-like, pine-like and hay notes, a lower score of overall assessment and lower levels of linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles compared with LEs, whereas the relative contents of linalool and camphor in LEO were significantly higher than that in LEs. Furthermore, the earthy, green and watery odors were only found in LEO. Concerning the odor characteristics and volatile compositions, the LEs had better odor properties than LEO. These results provided a theoretical basis for the industrial preparation of lavender-related products.

中文翻译：

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Lavandula angustifolia Mill 薰衣草提取物和精油的香气特征。

薰衣草及其产品具有极好的风味特性。然而，大多数研究都集中在薰衣草精油 (LEO) 的香气特征上。薰衣草提取物 (LE) 中的挥发物，无论是挥发性成分还是它们的气味特征，都鲜有报道。在这项研究中，LEs 和 LEO 的气味特征通过气相色谱-质谱 (GC-MS) 结合感官评价和主要化学分析 (PCA) 进行了综合研究。此外，从 Lavandula angustifolia Mill 的花序中提取薰衣草提取物的条件。进行了优化。在最佳提取条件下，两次以95%食用乙醇为溶剂，LEs倾向于含有较高强度的特征花香，具有草本和丁香样气味，以及比 LEO 更高的总体评估分数和更高的芳樟醇、芳樟醇氧化物 I 和 II、乙酸芳樟酯、乙酸薰衣草酯和总挥发物的含量。PCA 分析表明，LEO 和 LE 之间的气味特征存在显着差异。LEO采用水蒸气蒸馏法，产率为2.21%，花香、丁香、药香、松木和干草香的强度较低，综合评分较低，芳樟醇氧化物含量较低I和II，乙酸芳樟酯、乙酸薰衣草酯和总挥发物与LEs相比，而LEO中芳樟醇和樟脑的相对含量显着高于LEs。此外，泥土、绿色和水的气味仅在 LEO 中发现。关于气味特性和挥发性成分，LE 具有比 LEO 更好的气味特性。这些结果为薰衣草相关产品的工业制备提供了理论依据。