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<p>The aim of this study is to evaluate the physicochemical properties of 10 spice essential oils (EOSs), providing guidance for the application in the food industry and subsequent research. Thermogravimetry, <i>E</i>-nose analysis, and gas chromatography-mass spectrometry (GC–MS) were performed to assess the thermal stability, volatilization characteristics, and identification of volatile compounds in EOSs. Meanwhile, the color, total polyphenol (TPC), flavonoid content (TFC) antioxidant and antibacterial activity, and storage stability of the EOSs were also evaluated. Clove essential oil (CLEO) showed the highest antioxidant activity, with TPC and TFC of 14.30&#xa0;mg GAE/g and 28.35&#xa0;mg RE/g, and DPPH and ABTS scavenging rates of 89.01% and 80.86%, respectively. Moreover, EOSs are weakly stabilized against heat (over 100&#xa0;°C). The volatile compounds of EOSs are mainly alkenes, aldehydes and alcohols. Furthermore, on the 5th or 10th day of storage, the highest volatilization loss rates were recorded for garlic essential oil (GAEO), majiao essential oil (MOEO), and anise essential oil (ANEO), at 7.10%/7.63%, 4.02%/4.14%, and 2.72%/3.68%, respectively. The chili pepper essential oil (CPEO) had the best storage stability (95.32%) and GAEO showed the worst storage stability (64.96%). The CIEO and CLEO had the strongest inhibitory properties against bacteria and fungi, with minimum inhibitory concentrations (MIC) of 200&#xa0;μg/mL, respectively. These findings may provide scientific support for the effective use of EOSs in functional food development and offer guidance for selecting stable, bioactive EOSs in industrial food formulations.</p>

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Multi-Dimensional Analysis of Sensory Properties, Bioactivity and Stability of Different Essential Oil of Spices

  • 期刊论文

  • 发表日期：

    2025年12月17日

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  • Dongbei Shen,
  • Min Zhang,
  • Arun S. Mujumdar,
  • Dewei Deng

摘要

The aim of this study is to evaluate the physicochemical properties of 10 spice essential oils (EOSs), providing guidance for the application in the food industry and subsequent research. Thermogravimetry, E-nose analysis, and gas chromatography-mass spectrometry (GC–MS) were performed to assess the thermal stability, volatilization characteristics, and identification of volatile compounds in EOSs. Meanwhile, the color, total polyphenol (TPC), flavonoid content (TFC) antioxidant and antibacterial activity, and storage stability of the EOSs were also evaluated. Clove essential oil (CLEO) showed the highest antioxidant activity, with TPC and TFC of 14.30 mg GAE/g and 28.35 mg RE/g, and DPPH and ABTS scavenging rates of 89.01% and 80.86%, respectively. Moreover, EOSs are weakly stabilized against heat (over 100 °C). The volatile compounds of EOSs are mainly alkenes, aldehydes and alcohols. Furthermore, on the 5th or 10th day of storage, the highest volatilization loss rates were recorded for garlic essential oil (GAEO), majiao essential oil (MOEO), and anise essential oil (ANEO), at 7.10%/7.63%, 4.02%/4.14%, and 2.72%/3.68%, respectively. The chili pepper essential oil (CPEO) had the best storage stability (95.32%) and GAEO showed the worst storage stability (64.96%). The CIEO and CLEO had the strongest inhibitory properties against bacteria and fungi, with minimum inhibitory concentrations (MIC) of 200 μg/mL, respectively. These findings may provide scientific support for the effective use of EOSs in functional food development and offer guidance for selecting stable, bioactive EOSs in industrial food formulations.