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

Abstract

SummaryThe 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.