沉香历代香谱考证和香气成分研究进展

Review the Fragrance Recorded of Ancient Documents and Aroma Compounds in Agarwood

香气是评价沉香品质的重要指标,沉香因其独特的香气被誉为四大名香之首(沉、檀、龙、麝)。目前,国内外学者已经对沉香的化学成分进行了大量报道,主要包括倍半萜类、2-(2-苯乙基)色酮类和芳香族类成分。然而,对于沉香的香气成分和香气特征缺乏系统的分析和总结。本文旨在综述沉香的历代香谱考证和香气成分的现代研究,并初步构建沉香的香气轮廓图,同时展望沉香后续的分子感官研究,以期揭示沉香致香的奥秘。

Aroma is one of the important indicators for evaluating the quality of agarwood,and agarwood is regarded as the leader among the four famous fragrances(agarwood,sandalwood,ambergris and musk)due to its unique aroma.Currently,both domestic and international scholars have made numerous reports on the chemical components of agarwood,mainly including sesquiterpenes,2-(2-phenylethyl)chromones and phenolic compounds.However,there is a lack of systematic analysis and summary of the aromatic components and aroma characteristics of agarwood.This article aimed to review the historical authentication of agarwood’s fragrance recorded in ancient documents and the modern research on fragrance components.It also presented a preliminary construction of the fragrance profile map of agarwood and looked forward to further molecular sensory research on agarwood,in order to reveal the mystery of agarwood fragrance.