关键词: 香椿；电子鼻；挥发性物质；气相色谱离子迁移谱；主成分分析

Abstract: The major bioactive components and flavor characteristics of Toona sinensis buds from different production areas such as Sichuan, Shaanxi, Shandong, Shanxi, Hebei and Yunnan were explored. The overall odor was evaluated by sensory evaluation, and the volatile components were analyzed using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) in order to analyze the differences in the flavor characteristics of T. sinensis buds from different production areas. The sensory evaluation results showed that the odor of T. sinensis buds from Yunnan was rich and pleasant, while the odor of T. sinensis buds from Shaanxi was irritating. The results of electronic nose analysis showed that the contents of aromatics and long-chain alkanes in T. sinensis buds from the six production areas were similar, while the contents of nitrogen oxides and sulfides were quite different. A total of 76 volatile substances were identified by GC-IMS, including 12 alcohols, 10 esters, 9 pyrazines, 9 ketones, 8 terpenoids, 7 organic sulfides, 7 aldehydes, 6 acids, 4 phenols and 4 other compounds. The principal component analysis (PCA) of electronic nose and GC-IMS data showed that the flavor of T. sinensis buds from Yunnan was unique, and the flavors of T. sinensis buds from Sichuan, Shaanxi and Shandong were similar. T. sinensis buds from Shanxi was different from those from other geographical origins, and the content of flavor substances in T. sinensis buds from Hebei was low. The results of this study may provide a theoretical basis for the screening of T. sinensis for deep processing.

Key words: Toona sinensis; electronic nose; volatile components; gas chromatography-ion mobility spectrometry; principal component analysis