关键词: 高良姜；精油；香气成分；风味表征；应用

Abstract: This article comprehensively summarizes recent progress in the research and application of Alpinia officinarum Hance and its aroma components, with a focus on the extraction, analysis, and identification of its essential oil―the primary source of its aroma. Specifically, it compares the advantages and disadvantages of different methods for extracting aroma components, and discusses the lack of rigor in current qualitative and quantitative analyses. It reviews the methods for identifying key aroma components, and presents a framework for the construction of a comprehensive flavor characterization system. In addition, this paper systematically reviews the application status of A. officinarum Hance and its essential oil in the food, medicine, and other industries. Through a comprehensive analysis of existing literature and research results, this article aims to provide theoretical references and practical guidance for the varietal selection, deep processing, and comprehensive utilization of A. officinarum Hance.

Key words: Alpinia officinarum Hance; essential oil; aroma components; flavor characterization; application