Abstract: This study investigated the effects of different extraction methods, namely steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), solid-phase microextraction (SPME), and dynamic headspace (DHS) on the composition and flavor characteristics of volatile components in Indocalamus latifolia leaves. The volatile components were systematically analyzed using a combination of gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA) and relative odor activity value (ROAV). The results demonstrated that different extraction methods significantly influenced the composition and relative content of volatile compounds in broad-leaved I. latifolius leaves. A total of 84 volatile components were identified, mainly including aldehydes, alcohols, ketones, esters and alkanes. Among these methods, DHS and SPME resulted in the highest enrichment of heat-sensitive aldehydes (64.17% and 42.82%, respectively) and alcohols (26.40% and 29.25%, respectively), while SFE showed the highest selectivity to alkanes (56.50%) and terpenoids (20.97%). The results of PCA revealed that the first (PC1, 32.16%) and second (PC2, 26.03%) principal components were capable of effectively discriminating the specificity of different extraction methods. Based on ROAV, β-ionone was identified as the key shared flavor compound, which played the predominant role in the overall flavor profile. In conjunction with other critical flavor substances such as 3-hexen-1-ol (leaf alcohol), 1-octen-3-ol, and β-cyclocitral, it contributed to the rich and distinctive flavor characteristics of broad-leaved I. latifolius leaves. This study provides a theoretical foundation for the high-value utilization of I. latifolius leaves in the food and medicinal industries.

Key words: Indocalamus latifolia, extraction methods, volatile components, relative odor activity value