FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (11): 253-262.doi: 10.7506/spkx1002-6630-20241115-117

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Integration of Electronic Nose and Headspace Gas Chromatography-Mass Spectrometry for Differentiating the Volatile Compositions of Citri Reticulatae Pericarpium Made from Citrus reticulata Blanco var. zhany shuensis f. Aged for Different Years

DU Lingling, MENG Xiaowei, HU Yihan, LIU Ronghua, ZHANG Shouwen, ZHONG Lingyun, ZHU Weifeng, LIANG Yongqiang   

  1. (1. School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China;2. Jiangxi Provincial Key Laboratory of Effective Material Basis of Taditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330004, China; 3. Bencao Town Chinese Traditional Medicine Co. Ltd., Yichun 331200, China)
  • Online:2025-06-15 Published:2025-05-14

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Abstract: Objective: To investigate the differences in the volatile components of Citri Reticulatae Pericarpium (CRP) aged for different years and to elucidate the chemical basis of odor variability in CRP. Methods: The volatile components of CRP stored for 0 to 6 years were detected by the combined use of electronic nose and headspace gas chromatography-mass spectrometry (HS-GC-MS) and identified by database matching, and their relative contents were calculated by the peak area normalization method. Moreover, multivariate statistical analysis was conducted on the volatile composition data using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis (CA). Results: The electronic nose data showed that the major odor components of CRP stored for 0 to 6 years were similar. HS-GC-MS analysis identified a total of 110 volatile components, with olefins and alcohols being the major ones, and 25 differential volatile components were selected by multivariate statistical analysis. The relative content of olefins increased with aging time, while the content of alcohols decreased. Using the cutoff of odor activity values (OAV) greater than 1, eight compounds greatly contributing to the overall odor of CRP were selected including myrcene, D-limonene, linalool, decanal, D-citronellol, 2-isopropyl-5-methylanisole, germacrene B and carveol. Linalool, D-citronellol, and carveol had OAVs greater than 10, suggesting their potential role as the key odor components of CRP. Conclusion: The combined use of HS-GC-MS, OAV and electronic nose enables effective identification of differential odor components in CRP of different ages. This study provides a scientific basis for the identification of CRP of different ages and grades and further elucidation of the scientific connotation behind the traditional belief that older CRP is better.

Key words: Citri Reticulatae Pericarpium; electronic nose; headspace gas chromatography-mass spectrometry; volatile components; comparative study

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