Abstract: Abstract: The main active components and flavor characteristics of Toona sinensis in different origins were explored by taking Toona sinensis from six origins of Sichuan, Shaanxi, Shandong, Shanxi, Hebei and Yunnan as the research objects. The overall odor of Toona sinensis was evaluated by sensory evaluation, and the volatile components of Toona sinensis from six origins were analyzed based on electronic nose technology and gas chromatography ion mobility spectrometry (GC-IMS) technology to find differences in flavor profile. The sensory evaluation results showed that the odor of Toona sinensis in Yunnan was rich and pleasant, while the odor of Toona sinensis in Shaanxi was pungent. The results of electronic nose analysis showed that the contents of aromatics and long-chain alkanes of Toona sinensis in the six origins were similar, but 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 species. The principal component analysis results of electronic nose and GC-IMS technology showed that the flavor of Toona sinensis in Yunnan was unique, and the flavors of Toona sinensis in Sichuan, Shaanxi and Shandong were similar. Toona sinensis in Shanxi is different from that in other origins, and the content of flavor substances in Toona sinensis from Hebei is low. With the electronic nose and GC-IMS technology, this paper intuitively reflected the influence of the origin on the flavor of Toona sinensis, and provided a theoretical basis for the screening of deep processing raw materials of Toona sinensis.

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