Analysis of the volatile components in different parts of three Ferula species via combined DHSA-GC-MS and multivariate statistical analysis

Abstract

This study employed gas chromatography-mass spectrometry with dynamic headspace adsorption (DHSA-GC-MS) to characterize volatile compounds in the leaves and fruits of three Ferula species. The critical aroma components were determined using multivariate statistical analysis. A total of 44 volatile compounds were identified in the six Ferula samples and further divided into five classes: hydrocarbons, sulfur compounds, amines, ketones, and esters. The hydrocarbon, sulfur compound, and amine contents were the highest. The volatile compounds in the three Ferula species’ samples were obtained by semi-quantitative analysis (ion flow peak area normalization method). Nine aromatic compounds were identified, of which di-sec-butyl disulfide, with pungent onion and sulfur flavors, contributed significantly to the aroma of the three Ferula species. However, the primary aroma characteristics of Ferula include onion, sulfur, and flower fragrances. Although the type and abundance of chemical components differ among species, the trend is relatively consistent. The volatile components identified in this study provide a theoretical foundation for the characterization of specific flavors associated with Ferula, while expanding the application of Ferula as an edible traditional medicinal plant.