Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis

Abstract

Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1–2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents. The extracted flavor compounds were characterized using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS) and principal component analysis (PCA). Seven key compounds were identified in the cinnamon extracts: nonanal, acetic acid, α-copaene, benzaldehyde, ethyl cinnamate, trans-cinnamaldehyde, and coumarin. These compounds were identified using odor activity value analysis (OAV) and gas chromatography–olfactometry (GC-O). Additionally, a quality evaluation model was established using PCA, providing a theoretical framework for future research on the aroma quality control of cinnamon oil extracts.