Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS

Abstract

The goji berry represents a type of natural material that holds significant medicinal and nutritional worth. To explore the differences between flavor substances among different wolfberry varieties and origins, three different varieties of wolfberry and four different origins of black wolfberry were selected in this study for the identification and analysis of volatile compounds. The volatile components in the samples were detected by the HS-GC-IMS method, and the characteristic fingerprints of volatile substances in wolfberry were established. In all the samples, 95 peaks were detected, and 63 volatile compounds were identified. The fingerprint profiles showed that different wolfberry samples each had their own characteristic volatile substances. It was discovered that the degree of differentiation between different types of goji berry and black wolfberries from various sources was great and that the differences between them were visible using principal component analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis. This may provide a certain theoretical basis for the identification, classification, and flavor analysis of goji berry varieties and origins.