Abstract
At present, the identification of honeysuckle aroma depends on experienced tasters, which results in inconsistencies due to human error. The key odorants have the potential to distinguish the different species and evaluate the quality of honeysuckle. Hence, in this study, a more scientific approach was applied to distinguish various honeysuckles. The volatile compounds of different species and parts of honeysuckle were separately extracted by headspace-solid phase microextraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Compounds with greater volatility such as aldehydes, limonene, γ-terpinene, and terpinolene were preferentially extracted by HS-SPME. As a complementary extraction method to HS-SPME, SAFE was found to recover comparatively more polar compounds such as eugenol, decanoic acid, and vanillin. Subsequently, key odorants with the highest flavour dilution (FD) factors were detected by aroma extract dilution analysis (AEDA). These were benzaldehyde, 4-ethylphenol, decanoic acid, vanillin, 3-methyl-2-butenal, and β-ionone in honeysuckle flowers and γ-octalactone, 4-ethyl phenol, and vanillin in honeysuckle stem. Finally, principal component analysis (PCA) was conducted to analyze not only the key odorants of species and parts of honeysuckle but also their different origins. The results of PCA suggested that the species of honeysuckle contributed much more to variations in aroma rather than their origins. In conclusion, the application of the key odorants combined with PCA was demonstrated as a valid approach to differentiate species, origins, and parts of honeysuckle.
Highlights
Honeysuckle is a kind of herbal plant with many species and widely used and grown in northern hemisphere countries [1]
That is because high temperature and long-time extraction could destroy their volatile compounds, while lower temperatures and shorter extraction times could lead to poor sensitivity and recovery [23,24]
It was found that headspace-solid phase microextraction (HS-SPME) was able to extract volatile aldehydes more efficiently than solvent assisted flavor evaporation (SAFE), with larger peak areas obtained in the dry flowers of honeysuckle than in the brewed samples
Summary
Honeysuckle is a kind of herbal plant with many species and widely used and grown in northern hemisphere countries [1] It has been consumed as traditional medicine and tea beverage for thousands of years [2]. In addition to the treatment of pneumonia and respiratory infections, and the improvement of consumers’ health, honeysuckle possesses anti-inflammatory, antioxidant, and antiviral properties [3,4]. For this reason, it has been gradually added into foods and beverages to improve product value and to provide adjuvant therapy [5,6]. A systematic study of the volatile compositions of different species, parts and origins of honeysuckle was conducted in this study
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