Volatile Substances Research Articles

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction

More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC–MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC–MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC–MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can’t been estimated) by the supercritical fluid extraction strategy we established.

Effects of varied exercise intensities on growth, muscle quality and volatile compounds in largemouth bass (Micropterus salmoides) cultured in recirculating aquaculture system

To explore the impact of different exercise intensities on the growth, muscle quality, and volatile compounds of largemouth bass, this study involved 270 fish with an initial weight of 96.05 ± 18.87 g. They were divided into three groups: a control group (CG) exposed to a constant current speed of 0.30 cm/s for 24 h/day; an interval exercise group (IE) exercising at a rate of 2 body lengths per second (bl/s) for 8 h/day; and a sustained exercise group (SE) exercising continuously at 2 bl/s for 24 h/day. The experiment was conducted in a recirculating aquaculture system over a period of 90 days. Results revealed that SE exhibited remarkably greater body mass and condition factor (CF), with higher weight gain rate (WGR) and specific growth rate (SGR) compared to IE and CG (P < 0.05). SE exhibits superior growth performance. No significant differences was observed among the three groups in terms of centrifugal loss, drip loss, liquid loss, stored loss, and cooked rate. However, in terms of frozen leakage, the IE was considerably lower than the CG and SE (P < 0.05).In terms of raw meat texture, the hardness, chewiness, and shearing of the SE were notably greater than the CG (P < 0.05), and the SE were superior in hardness compared to the IE (P < 0.05). Regarding cooked meat texture, the SE exhibited significantly superior hardness, chewiness, springiness, and shearing compared to both the CG and IE (P < 0.05). The IE demonstrated higher levels of chewiness, springiness, and shearing compared to the CG (P < 0.05). With respect to nutritional indicators, the crude protein content of both the SE and IE was significantly higher than that of the CG. In terms of volatile substances, the CG had relatively high levels of carboxylic acid compounds and alcohol compounds in this experiment. The ketone compounds in the IE were significantly higher than those in the CG and SE. 2-Methylbutanoic acid methyl ester had the highest content in the SE. The results show that interval swimming exercise training and sustained exercise training can effectively improve the sensory quality of fish muscle, effectively remove the irritating smell in the muscle, and produce aromatic odor. Consequently, exercise training at varying intensities has been demonstrated to significantly enhance the growth and muscle quality of largemouth bass, offering potential strategies for improving fish product quality in the aquaculture industry. This contributes to increased efficiency and sustainability in fish farming practices and provides valuable insights for regulating the nutritional quality of fish muscle in future recirculating aquaculture system models.

Evaluation of Liver Markers, Kidney Markers, Electroyte Panel and Protein Profile in Pump Attendants Exposed to Petrol Fumes from Selected Filling Stations in Ihiala, State, Nigeria

Environmental hazard in a work place is an inevitable experience especially when it has to do with working in a filling stations where volatile and combustible substances like petrol, diesel and kerosene are dispensed via PMS and other channels of distribution or outlets and in the process pollute or saturate the air with hydrocarbons. Individuals working in a petrol station pose different risk of exposure to these xenobiotics that enter the body via different means (inhalation, ingestion and skin or eye contact) and could be detrimental to the body system resulting to death if not properly handled. This research was aimed at assessing some biochemical indicators of occupational hazard in fuel pump attendant from selected service stations in Ihiala, Anambra state. A total of eighty apparently healthy subjects (40 males and 40females) aged between 28-35 years volunteers participated in the study. Each gender was further categorized into two groups of 20 each for control (unexposed workers) and exposed pump attendants respectively. The pump attendants that volunteered for this study had spent an average of 5-6 years on the job. Blood samples were collected from the volunteers with their informed consent and selected biochemical parameters such as liver function test (ALP, AST ALT), kidney function test (urea, creatinine and uric acid), protein profile (total protein and albumin), and electrolyte levels were investigated using standard methods. The result of the investigations showed that urea and creatinine level of exposed female pump attendants (5.80±0.02 mg/dl and 82.50±2.15 mg/dl)were significantly higher (P&lt;0.05) than unexposed female pump attendants (5.00±0.45mg/dl and 58.00±0.11 mg/dl respectively). Serum sodium (Na+ ) electrolyte levels of exposed male and female exposed pump attendant (143.00±1.05 and 141.00±1.25 mmol/L respectively) were significantly higher (P&lt;0.05) compared to Na+ electrolyte levels in male and female unexposed workers (138.00±0.14 mmol/L and 139.50±2.11 mmol/L respectively) while the chloride ion level in male and female pump attendants were higher compared to male and female unexposed workers. Alanine transaminase and aspartate transaminase (ALT and AST) levels of male and female exposed pump attendant were higher than that in male and female unexposed pump attendant. Petroleum fumes are therefore environmental pollutants that could have serious consequences on biochemical parameters in petroleum product exposed individuals. Therefore, health Safety and Environmental training is recommended for petrol station workers on regular basis to improve their safety and create awareness on the dangers inherent associated with filling station workers exposed to petrol fumes.

Comprehensive Evaluation of the ‘Shixia’ Longan Quality under Postharvest Ambient Storage: The Volatile Compounds Played a Critical Part

Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Nevertheless, the unapparent aroma makes people ignore the odor change in postharvest longan. Sensory analysis serves as an indispensable method combining instrumental detection and the perceptibility of human sensation in a comprehensive evaluation of quality during production and consumption. In this study, we established the evaluating data of the appearance, flavor, taste substances, volatile profiles, and deterioration of ‘Shixia’ longan throughout room-temperature storage using instrument assessment and descriptive measurements. Our results indicated that both the appearance state and the taste condition notably engendered confusion or trouble for consumers to judge under the quality transition period. Conversely, the development of odor was highly consistent with that of quality deterioration. Some unpleasant volatile substances including alcohol (ethanol), acid (acetic acid), and esters (acetic acid methyl ester and ethyl acetate) were probably the cause of off-odor during the storage. The result of the sensory evaluation also presents a more significant relevance between the overall quality and the odor. Generally, the work paved the way to reveal the importance of odor profiles for assessing the comprehensive quality condition of postharvest room-temperature stored longan.

Unveiling Anisomeles malabarica (L.) R.Br Ex Sims: Extracting Bioactive Compounds for Antibacterial And Antioxidant Activities

The allopathic herb Anisomeles malabarica (L.) R.Br ex Sims is a member of the Lamiaceae family of mints. This investigation aims to determine whether the acetone extract of Anisomeles malabarica (L.) R.Br ex Sims leaves exhibit in vitro antibacterial activity. The results of the phytochemical study showed that steroids, flavonoids, phenols, terpenoids, quinones, and saponin were present. TLC detected and separated potential chemical components present in the extract. The GCMS revealed the presence of volatile substances, and the LC-MS disclosed the existence of non-volatile substances based on the highest peak. The FT-IR spectrum data revealed the chemical compound's potential functional groups in the A.malabarica acetone extract. DPPH free radical scavenging showed that the acetone extract of conc. 40mg/ml, 60mg/ml, 80mg/ml and 100mg/ml possessed great antioxidant ability compared to standard. Escherichia coli, Bacillus subtilis, Bacillus cereus, and Klebsiella pneumonia were tested for antibacterial activity using the unpolished well diffusion technique. E. coli and B. subtilis were inhibited more effectively by the extract in conc.50μg/ml, 75μg/ml and 100μg/ml.

Effects of cyclodextrins on phenolic acids biotransformation and color and volatile substances stabilization in sequentially fermented apple juice

Exogenous additions and storage time affect the nutritional and sensory properties of fermented products. This study investigated the effect of natural cyclodextrin on the nutritional indicators and overall quality of Saccharomyces cerevisiae and Lactiplantibacillus plantarum sequentially fermented apple juice, and further studied the quality changes during the shelf life. Results showed that the cyclodextrin significantly affected the quality of apple juice during sequential fermentation and storage, especially β-cyclodextrin increased the total polyphenols and flavonoids of apple juice after sequential fermentation reached 0.67 g/L and 0.42 g/L; DPPH and ABTS radical scavenging rate increased to 76.33% and 77.55%; increased the organic acids and monomeric phenols. β-CD has a positive effect on the generation and protection of higher alcohols and esters, especially ethyl acetate and heptyl acetate. Compared with other groups, the addition of β-CD before fermentation showed superior color retention in terms of lightness (L*) and yellow (b*) index under 4 °C and 25 °C. Additionally, the aroma and sensory qualities of the product were improved and preserved. Therefore, the addition of cyclodextrin before fermentation not only improved the nutritional quality and antioxidant activity of fermented juice, retained and improved the aroma and color, but also stabilized the comprehensive quality during storage.

Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.

Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of Oudemansiella raphanipes and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and temperature of 60 °C. E-Tongue results indicated that the umami and saltiness of MRIs were greater than those of Maillard reaction products (MRPs) and EH, and the taste-enhancing ability of MRIs was even more prominent than that of MRPs. E-Nose could obviously distinguish EH, MRIs, and MRPs, and there was an obvious difference between MRPs and MRIs regarding volatile aroma compounds. A total of 35 volatile flavor substances were identified among the three samples, including 6 alcohols, 13 aldehydes, 9 ketones, 2 esters, and 5 other compounds. Overall, MRIs could avoid the production of complete reaction products with an inferior flavor, and further enhance the umami taste.

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose

Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.

EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE

In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid-phase microextraction-gas chromatography-mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period.

ANALYSIS OF THE PROSPECTS OF APPLICATION OF NATURAL GAS LEAK DETECTION METHODS TO INCREASE THE EFFICIENCY OF ATMOSPHERIC AIR MONITORING AT HTS FACILITIES

The activities of the oil and gas industry enterprises, in particular the objects of gas transportation systems (GTS), are accompanied by a significant anthropogenic impact on the environment. The atmospheric air itself is significantly affected, since many technological processes are accompanied by emissions of natural gas (organized, unorganized and emergency) and, as a result, a significant amount of volatile substances, many of which are dangerous and harmful, enter the atmosphere. There is a wide range of methods for detecting gas leaks from elements of gas transportation systems. Ways of classifying methods directly depend on the features that form the basis of their distribution. However, the insufficient definition of the classification features, their "one-sidedness" do not allow a full assessment of the shortcomings and advantages of certain methods and means, and, therefore, the possibility of their application to increase the effectiveness of atmospheric air monitoring at HTS facilities in order to ensure environmental safety. The main tasks solved in this article are the formulation of the optimal classification of existing methods of controlling the presence of gas leaks in terms of applicability in environmental monitoring systems of atmospheric air; analysis of their advantages and disadvantages; substantiation of the expediency and perspective of using these means and methods to ensure constant monitoring of the state of atmospheric air at GTS facilities. A classification of methods and means of control is proposed based on the level of application of technical means, according to which all methods are divided into organoleptic, hardware and computational (software-mathematical). According to the results of the analysis of the data of the groups, it was determined that, from the point of view of the prospects of application in the atmospheric air quality monitoring systems at the GTS facilities, hardware means, namely gas analyzers, have the most advantages.

Tuna Dark Muscle Feeding Improved the Meat Quality of Holland Mini-Piglets and Modulated the Gut Microbiota.

Pork is one of the most widely produced and consumed meats in the world, and it is also an important source of animal protein. The continuous rise in feed prices has forced the pig industry to consider adding cost-effective alternative feed to pig diets. In this study, we aimed to explore the beneficial effects of tuna dark muscle as a nutritional supplement on the growth performance, serum lipids and antioxidant levels of Holland mini-piglets, as well as on the odor and volatile substances of pork and the gut microbiota. Two-month-old male mini-piglets (n = 24) were fed a control diet or supplemented with either 2% (LD) or 4% (HD) tuna dark muscle for 8 weeks. The use of tuna dark muscle at low and high dosages significantly increased the average daily weight gain, but it showed no significant effect on organ indices or blood lipids. In addition, dark muscle treatment significantly increased the antioxidant capacity, characterized by increased SOD and GSH-Px activities, and it decreased the content of MDA in serum. Moreover, tuna dark muscle feeding shifted the odor of rib muscle and tendon meat away from that of the control group, while similar odor patterns were observed in the longissimus dorsi muscle. Among these volatile substances, hexanal, nonanal, and heptanal increased in response to dietary tuna dark muscle and were regarded as indispensable contributors to the feeding. Furthermore, dietary tuna dark muscle modulated the gut microbiota of the piglets, increasing the abundance of beneficial bacteria such as butyric acid-producing bacteria, and reduced the abundance of harmful bacteria. The feeding strategy reported in this study not only reduces the production costs of pork but also utilizes tuna processing by-products in an environmentally friendly way.

Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis

In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main volatile components. Odor activity value analysis revealed 26 aromatic compounds, with aldehydes making a significant contribution to the aroma of buckwheat. Seven key compounds that could be used to distinguish Tartary buckwheat from common buckwheat were identified. The orthogonal partial least squares-discriminant analysis was effectively used to classify Tartary buckwheat and common buckwheat from different producing areas. This study provides valuable information for evaluating buckwheat quality, breeding high-quality varieties, and enhancing rational resource development.

Determination of Selected Biologically Active Substances on Lavender Grown in the Czech Republic

Lavender as a herb and the lavender essential oil have a wide range of biological effects. They have been used in cosmetics and medicinal products since the times of ancient Greece and Rome. Nowadays, there is a wide range of products containing lavender on the market, either as such (lavender tea or biscuits or other snacks with lavender flowers) or containing lavender essential oil or aqueous solutions of lavender (cosmetics, drugstore goods, food or pharmaceutical preparations). This work focuses on the determination of the essential oil content, the representation of volatile substances and the determination of total phenols and flavonoids in samples of medicinal lavender from the Levandulové údolí and bought in the Czech shops.

Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased a* and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.

Health Profile of Workers at Gas Station X Maulafa District Kupang City

Gas stations are areas that operate in the petroleum sector where repeated exposure to the products produced (butane, pentane, isopentane, benzene, alkylbenzene, toluene, and xylene) can have an impact in the form of health problems. The individuals with the greatest exposure to gas station products are the workers. According to data, during the period from 2016 to 2018 there were 120 cases of work accidents around gas stations. The use of Personal Protective Equipment (PPE) and training regarding the prevention for the worker and management of accidents and illnesses resulting from working at gas stations are important in ensuring worker safety. According to research that has been conducted, it was found that the use of Personal Protective Equipment (PPE) is still very low among Gas Station X workers, Maulafa District, Kupang City. Training and equipment that support Occupational Safety and Health programs are also not available to the majority of workers. This is the cause of health problems among Gas Station X workers, Maulafa District, Kupang City. Method: This research is a quantitative study with a cross sectional approach and involved 12 respondents. This study data collection techniques by interview dan physical examination directly to the samples at Gas Station X Maulafa District, Kupang City. Result: Based on the research results, it was found that the majority of Gas Station The health problems found were Peripheral Vertigo (16%), Tension Type Headache (TTH) (8%), Allergic Rhinitis (8%) and Irritant Contact Dermatitis (8%). Conclusion: An occupational risk factor that can affect the occupational safety and health of employees at GAS STATION X is exposure to fuel oil which contains volatile substances. It was found that 4 out of 12 workers at the gas station in Maulafa District, Kupang City experienced health problems, the health problems they experienced were Peripheral Vertigo, Tension Type Headache, Allergic Rhinitis and Irritant ...........

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

To explore the effects of different preservation methods on the quality of loquat after fresh-keeping treatment, various preservation techniques were employed. These included natural preservation (NP), vacuum freezing preservation (VFP), vacuum at room temperature preservation (VP) and freezing preservation (FP). The quality assessment involved analyzing the effects of these preservation methods using physicochemical indexes, a colorimeter, an electronic nose (E-nose), an electronic tongue (E-tongue) and gas chromatography–mass spectrometry (GC–MS). The results showed minor differences in loquat quality under different preservation methods, with sensory scores ranging from 55 to 78 and ΔE values ranging from 11.92 to 18.59. Significant variations were observed in moisture content (ranging from 53.20 g/100 g to 87.20 g/100 g), calorie content (ranging from 42.55 Kcal/100 g to 87.30 Kcal/100 g), adhesion (ranging from 0.92 to 1.84 mJ) and hardness (ranging from 2.97 to 4.19 N) (p &lt; 0.05). Additionally, the free amino acid content varied from 22.47 mg/g to 65.42 mg/g. GC–MS analysis identified a total of 47 volatile flavor substances in varieties of loquats, including 13 aldehydes, 9 esters, 6 ketones, 2 acids, 3 alcohols, 2 phenols, 3 pyrazines, 1 furan and 8 other substances. The relative content of aldehydes was significantly higher than that of other chemicals. The VFP and FP samples exhibited higher aldehyde content compared to the NP and VP samples. Moreover, Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) revealed 18 marked compounds that could differentiate between 5 loquat species. Analysis using E-nose and E-tongue indicated significant changes in the olfactory and gustatory senses of loquats following preservation. The VFP samples demonstrated the most effective preservation of loquat quality with minimal impact. This study provides some theoretical guidance for the home preservation of loquats.

Profiling of seized Cannabis sativa L. flowering tops by means of microwave-assisted hydro distillation and gas chromatography analyses

This research aimed to support police forces in their battle against illicit drug trafficking by means of a multi-technique approach, based on gas chromatography. In detail, this study was focused on the profiling of volatile substances in narcotic Cannabis sativa L. flowering tops. For this purpose, the Scientific Investigation Department, RIS Carabinieri of Messina, provided 25 seized samples of Cannabis sativa L. The content of Δ9-tetrahydrocannabinol (THC), useful to classify cannabis plant as hemp (≤ 0.2 %) or as marijuana (> 0.2 %), was investigated. Essential oils of illicit drug samples were extracted using a microwave-assisted hydro-distillation (MAHD) system; GC–MS and GC-FID analytical techniques were used for the characterization of the terpenes and terpenoids fingerprint. Furthermore, the enantiomeric and carbon isotopic ratios of selected chiral compounds were investigated using a heart-cutting multidimensional GC (MDGC) approach. The latter exploited a combination of an apolar column in the first dimension, and a chiral cyclodextrin-based column in the second one, prior to parallel isotope-ratio mass spectrometry (C-IRMS) and MS detection. Finally, all the data were gathered into a statistical model, to demonstrate the existence of useful parameters to be used for the classification of seized samples.

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

An innovative flavored wine was developed by macerating six different edible flowers into Chardonnay wine, where the physicochemical characteristics (titratable acidity, pH), antioxidant activity (DPPH, FRAP) and volatile profile were modulated. Bottle aging of the flower-flavored wines were performed for 9 months where a significant (p&lt;0.05) increases of total phenolic content and an opposite trend in antioxidant power (assessed by DPPH and FRAP assays) were observed. A total of 37 volatile substances were characterized in the aged flower-flavored wines. The aging process led to a decline in fruity and floral odors. Among the 12 month-aged wines, 1% (w/v) O. fragrans-flavored Chardonnay wine aged for 12 months was perceived as the most-liked product in human sensory analysis. This study manifested a bright future of edible flowers as a novel additive in the development of flavored wine with desirable sensory attributes.

Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS.

Cinnamon is one of the most popular spices worldwide, and volatile organic compounds (VOCs) are its main metabolic products. The misuse or mixing of cinnamon on the market is quite serious. This study used gas chromatography-ion migration spectroscopy (GC-IMS) technology to analyze the VOCs of cinnamon samples. The measurement results showed that 66 VOCs were detected in cinnamon, with terpenes being the main component accounting for 45.45%, followed by aldehydes accounting for 21.21%. The content of esters and aldehydes was higher in RG-01, RG-02, and RG-04; the content of alcohols was higher in RG-01; and the content of ketones was higher in RG-02. Principal component analysis, cluster analysis, and partial least squares regression analysis can be performed on the obtained data to clearly distinguish cinnamon. According to the VIP results of PLS-DA, 1-Hexanol, 2-heptanone, ethanol, and other substances are the main volatile substances that distinguish cinnamon. This study combined GC-IMS technology with chemometrics to accurately identify cinnamon samples, providing scientific guidance for the efficient utilization of cinnamon. At the same time, this study is of great significance for improving the relevant quality standards of spices and guiding the safe use of spices.

Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC-MS and HS-IMS.

Huajiao (Zanthoxylum bungeanum Maxim.) is extensively cultivated in various countries, including China, Korea, and India, owing to its adaptability to diverse environments. This study comprehensively analyzed the volatile substance composition of 14 varieties of red huajiao with distinct geographical origins. Thermal analysis methods, gas chromatography-mass spectrometry (GC-MS), and headspace-ion mobility chromatography (HS-IMS) were employed to evaluate the total volatile substance composition and content. The study revealed minor variations in water content, volatile matter content, and fractions among the geographically sourced huajiao samples. Utilizing correlation analysis based on GC-MS and orthogonal partial least squares discriminant analysis (OPLS-DA) with HS-IMS, a robust classification method for the 14 types of huajiao was developed. Applying the variable importance in the projection (VIP) method, seven distinctive components were identified as potential markers for distinguishing the geographical origins of red huajiao. By integrating climatic and topographical factors of the 14 huajiao varieties, the correlation analysis of GC-MS, and OPLS-DA classification outcomes from HS-IMS elucidated the influence of geo-environmental factors on huajiao components and contents. This research provides insights into the impact of diverse geographic environments on the constituents and characteristics of huajiao. It offers valuable guidance for selecting optimal cultivation locations to enhance huajiao quality, aiding consumers in making informed choices.