Food and Fermentation Industries >

2026 , Vol. 52 >Issue 4: 335 - 343

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043310

Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry with odor activity value for evaluating steaming-induced aroma changes in Chenpi

  • CHEN Xuemei ,
  • LUO Jinghua ,
  • LIN Huadi ,
  • LU Xiaomei ,
  • LUO Yuting ,
  • FANG Yangbing ,
  • WANG Jinyu ,
  • MA Enyao ,
  • XIA Quan ,
  • LIN Hua
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  • 1(School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou 510006, China)
    2(Guangdong Hanchao Traditional Chinese Medcine Technology Co.Ltd., Guangzhou 510360, China)
    3(The Second Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou 510120, China)

Received date: 2025-05-16

  Revised date: 2025-07-26

  Online published: 2026-03-17

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Abstract

To explore the effects of steaming on the changes in the aroma characteristics of Chenpi and steamed Chenpi, electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques, combined with Pearson correlation analysis and relative odor activity value (ROAV) method, were employed to analyze the characteristic aroma components of Chenpi before and after steaming.Electronic nose results revealed distinct odor differences between Chenpi and steamed Chenpi, six characteristic sensors showed discriminative responses.GC-MS identified 23 and 21 volatile components in Chenpi and steamed Chenpi, respectively.Steaming reduced total compound diversity while altering chemical profiles, alcohol content decreases, terpene content increases, and sesquiterpene variety expands.Fourteen volatile compounds were screened out as the differential components before and after steaming of Chenpi, and they had a good correlation with the characteristic sensors.ROAV analysis showed that certain alcohols and phenols (such as linalool, α-terpineol, thymol, and other alcohols and phenols), and terpenes (such as α-farnesene, β-elemene, and other terpenes) were the main material basis for distinguishing the odor differences between Chenpi and steamed Chenpi, and also were the key aroma components.Linalool contributed the most to Chenpi’s aroma, while D-limonene contributed the most to the aroma of steamed Chenpi.After steaming, the decrease in alcohols like linalool was linked to the weakening of strong floral and spicy aromas in Chenpi.Terpenes gave steamed Chenpi light citrus and woody aromas.This study analyzed the changes in aroma characteristics of Chenpi before and after steaming, which can provide a scientific basis for the quality evaluation and application of Chenpi and steamed Chenpi.

Key words： Chenpi; steamed Chenpi; electronic nose; headspace solid-phase microextraction-gas chromatography-mass spectrometry; odor activity values

Cite this article

CHEN Xuemei , LUO Jinghua , LIN Huadi , LU Xiaomei , LUO Yuting , FANG Yangbing , WANG Jinyu , MA Enyao , XIA Quan , LIN Hua . Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry with odor activity value for evaluating steaming-induced aroma changes in Chenpi[J]. Food and Fermentation Industries, 2026 , 52(4) : 335 -343 . DOI: 10.13995/j.cnki.11-1802/ts.043310

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