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.

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To improve the stability of xiangzaolu, the key aroma compounds were identified and microcapsules of a xiangzaolu‐simulating substance were produced. Solid phase microextraction and simultaneous distillation and extraction combined with gas chromatography‐olfactometry‐mass spectrometry were applied to the flavor analysis of xiangzaolu, and the extraction effects of chromatographic columns of DB‐WAX and DB‐5 were compared. Nine key aroma compounds were identified by aroma extract dilution analysis with the flavor dilution factor ≥3, and they were subjected to further qualitative and quantitative analysis. Then, a xiangzaolu‐simulating substance was prepared based on nine key aroma compounds by the detection of the concentration of xiangzaolu. Soy protein isolate and maltodextrin were used as wall materials, and monoglycerides and sucrose esters were used as emulsifiers. The optimized microcapsules were obtained by response surface optimization. pH 4.3 was the best condition for microcapsule production as determined by stability analysis after freeze‐drying or spray‐drying, including the determination of the zeta potential, turbidity and encapsulation efficiency, texture analysis, observation by scanning electron microscopy, and thermogravimetric analysis. Practical Applications There is much water in Xiangzaolu, and its fragrance is prone to fading due to its high concentration of alcohol. So it is very difficult to be stored and transported. Based on the seasoning function, microcapsule production of Xiangzaolu has less water and volume, which is fit for the modern fast‐paced life style. Hence, it has great potential to achieve industry producing.

The structural diversity of polyphenols and the inherent limitations of current extraction techniques pose a challenge to extract polyphenols using a simple and green method. Hence, in this study, a method was developed to simultaneously fractionate multiple classes of polyphenols by only varying ethanol-water solutions. Honeybush tea, which is rich in polyphenols, was selected as a model for this study. Solvent extraction followed by solid-phase extraction (SPE) was developed to obtain a polyphenol-rich fraction from six honeybush samples. Based on a gradient elution programme (10%, 30%, 50%, 70% and 90% (v/v) ethanol-water solution) of SPE, the Strata X cartridge showed a better recovery of most targeted polyphenols under 0.9 mL of the drying volume and 1 mL min −1 of the dispensing speed. The elution programme for fractionating most polyphenols was as follows: single elution with 50% ethanol, followed by twice elution with 70% ethanol. The antioxidant capacity was used to analyse the differences among the polyphenol-rich fractions from six honeybush samples. Principal component analysis (PCA) revealed that unfermented C. genistoides (GG) has the greatest antioxidant capacity among the honeybush species studied. Additionally, mangiferin, isomangiferin and vicenin-2 were the main contributors to the antioxidant capacity in six honeybush fractions according to the correlation study.

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