Analysis of Volatile Components in Dried Fruits and Branch Exudates of Schisandra chinensis with Different Fruit Colors Using GC-IMS Technology

Abstract

To investigate the volatile components of Schisandra chinensis (Turcz.) Bail (commonly known as northern Schisandra) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile components of the branch exudates of northern schisandra, and finally to establish a fingerprint map of the volatile components of the dried fruits and branch exudates of northern Schisandra of different colors, we used GC-IMS technology to analyze the volatile components of the dried fruits and branch exudates of three different colors of northern Schisandra and established a fingerprint spectra. The results showed that a total of 60 different volatile chemical components were identified in the branch exudates and dried fruits of Schisandra. The components of germplasm resources with different fruit colors were significantly different. The ion mobility spectrum and OPLS-DA results showed that white and yellow fruits were more similar compared to red fruits. The volatile components in dried fruits were significantly higher than those in branch exudates. After VIP (variable importance in projection) screening, 41 key volatile substances in dried fruits and 30 key volatile substances in branch exudates were obtained. After screening by odor activity value (OAV), there were 24 volatile components greater than 1 in both dried fruits and branch exudates. The most important contributing volatile substance was 3-methyl-butanal, and the most important contributing volatile substance in white fruit was (E)-2-hexenal.

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

“…Characteristic VOCs were screened based on VIP > 1.0 and p < 0.05. This screening method has been used in various types of food to select characteristic flavor components [ 30 , 31 , 43 , 44 , 45 ]. In this study, 8 characteristic VOCs were selected from 43 VOCs (as shown in Figure 5 a) in six different cuts of Lueyang black chicken.…”

Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed

“…The differences in volatile flavor substances between samples were assessed, and the results were graphically represented using Origin 2021. We analyze the obtained data using OPLS-DA, OAV values, and VIP values [18].…”

“…This study uses 'Yanzhihong', a new variety approved by the Institute of Special Products of the Chinese Academy of Agricultural Sciences, as the test material. 'Yanzhihong', a superior Schisandra chinensis variety, exhibits a higher lignan content than the pharmacopeial standard and demonstrates better stress resistance and yield compared to other varieties [17,18]. The study aims to determine its lignans, organic acids, and volatile flavor substances using HPLC and GC-IMS technology, providing a theoretical basis for the optimal harvest time of Schisandra chinensis for various uses and promoting the high-quality development of the industry.…”

Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry

“…Highly efficient and convenient conditions are provided for the detection of samples that can only be obtained in minute quantities (20). GC-IMS is now used in the fields of foods, odor analysis and environmental testing (21)(22)(23)(24). In addition, GC-IMS technology is used to provide certain theoretical references for the identification, quality evaluation and production of medicinal herbs (25-28).…”