Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits.

To explore the volatile characteristics of Z. bungeanum fruits during different developmental stages, the dynamical changes of volatile organic compounds (VOCs) were detected by E-nose, GC-MS and GC-IMS, respectively. The results showed that terpenes, alcohols, esters and aldehydes played the important roles in the aroma formation of Z. bungeanum. Meanwhile, these VOCs also exhibited the high abundance levels among five growth stages of Z. bungeanum. According to the analysis of odor activity value (OAV) and relative odor activity value (ROAV), 37 VOCs can be recognized as the important aroma compounds. Thereinto, β-myrcene and linalool were the most key aroma compounds. Multi-factor analysis exhibited that the combination of GC-MS and GC-IMS was a better strategy to clarify the volatile characteristics comprehensively. Using the above combined VOC datasets, six positively correlated modules and 32 hub VOCs were finally identified by weighted correlation network analysis among five growth stages of Z. bungeanum.