Tang Kun, Chen Cong, Liu Yutong, Li Suxuan, Luo Yiye, Chen Xiaoyu, Wu Zhiyong
Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450046, China.
Foods. 2025 Mar 10;14(6):935. doi: 10.3390/foods14060935.
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS-SPME-GC-O-MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
露兜树属植物叶具有浓郁的糯米香气；然而，很少有研究探索其挥发性香气化合物的组成。在此，首次采用顶空固相微萃取-气相色谱-质谱联用技术结合主成分分析、正交偏最小二乘法判别分析以及顶空气相色谱-离子迁移谱联用技术进行香气指纹图谱分析，研究鲜叶和干叶挥发性香气成分的差异。共鉴定出93种挥发性化合物，超过以往报道，其中包括43种气味活性值（OAV）>1的主要风味成分。OAV和香气提取物稀释分析测试揭示了13种主要香气挥发物，包括2-乙酰基-1-吡咯啉、己醛、壬醛、苯乙醛、β-环柠檬醛、丁醛、辛酸乙酯、壬酸乙酯、癸酸乙酯、月桂酸乙酯、3-羟基-2-丁酮、苯乙酮和α-紫罗兰酮。对16种香气进行了分类，并将结果呈现为风味轮。本研究结果阐明了不同加工叶片中香气挥发物的变化和保留情况，这可能有利于食品工业应用。
