Wang Yingjin, Wu Qian, Jiang Lanxin, Ma Dewang, Yu Je, Cui Qiang, Huo Xiaoyan, Shen Guanghui, Zhou Man, Liu Hong, Chen Anjun, Chen Shanbo, Zhang Zhiqing
College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
Key Laboratory of Agro-Products Processing and Nutritional Health, Ministry of Agriculture and Rural Affairs of China, Ya'an, Sichuan, 625014, China.
Food Chem X. 2025 May 2;28:102519. doi: 10.1016/j.fochx.2025.102519. eCollection 2025 May.
DC. leaves, known for their numbing and fragrant flavor similar to the fruits, are frequently incinerated, causing environmental pollution and resource waste. In this study, the composition of leaf essential oil (ZLEO) was identified, and the value of ZLEO for use in flavor seasoning oils was explored. Furthermore, gas chromatography-mass spectrometry (GC-MS), electronic nose and multivariate statistical analysis methods were used to analyze the aroma substances in flavor oils (ZFOs). The results showed that 67 compounds were identified in ZLEO, and 18 key aroma substances with odor activity values (> 1) were screened out in ZFOs. Six key aroma substances were screened out by partial least squares-discriminant analysis combined with the variable importance in projection values (> 1) from the ZFOs. Our results provide a scientific basis for the rational utilization of leaf resources, and offer novel ideas for the development of the oil (ZO) products.
DC.叶，因其具有类似于果实的麻木和芬芳味道而闻名，常被焚烧，造成环境污染和资源浪费。在本研究中，鉴定了叶精油（ZLEO）的成分，并探索了ZLEO在调味油中的使用价值。此外，采用气相色谱-质谱联用（GC-MS）、电子鼻和多元统计分析方法分析了调味油（ZFOs）中的香气物质。结果表明，在ZLEO中鉴定出67种化合物，在ZFOs中筛选出18种气味活性值（>1）的关键香气物质。通过偏最小二乘判别分析结合ZFOs中投影值（>1）的变量重要性筛选出6种关键香气物质。我们的结果为叶资源的合理利用提供了科学依据，并为油（ZO）产品的开发提供了新思路。
