Qi Shasha, Hou Chengjie, Tian Honglei, Zhan Ping, Qiu Bin
Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
School of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China.
Food Chem X. 2025 May 27;28:102590. doi: 10.1016/j.fochx.2025.102590. eCollection 2025 May.
To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chinese production regions by two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOFMS). Among them, eight compounds- thymol (5.27 %-13.28 %), eucalyptol (9.25-12.23 %), thymoquinone (11.16-15.98 %), etc.- were identified as the most abundant constituents. Samples NX, WQ, JB, and NM were classified into different chemotypes: thymol/eucalyptol/thymoquinone/-cymene, thymoquinone/eucalyptol/thymol, thymoquinone/eucalyptol/-cymene, and thymoquinone/carvacrol/isoborneol, respectively. Forty odor-active compounds were determined through relative odor activity value (ROAV) analysis. Furthermore, the variable importance in projection (VIP) method was applied to identify 14 and 5 VOCs as potential markers for thyme volatility and odor activity, respectively. These findings provide a valuable reference for expanding the application of Chinese thyme as a culinary herb in the food processing industry.
为了优化食品加工中与目标成分的兼容性并确保标准化应用，对特定品种和产地的百里香挥发性有机化合物（VOCs）进行表征至关重要。在本研究中，通过二维气相色谱/飞行时间质谱（GC×GC-TOFMS）在来自中国四个主要产区的百里香样品中鉴定出116种VOCs。其中，百里香酚（5.27%-13.28%）、桉叶油素（9.25-12.23%）、百里醌（11.16-15.98%）等8种化合物被鉴定为含量最丰富的成分。样品NX、WQ、JB和NM分别被归类为不同的化学型：百里香酚/桉叶油素/百里醌/对伞花烃型、百里醌/桉叶油素/百里香酚型、百里醌/桉叶油素/对伞花烃型和百里醌/香芹酚/异龙脑型。通过相对气味活性值（ROAV）分析确定了40种气味活性化合物。此外，采用投影变量重要性（VIP）方法分别鉴定出14种和5种VOCs作为百里香挥发性和气味活性的潜在标志物。这些发现为扩大中国百里香作为烹饪香草在食品加工业中的应用提供了有价值的参考。
