Effects of different extraction methods on the volatile components and numbing substances in red ( Maxim.) and green ( DC.).

( Maxim. and DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography-mass spectrometry (GC-MS) and -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.