Characterization of Aroma Composition of Amomum tsaoko During the Drying Process Based on GC-MS

文献类型： 外文期刊

第一作者： Wen, Hui

作者： Wen, Hui;Yang, Meiquan;Xu, Zongliang;Yang, Tianmei;Zhang, Jinyu;Wen, Hui

作者机构：

关键词： Amomum tsaoko; different drying temperatures; drying process; GC-MS; metabolites

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.8； 五年影响因子：4.5 ）

ISSN： 2048-7177

年卷期： 2025 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Amomum tsaoko is an important spice and medicinal plant widely utilized in East and Southeast Asia. Non-targeted metabolomics techniques were employed to study the variations in the content and composition of essential oil from A. tsaoko during drying at different temperatures: 40 degrees C, 50 degrees C, 60 degrees C, and 70 degrees C. A total of 260 metabolites were detected using gas chromatography-mass spectrometry (GC-MS), mainly terpenoids and aldehydes. Cineole, the most important component, accumulated abundantly in samples dried at 50 degrees C. A higher temperature (70 degrees C) was conducive to the accumulation of aldehydes. Overall, the optimal drying condition for A. tsaoko was determined to be 50 degrees C for 50 h. In addition, nine differential metabolites were screened using variable important in projection and p value (VIP > 1 and p < 0.05), which may serve as potential flavor markers to differentiate various drying treatments of A. tsaoko. This study provides a novel perspective on understanding the dynamic metabolites changes during the drying process, and establishes a theoretical foundation for the refinement and high-quality processing of A. tsaoko.

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