Analysis of the differences in volatile compound content and flavor composition characterization of Schisandra chinensis fruits from different regions

文献类型： 外文期刊

第一作者： Yan, Yiping

作者： Yan, Yiping;Yuan, Pengqiang;Zhu, Jingmeng;Wang, Yanli;Sun, Yining;Tian, Taiping;Liu, Guoliang;Yang, Yiming;Fan, Shutian;Li, Changyu;Sun, Bowei;Lu, Wenpeng;Xu, Peilei

作者机构：

关键词： Schisandra chinensis; HS-GC-IMS; Volatile components; Germplasm resources; OPLS-DA

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 144 卷

页码：

收录情况： SCI

摘要： This study utilized HS-GC-IMS technology to characterize the volatile components of Schisandra chinensis from 20 different germplasm resources. A total of 82 different volatile components were qualitatively detected. The OAV value analysis of the volatile components of Schisandra chinensis was conducted, and a flavor wheel was established to explain the pleasant aroma and its sources. OPLS-DA and Pearson correlation analysis were used to analyze the differences in the content of volatile components of Schisandra chinensis from different germplasm resources. The key differential metabolites of Schisandra chinensis from different germplasm resources were identified, and volatile chemical component fingerprint maps of Schisandra chinensis from various regions in Russia and China were established. In the future, the content of key differential metabolites can be used for the rapid identification of Schisandra chinensis germplasm resources, and different varieties can be developed for various breeding purposes based on the experimental data results.

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