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<p>Plant volatile organic compounds (VOCs) are organic chemicals emitted by plants during natural biological processes, serving as valuable markers for the identification and classification of various species. In this study, we employed headspace solid-phase microextraction-gas-chromatography-mass spectrometry (HS-SPME-GC-MS) to characterize the VOCs from four cultivars of burdock (<i>Arctium lappa</i> L.). A total of 174 VOCs were identified, including 24 ketones, 15 aldehydes, 31 esters, 17 alcohols, 22 alkanes, 30 amines, 6 pyrazines, 4 phenols, 4 furans, 12 alkenes, 7 nitriles, and 2 others compounds. The four cultivars exhibited distinct VOC profiles, with ‘Xu bang No. 1’ had 38 VOCs, ‘Xu bang No. 2’ contained 53, ‘Liu chuan li xiang’ displayed 49, and ‘Nan bang No. 1’ presented 60, primarily consisting of furans, alcohols, and alkanes. We determined the characteristic volatile components of burdock using relative odor activity values (ROAVs) and conducted orthogonal partial least squares discriminant analysis (OPLS-DA) to assess the differences in volatile profiles among the cultivars. Four key VOCs with variable importance in projection (VIP)&gt;1 were identified: 2,4-Decadienal (E, Z), 2,4-Nonadienal (E, E), 2-Methoxy-3-(1-methylpropyl) pyrazine, and 2-Hexyl pyridine. This study elucidates the differences in VOCs among the four burdock cultivars, providing a crucial theoretical foundation for evaluating flavor and improving the quality of burdock germplasm resources.</p>

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Discrimination and characterization of volatile organic compounds in four burdock (Arctium Lappa L.) cultivars by HS-SPME-GC-MS

  • 期刊论文

  • 发表日期：

    2025年9月26日

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  • Xingxing Feng,
  • Yanxing Wang,
  • Na Zhang,
  • Enqi Liu,
  • Anhui Chen,
  • Shuai Wang,
  • Tingguo Kang,
  • Deqiang Dou,
  • Chuanyin Hu,
  • Chao Li,
  • Yuwei Dong

摘要

Plant volatile organic compounds (VOCs) are organic chemicals emitted by plants during natural biological processes, serving as valuable markers for the identification and classification of various species. In this study, we employed headspace solid-phase microextraction-gas-chromatography-mass spectrometry (HS-SPME-GC-MS) to characterize the VOCs from four cultivars of burdock (Arctium lappa L.). A total of 174 VOCs were identified, including 24 ketones, 15 aldehydes, 31 esters, 17 alcohols, 22 alkanes, 30 amines, 6 pyrazines, 4 phenols, 4 furans, 12 alkenes, 7 nitriles, and 2 others compounds. The four cultivars exhibited distinct VOC profiles, with ‘Xu bang No. 1’ had 38 VOCs, ‘Xu bang No. 2’ contained 53, ‘Liu chuan li xiang’ displayed 49, and ‘Nan bang No. 1’ presented 60, primarily consisting of furans, alcohols, and alkanes. We determined the characteristic volatile components of burdock using relative odor activity values (ROAVs) and conducted orthogonal partial least squares discriminant analysis (OPLS-DA) to assess the differences in volatile profiles among the cultivars. Four key VOCs with variable importance in projection (VIP)>1 were identified: 2,4-Decadienal (E, Z), 2,4-Nonadienal (E, E), 2-Methoxy-3-(1-methylpropyl) pyrazine, and 2-Hexyl pyridine. This study elucidates the differences in VOCs among the four burdock cultivars, providing a crucial theoretical foundation for evaluating flavor and improving the quality of burdock germplasm resources.