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Background <p>Essential oils (EOs) of <i>Litsea cubeba</i> fruits (LCEOs) are a high valuable food flavorings and industrial chemicals with significant economic importance globally, but the differences in flavor compounds of LCEO from various growth origins are not known clearly. This study aimed to characterize and compare the flavor compounds, sensory attributes, and bioactivities of LCEOs from three major Chinese production regions: Guizhou (LCEO-GZ), Fujian (LCEO-FJ), and Zhejiang (LCEO-ZJ).</p> Results <p>The spicy, fruity, and flora aromas of LCEO-GZ were stronger, and LCEO-FJ possessed special herb odor. The contents of total flavor compounds (9258.27 μg/mL) in LCEO-GZ was higher, and its flavor compounds were distinguished from the other two as confirmed by principal components analysis (PCA). Linalool, 1,8-cineole, <i>α</i>-pinene, and D-limonene were revealed as the key mutual flavor compounds through ROAV analysis. Molecular docking indicated that OR6A2 was more sensitive to recognize LCEO flavor compounds, and the key and mutual binding sites were TRP-A-73, PHE-A-109, LEU-A-112, LEU-A-212, and TYR-A-264. The associations between key flavor compounds and sensory attributes were further disclosed from OPLS-DA and correlation heat-map. HS-GC-IMS analysis revealed four characteristic flavor compound groups to distinguish aroma profiles. Furthermore, LCEO-GZ exhibited superior antibacterial activity, particularly against <i>Enterococcus faecalis</i>, and LCEO-FJ possessed the highest extraction yield and stronger antioxidant activity.</p> Conclusions <p>These findings suggest that the accumulation of volatile secondary metabolites and the biological efficacy of LCEOs are influenced by their geographical origins. The high flavor richness and potent bioactivity of LCEO-GZ highlight its potential as a promising natural candidate for sustainable applications in food flavoring, pharmaceuticals, and cosmetics. Furthermore, this study provides a scientific basis for the quality control and targeted cultivation of <i>L. cubeba</i> resources.</p> Graphical abstract <p></p>

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Characterization of key flavor compounds in Litsea cubeba fruit essential oils from different origins in China

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月20日

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  • Tianxiao Li,
  • Jiaxin Li,
  • Kunbo Zhang,
  • Wen Cai,
  • Xueming Zhang,
  • Mingqi Gao,
  • Feiyang Xiong,
  • Xuewei Jia,
  • Jinwei Yu

摘要

Background

Essential oils (EOs) of Litsea cubeba fruits (LCEOs) are a high valuable food flavorings and industrial chemicals with significant economic importance globally, but the differences in flavor compounds of LCEO from various growth origins are not known clearly. This study aimed to characterize and compare the flavor compounds, sensory attributes, and bioactivities of LCEOs from three major Chinese production regions: Guizhou (LCEO-GZ), Fujian (LCEO-FJ), and Zhejiang (LCEO-ZJ).

Results

The spicy, fruity, and flora aromas of LCEO-GZ were stronger, and LCEO-FJ possessed special herb odor. The contents of total flavor compounds (9258.27 μg/mL) in LCEO-GZ was higher, and its flavor compounds were distinguished from the other two as confirmed by principal components analysis (PCA). Linalool, 1,8-cineole, α-pinene, and D-limonene were revealed as the key mutual flavor compounds through ROAV analysis. Molecular docking indicated that OR6A2 was more sensitive to recognize LCEO flavor compounds, and the key and mutual binding sites were TRP-A-73, PHE-A-109, LEU-A-112, LEU-A-212, and TYR-A-264. The associations between key flavor compounds and sensory attributes were further disclosed from OPLS-DA and correlation heat-map. HS-GC-IMS analysis revealed four characteristic flavor compound groups to distinguish aroma profiles. Furthermore, LCEO-GZ exhibited superior antibacterial activity, particularly against Enterococcus faecalis, and LCEO-FJ possessed the highest extraction yield and stronger antioxidant activity.

Conclusions

These findings suggest that the accumulation of volatile secondary metabolites and the biological efficacy of LCEOs are influenced by their geographical origins. The high flavor richness and potent bioactivity of LCEO-GZ highlight its potential as a promising natural candidate for sustainable applications in food flavoring, pharmaceuticals, and cosmetics. Furthermore, this study provides a scientific basis for the quality control and targeted cultivation of L. cubeba resources.

Graphical abstract