Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102227

Xiaoying Chen , Jiazhou Shi , Yonggang Yan , Gang Zhang , Liang Peng , Bingyue Yang , Benxiang Hu

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引用次数: 0

Abstract

Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR). A total of 92 signal peaks representing 68 identified compounds, which are mainly composed of aldehydes, alcohols, and ketones. The fingerprints showed that the types of volatile compounds in different colors of Farfarae flos were the same, but the contents were different. The PCA further confirmed the clear segregation among the four color categories. The content of volatile compounds is a key determinant of the flavor expressed by flower buds. In this study, the differential flavor compounds of various colors within the Farfarae flos were identified, providing a reference for the selection and breeding of Farfarae flos varieties with desirable flavor qualities.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.