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Open AccessArticle

Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

by Die Hu 1,2, Junrui Guo 1,2, Ting Li 1,2, Mu Zhao 1,2, Tingting Zou 1,2,*, Huanlu Song 1,2 and Aygul Alim 3
1
Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
2
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
3
College of Food Science and Pharmacy, Xinjiang Agriculture University, Xinjiang 830052, China
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(23), 4352; https://doi.org/10.3390/molecules24234352
Received: 3 November 2019 / Revised: 22 November 2019 / Accepted: 26 November 2019 / Published: 28 November 2019
Solid-phase microextraction (SPME), purge and trap (P&T), stir bar sportive extraction (SBSE), and dynamic headspace sampling (DHS) were applied to extract, separate and analyze the volatile compounds in the roots of Hangbaizhi, Qibaizhi, and Bobaizhi and the GC-O-MS/MS (AEDA) was utilized for the quantification of key aroma compounds. Totals of 52, 54, and 43 aroma-active compounds extracted from the three samples by the four extraction methods were identified. Among these methods, the SPME effectively extracted the aroma compounds from the A. dahurica. Thus, using the SPME methods for quantitative analysis based on external standards and subsequent dilution analyses, totals of 20, 21, and 17 aroma compounds were detected in the three samples by the sniffing test, and sensory evaluations indicated that the aromas of A. dahurica included herb, spice, and woody. Finally, principal component analysis (PCA) showed that the three kinds A. dahurica formed three separate groups, and partial least squares discriminant analysis (PLS-DA) showed that caryophyllene, (−)-β-elemene, nonanal, and β-pinene played an important role in the classification of A. dahurica. View Full-Text
Keywords: Angelica dahurica root; aroma-active compounds; solid-phase microextraction (SPME); gas chromatography-olfactometry-mass spectrometry (GC-O-MS); aroma extract dilution analysis (AEDA) Angelica dahurica root; aroma-active compounds; solid-phase microextraction (SPME); gas chromatography-olfactometry-mass spectrometry (GC-O-MS); aroma extract dilution analysis (AEDA)
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MDPI and ACS Style

Hu, D.; Guo, J.; Li, T.; Zhao, M.; Zou, T.; Song, H.; Alim, A. Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica. Molecules 2019, 24, 4352.

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