Difference Analysis of Volatile Components in Cinnamon from Different Producing Areas
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Abstract:
To explore the differences of volatile components in cinnamon from different producing areas and provide reference data for the selection of raw materials for bittern production, HS-SPME and GC-MS were used to determine volatile components in cinnamon samples from Chengdu, Guangxi, Hanyuan and Yunnan. PCA and PLS-DA analysis were performed combined with OAV values. The results showed that 66 components were detected in cinnamon samples from different producing areas, including 43 terpenoids, 11 aldehydes and ketones, 2 alkanes, 4 alcohols, 2 esters and 1 indole. The volatile compounds in cinnamon samples were mainly terpenoids, and their relative contents ranged from 2706.76 μg/kg to 34337.44 μg/kg. γ-terpinene (OAV: 1132.03~5721.45), α-carvene (OAV: 16.66~264.45), (E)-cinnamaldehyde (OAV: 18.04~103.07) and p-cymene (OAV: 31.00~43.39) had relatively high OAV values, which contributed significantly to the main flavor formation of cinnamon.PCA and PLS-DA analysis showed that there were significant differences in volatile flavor of cinnamon samples from different regions. No characteristic aroma was found in cinnamon from Chengdu, but the main aroma was strong. The typical cinnamon aroma of Guangxi cinnamon, such as spicy flavor and flower and wood fragrance, was the most obvious. The sweet and fragrant aroma of Hanyuan cinnamon is relatively prominent; Yunnan cinnamon has a strong fruit aroma. The place of origin has great influence on the volatile flavor of cinnamon samples.
