Rapid Analysis of Odor Characteristic Components of Amomum tsao-ko from Different Origins

Abstract:

In order to quickly find out the odor characteristic components of Amomum tsao-ko from different origins, their differential odor compounds were analyzed by gas-phase electronic nose technology combined with chemometric model, and the metabolic pathways of the main aroma compounds were analyzed by combining with the Kyoto Encyclopedia of Genes and Genomes (Kyoto Encyclopedia of Genes and Genomes, KEGG) pathway. The results of relative odor activity value (ROAV) showed that 4-ethyl-2-methoxyphenol,3-methylnonane-2,4-dione and (2E,4E)-deca-2,4-dienal (1≤ROAV≤100) were the key compounds affecting the odor of Amomum tsao-ko. For the first time 4-ethyl-2-methoxyphenol (ROAV=100) was found to be the greatest contributor to the odor of Amomum tsao-ko in Honghe and Xishuangbanna, Yunnan Province, whilst 3-methylnonane-2,4-dione (ROAV=100) was the greatest contributor to the odor of Amomum tsao-ko in other regions. The identification index of the established principal component analysis (PCA) model was 89, and the cumulative discrimination index of the discriminant factor analysis (DFA) model was 87.02%, which could effectively distinguish the origins of Amomum tsao-ko. The results of KEGG pathway analysis (P<0.05) showed that the monoterpene biosynthesis pathway and limonene degradation pathway may be beneficial to the aroma formation of Amomum tsao-ko. The experimental method of ultra-fast gas-phase electronic nose technology combined with chemometric model can provide a useful reference for the traceability and identification of the origin of Amomum tsao-ko as a medicine and food dual-use fruit.