ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1675150
This article is part of the Research TopicApplications of metabolomics in the formation of food flavorView all 10 articles
A comparative analysis of Volatile organic compounds in Paeoniae Radix Alba processed using different methods
Provisionally accepted
- Hunan University of Chinese Medicine, Changsha, China
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Introduction: Paeoniae Radix Alba (PRA) is a popular functional food, and volatile organic compounds (VOCs) are a critical aspect of PRA. Different processing methods often have a certain impact on VOCs. Methods: To investigate which VOCs have changed due to different processing methods, this study utilized gas chromatography–ion mobility spectrometry (GC-IMS), the Heracles NEO ultra-fast gas phase electronic nose (E-nose), and chemometric methods to compare and analyze the VOCs in PRA subjected to different processing methods: PRA (prepared slices, stir-baked, stir-baked with bran and stir-baked with wine). Results: A total of 85 VOCs were detected. Chemometric methods such as principal component analysis (PCA), cluster analysis (CA), and partial least squares regression analysis (PLS-DA) revealed that different processing methods have a significant impact on the VOCs of PRA. Among the PRA samples subjected to the three processing methods, the difference between PRA (prepared slices) and PRA (stir-baked with wine) is the largest. A higher amount of linalool oxide, is present in PRA (prepared slices) than in the other groups. The content of propanoic acid is highest in PRA (stir-baked with wine). Discussion: The differences in VOCs between PRA (stir-baked) and PRA (stir-baked with bran) are small. This study provides a theoretical basis for the development and clinical scientific application of functional foods related to PRA in the future.
Keywords: Paeoniae Radix Alba, Volatile Organic Compounds, processing methods, GC-IMS, Her-acles NEO ultra-fast gas phase electronic nose
Received: 29 Jul 2025; Accepted: 13 Oct 2025.
Copyright: © 2025 Liu, Du, Xiao, Wu, Huang and Guo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Xuan Guo, gx@hnucm.edu.cn
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