基于电子鼻和全二维气相色谱质谱法分析三种木槿属植物花朵浸膏挥发性成分差异OA

To compare the differences of Hibiscus flower from different varieties,headspace solid-phase micro-extraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-mass spectrometry(GC × GC-MS)and electronic nose technology were employed to analyze volatile components in flower extracts from three species of Hibiscus(H.syriacus,H.rosa-sinensis,H.sabdariffa),sensory evaluation coupled with analytical methods including orthogonal partial least squares-discriminant analysis(OPLS-DA),variable importance in projection(VIP),and relative odor activity value(ROAV)was applied to characterize key differential aroma compounds.The results showed that 56,68,and 59 volatile compounds were extracted from the MJH,ZJH,and MGH extracts,respectively.Sensory and electronic nose analyses revealed distinct aroma profiles.MJH extract exhibited prominent floral and fruity notes,ZJH extract dis-played marked waxy characteristics,while MGH extract featured caramel-like sweetness with unique hawthorn-like fruitiness.15 key differ-ential volatile components,including furfural,5-methylfurfural,benzaldehyde,ethyl pelargonate,etc.,were screened through OPLS-DA,VIP value,and ROAV analysis.Pearson correlation analysis demonstrated that these key volatiles collectively constituted the floral-fruity attributes in MJH and ZJH extracts,and the caramel-sweet-fruity characteristics in MGH extract.This research clarifies volatile com-position and aroma differentiation across Hibiscus flower extract using integrated analytical approaches,providing theoretical support for their development in flavor and fragrance applications.