A comparative analysis of the effect of different drying treatments on the volatile organic compounds of polygonati odorati rhizoma
Year: 2026
Type: article
Abstract: Introduction: Polygonati Odorati Rhizoma (POR) is a widely recognized functional food, volatile organic compounds (VOCs) as one of their main active metabolites. Drying is a crucial link in the front-end of the product production chain. There have been no comparison investigations on the effects of different drying methods on the VOCs of POR. Methods: Gas chromatography-ion mobility spectrometry (GC-IMS) was utilized to detect and analyze the VOCs of POR samples treated with vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD). Analytical methods including Principal Component Analysis (PCA), Cluster Analysis (CA), and Partial Least-Squares Discriminant Analysis (PLS-DA) were used. Results: A total of 56 VOCs were detected. Principal component analysis (PCA), cluster analysis (CA), and partial least-squares discriminant analysis (PLS-DA), consistently showed that the VOCs of VFD- and MD-treated samples were the closest to those of SD samples, whereas VD and HAD differed more markedly. Representative drying-specific markers tentatively identified as (E)-2-heptenal and ethyl hexanoate in SD, 2,5-dimethyl thiophene in HAD, (E)-2-butenal in MD, 2-butanol in VD, and 3-methyl-3-buten-1-ol in VFD were observed. Conclusions: These results indicate that different drying methods significantly affect the VOC profile of POR. VFD and MD are promising for VOC retention.
Source: Frontiers in Pharmacology
Authors: Haili Tang, Shijia Zhang, Ziran Yu, Qiuye Liu, Yajie Zuo
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,801
OpenAlex ID: W7222084057