Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis

Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents. The extracted flavor compounds were characterized using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS) and principal component analysis (PCA). Seven key compounds were identified in the cinnamon extracts: nonanal, acetic acid, α-copaene, benzaldehyde, ethyl cinnamate, trans-cinnamaldehyde, and coumarin. These compounds were identified using odor activity value analysis (OAV) and gas chromatography-olfactometry (GC-O). Additionally, a quality evaluation model was established using PCA, providing a theoretical framework for future research on the aroma quality control of cinnamon oil extracts.