A comparative analysis of volatile organic compounds in Paeoniae Radix Alba processed using different methods

Area of Science:

• Food Science
• Analytical Chemistry
• Herbal Medicine

Background:

• Paeoniae Radix Alba (PRA) is a widely recognized functional food.
• Volatile organic compounds (VOCs) are key contributors to PRA's characteristics.
• Processing methods can significantly influence the VOC profile of PRA.

Purpose of the Study:

• To investigate the impact of different processing methods on the VOCs of PRA.
• To identify specific VOCs affected by various processing techniques.

Main Methods:

• Gas chromatography-ion mobility spectrometry (GC-IMS) and an electronic nose (E-nose) were employed.
• Chemometric analyses, including PCA, CA, and PLS-DA, were utilized.
• PRA samples were analyzed in four states: prepared slices, stir-baked, stir-baked with bran, and stir-baked with wine.

Main Results:

• A total of 85 VOCs were identified.
• Processing methods significantly altered the VOC composition of PRA.
• PRA (prepared slices) and PRA (stir-baked with wine) exhibited the most substantial differences in VOCs. Linalool oxide was higher in prepared slices, while propanoic acid was highest in PRA stir-baked with wine.

Conclusions:

• Processing significantly impacts PRA's VOCs, affecting its functional properties.
• Specific processing methods, like stir-baking with wine, lead to unique VOC profiles.
• Findings support the development of PRA-based functional foods and inform clinical applications.