Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E-Tongue, E-Nose,...

Area of Science:

• Food Science
• Analytical Chemistry
• Chemometrics

Background:

• Honeysuckle quality evaluation and origin traceability are crucial for market value.
• Understanding the volatile organic compounds (VOCs) that define honeysuckle flavor is essential.
• Current methods may lack the multi-dimensional approach needed for comprehensive analysis.

Purpose of the Study:

• To systematically analyze the flavor characteristics of honeysuckle from different plots.
• To identify key volatile organic compounds (VOCs) for quality assessment and origin traceability.
• To develop an integrated analytical approach combining multiple sensor and chromatography techniques.

Main Methods:

• Integration of electronic tongue (E-tongue), electronic nose (E-nose), HS-SPME-GC-MS, and GC-IMS.
• Application of multivariate statistical analysis and random forest (RF) algorithm.
• Screening of key volatile markers using VIP and OAV criteria.

Main Results:

• E-tongue and E-nose effectively discriminated honeysuckle samples based on taste and aroma variations across plots.
• 203 volatile components were identified; seven key markers identified via HS-SPME-GC-MS and 24 via GC-IMS.
• An RF model achieved 1.0 accuracy in identifying 15 key volatile compounds.

Conclusions:

• Multi-dimensional flavor analysis provides a robust method for honeysuckle quality evaluation.
• Identification of key volatile markers supports innovation in origin traceability technology.
• The integrated approach offers a theoretical foundation for optimizing honeysuckle industry standards.