Identification of characteristic aroma compounds for spicy in Iris lactea var. chinensis

• Published in: Physiologia plantarum 2023-09, Vol.175 (5), p.e14016-n/a
• Main Authors: Sun, Junming, Tian, Kexin, Jing, Lu, Niu, Yafei, Lou, Qian, Chen, Hongwu
• Format: Article
• Language: English
• Subjects: Alcohols; Aldehydes; Alkanes; Aroma compounds; Benzenoids; Cluster analysis; Clustering; Decay; Discriminant analysis; Electronic noses; Esters; Ethyl hexanoate; Flowering; Fragrances; Gas chromatography; Headspace; Hexanol; Ketones; Linalool; Mass spectrometry; Mass spectroscopy; Odor; Organic compounds; Pinene; Principal components analysis; Sensory evaluation; Terpenes; VOCs; Volatile organic compounds
• ISSN: 0031-9317; 1399-3054
• DOI: 10.1111/ppl.14016

Iris lactea var. chinensis (Fisch.) Koidz has a unique floral fragrance that differs from that of other Iris spp.; however, its characteristic aroma composition remains unknown. This study aimed to identify the floral fragrance components of I. lactea var. chinensis during different flowering stages using headspace solid‐phase microextraction in conjunction with gas chromatography mass spectrometry, electronic nose, and sensory evaluation. During the three flowering phases (bud stage, bloom stage, and decay stage), 70 volatile organic compounds (VOCs), including 13 aldehydes, 13 esters, 11 alcohols, 10 alkanes, 8 ketones, 7 terpenes, 7 benzenoids, and 1 nitrogenous compound, were identified. According to principal component analysis, the primary VOCs were (−)‐pinene, β‐irone, methyl heptenone, phenylethanol, hexanol, and 2‐pinene. A comparison of the differential VOCs across the different flowering stages using orthogonal partial least squares discriminant analysis and hierarchical clustering analysis revealed that 3‐carene appeared only in the bud stage, whereas hexanol, ethyl caprate, ethyl caproate, linalool, (−)‐pinene, and 2‐pinene appeared or were present at significantly increased levels during the bloom stage. The phenylethanol, methyl heptenone, 3‐methylheptane, and β‐irone reached a peak in the decay stage. The odor activity value and sensory evaluation suggested that “spicy” is the most typical odor of I. lactea var. chinensis, mainly due to 2‐methoxy‐3‐sec‐butylpyrazine, which is rare in floral fragrances.