中国农业科学2026，Vol.59Issue(7)：1552-1563,12.DOI:10.3864/j.issn.0578-1752.2026.07.013
GC-MS和E-Nose联合解析芫荽不同生长阶段芳香物质变化规律
Aroma Formation and Key Volatile Compounds in Coriander Leaves Across Growth Stages Based on GC-MS and E-Nose
摘要
Abstract
[Objective]This study aimed to systematically investigate the dynamic changes in volatile aroma compounds of coriander(Coriandrum sativum L.)leaves at different growth stages,and identify key aroma-active substances and critical developmental periods for aroma formation,so as to provide a scientific basis for high-quality cultivation,optimal harvest timing,and value-added processing of coriander.[Method]'Siji Dayouye'coriander was used as the experimental material.Leaf samples were collected at five growth stages(15,25,35,45,and 55 days after sowing).Volatile compounds were extracted using headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry(HS-SPME/GC-MS),and overall aroma profiles were evaluated using an electronic nose(E-Nose)system.Key aroma compounds were identified based on odor activity values(OAV＞1).Pearson correlation analysis was applied to explore relationships between volatile compounds and E-Nose sensor responses.[Result]A total of 119 volatile compounds were identified,including aldehydes(38),alcohols(17),hydrocarbons(25),esters(8),acids(10),ketones(8),and other compounds(13).Both the number and total content of volatile compounds increased initially and then declined,reaching a maximum at 35 days,with total volatile content 37.3％higher than that at 15 days.Aldehydes were the predominant compounds,showing a 45.5％increase at 35 days,mainly attributed to trans-2-tetradecenal and trans-2-decenal.E-Nose analysis revealed that sensors W2W,W5S,and W1C exhibited the strongest responses,with significant variations among growth stages.17 key aroma-active compounds(OAV＞1)were identified,15 of which were aldehydes.Trans-2-tetradecenal showed the highest OAV(175 850)at 25 days and was the principal contributor to the characteristic"fresh"and"citrus-like"aroma of coriander.Radar fingerprint analysis demonstrated distinct aroma profiles at different stages:"fresh"notes at 15 days;enhanced"citrus-like"and"oily"aromas at 25-35 days;prominent"fruity"and"camphor-like"notes at 45 days;and a notable"floral"aroma at 55 days.Correlation analysis indicated significant associations between key aldehydes and E-Nose sensor responses.[Conclusion]The combined application of GC-MS and E-Nose effectively characterized aroma variation in coriander leaves across different growth stages,established correlations between sensor responses and volatile compounds,and elucidated the aroma evolution mechanism of coriander leaves.关键词
芫荽/挥发性物质/气相色谱-质谱联用(GC-MS)/电子鼻(E-Nose)/香气活性值(OAV)Key words
coriander/volatile compounds/gas chromatography-mass spectrometry(GC-MS)/electronic nose(E-Nose)/odor activity value(OAV)引用本文复制引用
钟荣阳,魏守辉,王晓珊,史对宏,闵磊国,王文华,王江波,肖雪梅..GC-MS和E-Nose联合解析芫荽不同生长阶段芳香物质变化规律[J].中国农业科学,2026,59(7):1552-1563,12.基金项目
国家自然科学基金(32160703)、甘肃省重点研发计划(23YFNA0021)、兰州市青年科技人才创新项目(2024-QN-163) （32160703）
