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

doi:10.3864/j.issn.0578-1752.2026.07.013

Abstract

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.

Key words: coriander, volatile compounds, gas chromatography-mass spectrometry (GC-MS), electronic nose (E-Nose), odor activity value (OAV)

ZHONG RongYang, WEI ShouHui, WANG XiaoShan, SHI DuiHong, MIN LeiGuo, WANG WenHua, WANG JiangBo, XIAO XueMei. Aroma Formation and Key Volatile Compounds in Coriander Leaves Across Growth Stages Based on GC-MS and E-Nose[J].Scientia Agricultura Sinica, 2026, 59(7): 1552-1563.

Figures/Tables 9

Fig. 1

Table 1

Table 2

Fig. 2

Fig. 3

Table 3

Different aroma of coriander at different growth stages OAV"

名称 Name	类型 Type	香气描述 Description of the aroma	阈值 Threshold (μg·g^-1)	OAV
名称 Name	类型 Type	香气描述 Description of the aroma	阈值 Threshold (μg·g^-1)	15 d	25 d	35 d	45 d	55 d
γ-松油烯 γ-Terpinene	烯烃类 Olefin	柑橘味 Orange	1	—	—	—	<1	—
β-石竹烯 β-Caryophyllene	烯烃类 Olefin	留兰香、油脂味、芳香和辛香 Spearmint, Fatty, Fragrant, Spicy	64	—	—	—	<1	—
芳樟醇 Linalool	醇类 Alcohols	柑橘、铃兰香、花香 Orange, Muguet, Floral	0.22	2.05	—	4.32	9.14	—
橙花醇 Nerol	醇类 Alcohols	果香、花香、甜香 Fruity, Floral, Sweet	0.4	—	—	1.13	—	—
植物醇 Phytol	醇类 Alcohols	油脂、青草香 Fatty, Grassy	0.64	2.94	4.47	<1	—	<1
苯乙醛Phenylacetaldehyde	醛类 Aldehydes	花香、甜香 Floral, Sweet	6.3	<1	<1	—	—	—
2-己烯醛 2-Hexenal	醛类 Aldehydes	果香、青草香 Fruity, Grassy	0.85	—	—	1.76	<1	7.48
反-2-己烯醛 Trans-2-Hexenal	醛类 Aldehydes	油脂、青草香 Fatty, Grassy	0.424	—	—	—	<1	<1
辛醛 Octanal	醛类 Aldehydes	柑橘香气 Orange	0.056	23	22	31	40	58
反,反-2,4-癸二烯醛Trans,trans-2,4-Decadienal	醛类 Aldehydes	油脂 Fatty	0.07	—	—	—	—	50.57
β-环柠檬醛 β-cyclocitral	醛类 Aldehydes	樟脑气味 Camphoraceous	0.005	—	—	100	110	102
壬醛 Nonanal	醛类 Aldehydes	柑橘香气、清香 Orange,Fresh	3.5	<1	—	<1	1.90	1.55
苯甲醛 Benzaldehyde	醛类 Aldehydes	杏仁气味 Almond	41.7	<1	—	<1	<1	<1
十一醛 Undecanal	醛类 Aldehydes	花香、柑橘香气 Floral, Orange	5	1.04	1	2.06	3.20	3.49
反-2-十一烯醛 Trans-2-Undecenol	醛类 Aldehydes	果香、柑橘香气 Fruity, Orange	0.005	1430	2230	3720	9100	5018
反-2-癸烯醛 E-2-Decenal	醛类 Aldehydes	油脂、柑橘香气 Fatty, Orange	0.01	4148	4411	8659	5328	2784
2-十二烯醛 Trans-2-Dodecenal	醛类 Aldehydes	油脂 Fatty	0.0014	4700	12364	8585	25878	15850
十二醛 Dodecyl aldehyde	醛类 Aldehydes	柑橘香气、清香 Orange, Fresh	0.01	286	25119	1524	2915	1069
反-2-十二烯醛 (E)-2-decenal	醛类 Aldehydes	油脂、柑橘香气 Fatty, Orange	0.0014	27435	38900	104364	94071	96307
癸醛 Decanal	醛类 Aldehydes	柑橘香气 Orange	10	5.9	4.60	7.09	7.93	5.03
十三醛 Tridecanal	醛类 Aldehydes	柑橘香气、清香 Orange, Fresh	0.07	76	47	74	68	40
反-2-十三烯醛 (E)-2-tridecen-1-al	醛类 Aldehydes	油脂、柑橘香气 Fatty, Orange	0.0008	14662	39375	53012	7812	37700
十四醛 Tetradecanal	醛类 Aldehydes	油脂 Fatty	0.11	21	204	113	45	86
反-2-十四烯醛 Trans-2-Tetradecenal	醛类 Aldehydes	清香、柑橘香气 Fresh, Orange	0.002	151585	175850	151375	92850	50025
十五醛 Pentadecanal	醛类 Aldehydes	甜香 Sweet	0.43	3.35	—	—	—	—
β-紫罗酮 β-ionone	酮类 Ketones	果香、花香 Fruity, Floral	0.007	—	—	—	296	121

Table 3

Fig. 4

Fig. 5

Fig. 6

References 36

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	化合物 Compound	化合物质量浓度 Concentration of compound (mg·L^-1)
A液	KNO₃	505.5
A液	Ca(NO)₃·4H₂O	1180.9
B液	MgSO₄·7H₂O	492.94
B液	KH₂PO₄	136.09
C液	H₃BO₃	2.78
	MnCl₄·4H₂O	1.98
	ZnSO₄·7H₂O	0.23
	H₂MoO₄	0.06
	CuSO₄·5H₂O	0.08
铁盐 Ferric salt	EDTA铁钠盐 EDTA ferric-sodium salt	7.45

序号 Serial number	传感器名称 Sensor name	性能描述 Performance description
1	W1C	对芳香成分、苯类灵敏 Sensitive to aromatic components and benzene compounds
2	W5S	对氮氧化物灵敏 Sensitive to nitrogen oxides
3	W3C	对氨类、芳香成分灵敏 Sensitive to ammonia and aromatic components
4	W6S	对氢化物灵敏 Sensitive to hydrogen
5	W5C	对短链烷烃、芳香成分灵敏 Sensitive to hydrocarbons and aromatic components
6	W1S	对甲烷类灵敏 Sensitive to methane
7	W1W	对硫化物、萜烯类灵敏 Sensitive to sulfides and terpenoids
8	W2S	对醇类、部分醛酮类灵敏 Sensitive to alcohols and some aldehydes and ketones
9	W2W	对有机硫化物、芳香成分灵敏 Sensitive to organic sulfur and aromatic components
10	W3S	对长链烷烃灵敏 Sensitive to long-chain alkanes

Aroma Formation and Key Volatile Compounds in Coriander Leaves Across Growth Stages Based on GC-MS and E-Nose

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