Full
Outline
To compare and analyze the differences of the special odors of Jiucaizi（Semen Allii Tuberosi）under different processing methods，such as raw products，stir-fried products with wine，stir-fried products with salt，stir-fried products with vinegar，stir-fried products with nothing，stir-fried products with salt and wine，steamed products. And to establish a method for distinguishing different processed products of Jiucaizi（Semen Allii Tuberosi）from their odors to provide a reference for further study of chemical transformation of Jiucaizi（Semen Allii Tuberosi）.
GC-IMStechnology was used to detect volatile organic compounds in different processed products of Jiucaizi（Semen Allii Tuberosi）through the instrument combined with VOCal and plug-in Reporter，Gallery Plot and Dynamic PCA analysis from different angles including differential analysis，fingerprint analysis，dynamic principal component analysis，similarity analysis and qualitative analysis of differential substances.
The difference analysis of GC-IMSshowed that there were significant differences in the specific odor components of Jiucaizi（Semen Allii Tuberosi）under different processing methods. About 54 compounds had been identified. Among them，geraniol，1-hydroxy-2-propanone，1-pentanol，2-methylpropanol，diallyl sulfide，Methyl-3-but-3-en-1-ol，ehanol，propanoic acid，2-acetylfuran，5-dimethylfuran，ethyl acetate，diallyl disulfide M，2-pentylfuran，hexanoic acid M and ethyl hexanoate can be used as the characteristic volatiles of the special odors of raw products. Ethyl 2-hydroxypropanoate and beta-Ocimene can be used as the characteristic volatiles of the special odors of Jiucaizi（Semen Allii Tuberosi）processed with wine or salt and wine；pentanal can be used as the characteristic volatiles of the special odors of stir-fried products with vinegar；3-hydroxy-2-butanone，butyrolactone and linalool could be used as the characteristic volatiles of steamed Jiucaizi（Semen Allii Tuberosi），and octanol could be used as the characteristic volatiles of stir-fried products with nothing. The PCA results showed that the separation of the samples was good，and the similarity of the samples with the same excipients was greater.
There are obvious differences in the specific odor components of Jiucaizi（Semen Allii Tuberosi）processed by different methods. GC-IMStechnology can be used as a method to distinguish the specific odor of different processed products of Jiucaizi（Semen Allii Tuberosi）. It also provides reference for further study on the processing and transformation of Jiucaizi（Semen Allii Tuberosi）.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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