Comparative analysis of volatile profiles in 39 cultivars of Chinese chives and establishment of flavor fingerprints.

Chinese chive is a nutrient-dense vegetable prized for its rich bioactive compounds, unique flavor, and potential health benefits. Despite its widespread culinary and medicinal use, the volatile profiles of diverse Chinese chive varieties remain underexplored. This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (E-nose) technology to identify and compare volatile compounds in 39 Chinese chive varieties. Results showed variability of species in the composition and content of volatile components among 39 Chinese chive varieties. Total 97 volatile compounds were detected by GC-MS, including sulfur compounds, aldehydes, ketones, esters, alcohols, nitrogen oxides, and other substances. Among all varieties, sulfur compounds exhibited the richest variety (14-24 compounds) and the highest content (4022.45-62,754.55 µg/kg). Twenty-five characteristic volatile compounds with OAV≥1 were identified, with dimethyl trisulfide, dimethyl disulfide, and trans-β-ionone presenting the highest OAV values, and imparting garlic, onion, and floral aromas. Multivariate and correlation analysis between GC-MS and electronic nose comprehensively and accurately revealed samples differences. These findings not only establish a reliable methodology for flavor quality assessment but also highlight the potential health-promoting volatile sulfur compounds in Chinese chives. This work provides a foundation for future research on flavor optimization and the functional benefits of Chinese chive varieties.