[Analysis of dynamic changes in odor and material basis of Magnoliae Officinalis Cortex during "sweating" process based on electronic nose and GC-MS].

This study analyzed the dynamic changes in odor and material basis of Magnoliae Officinalis Cortex(Houpo) during the "sweating" process in the producing areas from the perspectives of pungent taste and oily texture, aiming to comprehensively evaluates the impact of "sweating" on the odor formation of high-quality "Ziyou Houpo"(purple-oil Magnoliae Officinalis Cortex). An electronic nose was used to identify odor information of Houpo during the "sweating" process in the producing areas. The results showed that the odor profiles of raw Houpo exhibited high dispersion among groups, while the odors of samples in each group gradually became consistent during the "sweating" process. Notably, the odors of samples within the "Ziyou Houpo" group showed obvious clustering, with nitrogen oxides, ammonia, and aromatic compounds represented by the W5S and W3C sensors exerting the most significant influence on the odor. Gas chromatography-mass spectrometry identified 33 volatile components in the processed "Ziyou Houpo", which primarily included alcohols, alkenes, and(alkenyl) ketones. Among them, 19 volatile components including linalool, α-calacorene, and caryophyllene oxide increased in content after "sweating", whereas 14 components such as(-)-α-pinene and caryolanol decreased. Pearson correlation analysis revealed that during the processing of high-quality "Ziyou Houpo", volatile components such as α-terpineol and α-muurolene showed positive correlations with the response values of 8 corresponding sensors, while 11 volatile components including linalool, α-calacorene, and magnolol exhibited negative correlations with sensor responses. On the basis of the results of orthogonal partial least squares-discriminant analysis and variable importance projection values combined with electronic nose, it is inferred that components such as linalool, α-terpineol, α-muurolene, and caryophyllene oxide are critical to the odor transformation and compositional changes in the formation of high-quality "Ziyou Houpo". This study provides a research basis for exploring the mechanism underlying the "sweating" of Houpo in the producing areas.