Identification of natural spices based on high-resolution mass spectrometry using omics methods.

In this study, 25 spices were identified and analyzed by E-nose, GC-MS and UPLC-MS. 12 spices had similar E-nose response profiles, but different response intensities. The characteristic volatiles were detected in 21 spices by GC-MS. Some spices have the same characteristic volatiles, but there are significant differences in content. For example, estragole was detected in fennel and star anise; cinnamaldehyde was detected in cassia and cinnamon; elemene was detected in white pepper and black pepper. A repertoire of 924 small-molecule compounds were identified in 25 spices by non-targeted metabolomics. Red pepper contains the largest variety of 815 small-molecule compounds, and white pepper contains a minimum of 559 small-molecule compounds. In the identification and chemical composition analysis of spices, different techniques can be used in a complementary manner to obtain more comprehensive and accurate results. This study provides a novel strategy for the authentication and assessing origin of spices.