@Article{phyton.2026.082999,
AUTHOR = {Yuxian Liu, Jinzhuo Yao, Bangxing Han, Cheng Song},
TITLE = {Optimization and Sensory Evaluation of the Volatile Oil Extracts from <i>Peucedanum praeruptorum</i> Using Response Surface Methodology and HS-SPME-GC/MS Detection},
JOURNAL = {Phyton-International Journal of Experimental Botany},
VOLUME = {},
YEAR = {},
NUMBER = {},
PAGES = {{pages}},
URL = {http://www.techscience.com/phyton/online/detail/26732},
ISSN = {1851-5657},
ABSTRACT = {Essential oil is one of the main active ingredients in the medicinal herb <i>Peucedanum praeruptorum</i>. However, limited studies have been conducted on the quality evaluation of this essential oil. Here, we performed an optimization and evaluation of <i>P. praeruptorum</i> volatile oil extraction using response surface methodology. Partial least squares discriminant analysis (PLS-DA) was employed to screen relevant biomarkers. A sensory evaluation of the volatile oil components of <i>P. praeruptorum</i> was conducted across different time periods, and aroma differences were examined. The optimal extraction process involved an extraction time of 4 h, a soaking time of 2 h, a liquid-to-solid ratio of 12 mL/g and an extraction temperature of 132°C. HS-SPME-GC/MS analysis of the volatile oil composition from different origins, periods and plant parts identified various chemical components, including terpenes, aldehydes, hydrocarbons and ketones. The main components identified were composed of α-pinene, (-)-β-pinene, 3-carene, β-myrcene, D-limonene, β-phellandrene, and other terpenes. The principal component analysis (PCA) revealed clear differences from different origins and time periods. The PLS-DA identified 39 key differential components in the aboveground parts and 20 in the underground parts with variable importance in projection (VIP) values &gt; 1. The sensory evaluation analysis described the aroma of <i>P. praeruptorum</i> volatile oil as grassy, woody, spicy, earthy and reminiscent of pine resin, with the most prominent note being spicy. This was highly correlated with β-pinene, which accounted for the highest proportion. The prominent spicy note was found to be derived from three components: (–)-β-pinene, β-phellandrene, and o-cymene. Our study provides a scientific basis for the evaluation, development and application of volatile oil from <i>P. praeruptorum</i>.},
DOI = {10.32604/phyton.2026.082999}
}