TY  - EJOU
AU  - Liu, Yuxian 
AU  - Yao, Jinzhuo 
AU  - Han, Bangxing 
AU  - Song, Cheng 

TI  - Optimization and Sensory Evaluation of the Volatile Oil Extracts from <i>Peucedanum praeruptorum</i> Using Response Surface Methodology and HS-SPME-GC/MS Detection
T2  - Phyton-International Journal of Experimental Botany

PY  - 
VL  - 
IS  - 
SN  - 1851-5657

AB  - 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>.
KW  - Volatile oil; terpenes; GC-MS; response surface method; sensory evaluation

DO  - 10.32604/phyton.2026.082999