Open Access

ARTICLE

Optimization and Sensory Evaluation of the Volatile Oil Extracts from Peucedanum praeruptorum Using Response Surface Methodology and HS-SPME-GC/MS Detection

Yuxian Liu^1,2, Jinzhuo Yao^1,2, Bangxing Han^1,2,*, Cheng Song^1,3,*

1 School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
2 Anhui Dabieshan Academy of Traditional Chinese Medicine, Anhui Engineering Research Center for Eco-Agriculture of Traditional Chinese Medicine, West Anhui University, Lu’an, China
3 College of Life and Health, West Anhui University, Lu’an, China

* Corresponding Authors: Bangxing Han. Email: ; Cheng Song. Email:

(This article belongs to the Special Issue: Plant Hormone Signaling and Environmental Cue Integration: Mechanisms and Regulatory Networks)

Phyton-International Journal of Experimental Botany 2026, 95(5), 9 https://doi.org/10.32604/phyton.2026.082999

Received 26 March 2026; Accepted 23 April 2026; Issue published 27 May 2026

Abstract

Essential oil is one of the main active ingredients in the medicinal herb Peucedanum praeruptorum. However, limited studies have been conducted on the quality evaluation of this essential oil. Here, we performed an optimization and evaluation of P. praeruptorum 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 P. praeruptorum 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 > 1. The sensory evaluation analysis described the aroma of P. praeruptorum 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 P. praeruptorum.

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Keywords

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Supplementary Material

Supplementary Material File

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