Analysis of the Differences in Volatile Compounds among Different Varieties of Trichosanthes kirilowii Seeds Using GC-IMS Technology

DU Wenyu; ZHANG Pengtai; ZHAO Xinyu; ZHENG Xiaodong; SONG Ye

doi:10.19590/j.cnki.1008-1038.2025.07.001

Abstract：This study employed gas chromatography-ion mobility spectrometry(GC-IMS)technology to systematically analyze the volatile components of three varieties of Trichosanthes kirilowii seeds.The aim was to elucidate the differences in flavor characteristics and provide a scientific basis for product development and optimization of processing techniques.By constructing GC-IMS fingerprint profiles and conducting principal component analysis(PCA),a total of 45 volatile compounds were qualitatively identified.Among them,aldehyde compounds accounted for the highest proportion,being the main volatile components of T.kirilowii seeds,with a relative content ranging from 49.77％to 52.77％,ketone substances followed,with a relative content ranging from 15.18％to 16.95％.The fingerprint profile results showed that the common volatile compounds in the three varieties of T.kirilowii seeds mainly included alcohols,aldehyde substances,pyrazine substances,and ketone substances,presenting nutty,green,oily,and woody aroma.The'Wanlou No.20'(20#)T.kirilowii seeds exhibited the most diverse and abundant volatile compounds,characterized by creamy and fruity aromas.The'Wanlou No.9'(9#)T.kirilowii seeds had relatively high contents of acetic acid and isovaleric acid,presenting sour,pungent and spicy odors.The'Wanlou No.17'(17#)T.kirilowii seeds had relatively lower contents of other volatile compounds in addition to the common ones.PCA analysis demonstrated that GC-IMS could effectively distinguish different varieties of T.kirilowii seeds.GC-IMS could rapidly detect and distinguish the flavor characteristics and differences of different varieties of T.kirilowii seeds,providing scientific basis and reference for the quality control of T.kirilowii seeds.