Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics
To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chin...
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| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004377 |
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| author | Shasha Qi Chengjie Hou Honglei Tian Ping Zhan Bin Qiu |
| author_facet | Shasha Qi Chengjie Hou Honglei Tian Ping Zhan Bin Qiu |
| author_sort | Shasha Qi |
| collection | DOAJ |
| description | To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chinese production regions by two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOFMS). Among them, eight compounds- thymol (5.27 %–13.28 %), eucalyptol (9.25–12.23 %), thymoquinone (11.16–15.98 %), etc.- were identified as the most abundant constituents. Samples NX, WQ, JB, and NM were classified into different chemotypes: thymol/eucalyptol/thymoquinone/p-cymene, thymoquinone/eucalyptol/thymol, thymoquinone/eucalyptol/p-cymene, and thymoquinone/carvacrol/isoborneol, respectively. Forty odor-active compounds were determined through relative odor activity value (ROAV) analysis. Furthermore, the variable importance in projection (VIP) method was applied to identify 14 and 5 VOCs as potential markers for thyme volatility and odor activity, respectively. These findings provide a valuable reference for expanding the application of Chinese thyme as a culinary herb in the food processing industry. |
| format | Article |
| id | doaj-art-0186fce05eb149598cc7e6b60a4b59cd |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0186fce05eb149598cc7e6b60a4b59cd2025-08-20T03:25:59ZengElsevierFood Chemistry: X2590-15752025-05-012810259010.1016/j.fochx.2025.102590Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometricsShasha Qi0Chengjie Hou1Honglei Tian2Ping Zhan3Bin Qiu4Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaSchool of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Corresponding authors.Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; Corresponding authors.To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chinese production regions by two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOFMS). Among them, eight compounds- thymol (5.27 %–13.28 %), eucalyptol (9.25–12.23 %), thymoquinone (11.16–15.98 %), etc.- were identified as the most abundant constituents. Samples NX, WQ, JB, and NM were classified into different chemotypes: thymol/eucalyptol/thymoquinone/p-cymene, thymoquinone/eucalyptol/thymol, thymoquinone/eucalyptol/p-cymene, and thymoquinone/carvacrol/isoborneol, respectively. Forty odor-active compounds were determined through relative odor activity value (ROAV) analysis. Furthermore, the variable importance in projection (VIP) method was applied to identify 14 and 5 VOCs as potential markers for thyme volatility and odor activity, respectively. These findings provide a valuable reference for expanding the application of Chinese thyme as a culinary herb in the food processing industry.http://www.sciencedirect.com/science/article/pii/S2590157525004377Thyme (Thymus serpyllum L.)Volatility spectrumGC × GC-TOFMSMultivariate statistical analysis |
| spellingShingle | Shasha Qi Chengjie Hou Honglei Tian Ping Zhan Bin Qiu Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics Food Chemistry: X Thyme (Thymus serpyllum L.) Volatility spectrum GC × GC-TOFMS Multivariate statistical analysis |
| title | Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics |
| title_full | Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics |
| title_fullStr | Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics |
| title_full_unstemmed | Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics |
| title_short | Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics |
| title_sort | characterization of volatile organic compounds in wild thyme thymus serpyllum l from central and northern china based on comprehensive gc gc tofms and chemometrics |
| topic | Thyme (Thymus serpyllum L.) Volatility spectrum GC × GC-TOFMS Multivariate statistical analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004377 |
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