Analysis of key volatile components and their influencing factors in the production of Indigenous Gastrodia elata in Guizhou

To investigate the characteristic volatile components of Gastrodia elata (G. elata) in geographical indication areas and their relationship with environmental factors, this study employed an E-nose, HS-SPME-GC-MS/MS, and HS-GC-IMS. Volatile components in G. elata samples from two geographical indication areas in Guizhou Province (Dejiang (DJX) and Dafang (DFX)) and six other production areas across China were analyzed. Additionally, the stable isotope ratios of carbon and nitrogen in G. elata samples and soil from these areas were tested, and the influence of environmental factors on the formation of characteristic volatile components was examined in conjunction with local climate and environmental variables. The results showed that the primary volatile components in G. elata were aldehydes and alcohols. Correlation analysis, based on the variable importance and odor activity values of compounds, identified nine key volatile components in DJX samples, characterized by oily and fruity aromas, and nine key components in DFX samples, with primarily fruity and floral aromas. Further analysis revealed that higher altitude, temperature, and rainfall promote the formation of characteristic aromas in G. elata from geographical indication areas. This study provides a theoretical basis for the identification of geographical indication G. elata products and the optimization of cultivation conditions. • The rapid identification of Gastrodia elata from different origins was realized. • Identified distinctive volatile components of premium Gastrodia elata. • Altitude, temperature, and rainfall enhance Gastrodia elata's aroma formation.