Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis

Huajiao oil (HO) is widely applied as a special spice flavoring oil in Chinese cuisines. To investigate the effects of huajiao from different geographical origins on the aroma characteristics of HOs, volatile organic compounds (VOCs) and sensory profiles of HOs from eight geographical origins were investigated in combination with instrumental analysis techniques (electronic nose, headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME–GC–MS), and headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS)) and descriptive analysis (DA). Results showed that GC–MS and GC–IMS identified 57 and 65 substances, respectively, of which 8 and 10 VOCs were considered potential markers for the classification of HOs from different origins, respectively. Specifically, linalool emerged as a pivotal factor in distinguishing HOs. Additionally, the relationship between VOCs and sensory attributes in HOs was examined by partial least squares regression. Notably, linalool was the key substance affecting the “citrus” and “green” odor of HOs. The overall aroma profile of HOs was derived from huajiao. HOs retained the aroma attributes of “green”, “Chinese herb”, “piney” and “minty” of huajiao raw materials; however, “chive”, “fennel” and “fruity” aromas of huajiao were not perceived in HOs. This work provides valuable analytical data for the characterization and identification of the aroma profile of Chinese HOs.