Volatile flavour identification and odour complexity of radix Angelicae sinensis by electronic nose, integrated gas chromatography–mass spectrometry/olfactometry and comprehensive two‐dimensional gas chromatography‐time‐of‐flight‐mass spectrometry

The SPME-GC × GC-TOF-MS method was the first time employed to analyse the volatile flavours of DG materials, and thus made a breakthrough in determining 196 flavour compounds, much more than those in any previous report. The work also made a significant step forward to link the flavour compositions and odour complexity of radix Angelicae sinensis by E-nose and GC-MS/O techniques. It not only provided a statistical PCA model that did not depend on any predetermined compositions or sensory properties for, but also a comprehensive insight into the quality evaluation of DG materials.