Study on the Differences of Volatile Components of Fennel in Different Production Areas
This study used headspace solid-phase microextraction gas chromatography-mass spectrometry(SPME-GC-MS)to determine the volatile components in fennel samples from six production areas in Gansu,Xinjiang,Inner Mongolia,Shandong,Yunnan,and Sichuan,and compared them.The results showed that a total of 59 volatile substances were detected in fennel,including 45 terpenes,4 alcohols,3 aldehydes and ketones,2 acids,and 5 esters.Terpenes such as trans-anethole,linalool,estragol,eucalyptol,d-carvone,α-pinene,β-laurene,limonene,etc.contribute significantly to the formation of fennel flavor.According to principal component analysis(PCA)and hierarchical clustering analysis,there is a close relationship between the production area and the flavor of fennel,Xinjiang fennel has more prominent spicy and woody flavors,Gansu fennel has strong fruity and sweet aromas,Sichuan fennel has strong floral,sweet,and woody aromas,Shandong and Inner Mongolia fennel mainly have fruity and sweet aromas,and Yunnan fennel mainly has wine and fruity aromas.The volatile components content in Xinjiang fennel is relatively high,which is significantly different from other production areas.
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