Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach

Angelica dahurica is a widely acknowledged as a condiment and traditional medicinal plant, mostly utilized in therapeutic food. A. dahurica possesses an aromatic and slightly bitter taste and is primarily processed by boiling. Therefore, determining the effects of boiling on its flavor profile is highly necessitated. The present study sought to investigated the effect of boiling on the flavor of Bobaizhi through the molecular sensory method. A total of 55 volatile compounds (VOCs) and 38 aroma-active compounds were identified and analyzed through principal component analysis and orthogonal partial least square-discriminate analysis. The results elucidated that 21 compounds, including linalool, δ-eIemene, acetic acid, were significantly affected by boiling. Additionally, the correlation between the key aroma-active compounds and sensory properties was established by the bidirectional orthogonal partial least squares method. Furthermore, the combination of aroma extract dilution and odor activity values analyses revealed that the key aroma-active compounds in Bobaizhi were α-gurjunene, prenol, and α-copaene, which were positively correlated with “almond”. Linalool and (E)-2-nonenal were the major key aroma-active compounds in the Bobaizhi boiled liquid and the most affected compounds by boiling. These compounds were positively correlated with “green” and “citrus. This study provides a theoretical basis for the application of Bobaizhi in food production and processing.