Identification of key aroma- active compounds in Radix Angelica sinensis and study on its variation during boiling process

Predominant aroma- active compounds in Radix Angelica sinensis were analysed by solvent- assisted flavor evaporation( SAFE) and dynamic headspace sampling( DHS),combined with gas chromatography-olfactromrtry- mass spectrometry( GC- O- MS).A total of 43 and 47 odorants were identified,respectively.In addition,aroma extract dilution analysis( AEDA) and dynamic headspace dilution analysis( DHDA) were carried out to screen the key aroma- active compounds in Radix Angelica sinensis.The result showed that 6 key odorants with stronger flavor properties in overall odor profile were identified : 6- undecanone( earthy,herbal),ligustilide( herbal),butylidenephthalide( herbal),hexanal( cut- grass),octanal( green) and 2- methoxy-4- vinylphenol( curry- like).At last,the key aroma- active compounds identified above in Radix Angelica sinensis decoction were extracted by solid- phase micro- extraction( SPME),quantified with internal standard method.The result showed that the contents of the 6 compounds varied during the boiling process so that the enhancement and reduction of green aroma,reduction of earthy aroma and enhancement of herbal and curry aroma were found in the decoction.