Multidimensional Analysis of the Dynamic Evolution of Volatile Components during the Formation of ‘Worm-Like Rings’ in Notopterygium incisum and Identification of Key Markers

doi:10.7525/j.issn.1673-5102.2026.05.004

Abstract

Abstract:

To investigate the dynamic changes in volatile organic compounds（VOCs） during the formation of ‘worm-like rings’ in annual Notopterygium incisum seedlings and identify key odor markers， this study employed an integrated analytical strategy. This approach combined electronic nose technology with headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS） to profile N. incisum plants multidimensionally before and after ‘worm-like rings’ formation. Electronic nose analysis revealed that the characteristic odor of N. incisum primarily originated from the rhizome. Response values of sensors sensitive to terpenes， such as W5S， increased significantly after the formation of ‘worm-like rings’， indicating that the characteristic odor is predominantly generated concomitantly with ‘worm-like rings’ development， with terpenes serving as a key material basis. GC-MS analysis further identified terpenoids as the main components constituting the characteristic odor. Combined with relative odor activity value（ROAV） analysis， significantly upregulated compounds after ‘worm-like rings’ formation were identified. Notably， ethyl 2-propenoic acid， ethyl ester and propane， 2，2'-［1，2-ethanediylbis（thio）］bis［2-methyl-， jointly contributed to the pungent odor. Meanwhile， terpenoids including eucalyptol and butanal， 2-methyl-， along with esters and aromatic compounds， provided herbal-floral and woody aromas that balanced the overall odor profile. The strong correlation between electronic nose responses and GC-MS data validated the reliability of electronic nose for rapidly monitoring complex VOC dynamics. This study clarifies that the formation of ‘worm-like rings’ in N. incisum represents a critical juncture for the emergence of its characteristic odor， elucidates its material basis and key odor markers， and provides a scientific foundation for understanding the odor formation mechanism and quality evaluation of N. incisum.

Key words: Notopterygium incisum, electronic nose, GC-MS, VOCs, ROAV, terpenoids

CLC Number:

Q946

Wenlong ZHAO, Jiayi CAO, Yulu NIU, Jie GAO, Jinbao ZHANG, Honggang CHEN, Wen LI, Ling JIN. Multidimensional Analysis of the Dynamic Evolution of Volatile Components during the Formation of ‘Worm-Like Rings’ in Notopterygium incisum and Identification of Key Markers[J]. Bulletin of Botanical Research, 2026, 46(5): 813-826.

Figures/Tables 13

Fig.1

Table 1

Table 2

Table 3

Table 4

Fig.2

Fig.3

Fig.4

Fig.5

Fig.6

Table5

Differences in components between different N. incisum samples

化学分类 Chemical classification	成分名称 Ingredient name	相对含量 Relative content/（10^-6）%		VIP	P	Log₂F_C	显著性 Significance
化学分类 Chemical classification	成分名称 Ingredient name	ZO	HE	VIP	P	Log₂F_C	显著性 Significance
萜类 Terpenoids	α，α-二甲基-4-亚甲基环己烷甲醇 Cyclohexanemethanol，alpha，alpha-dimethyl-4-methylene-	2.649	35 584.600	1.278	<0.001	13.713	***
	桉叶油醇 Eucalyptol	34 693.700	200 768.900	1.231	<0.001	2.533	***
	伞柳酮 Bicyclo［3.1.0］hex-3-en-2-one，4-methyl-1-（1-methylethyl）-	2 575.850	88.676	1.111	<0.001	-4.860	***
	吉马酮 3，7-Cyclodecadien-1-one，3，7-dimethyl-10- （1-methylethylidene）-，（E，E）-	5 466.710	2.984	1.279	0.001	-10.834	***
	（3S，6S）-6-异丙基-3-甲基-2-（丙烷-2-烯胺）-3-乙烯基环己酮（3S，6S）-6-Isopropyl-3-methyl-2-（propan-2-ylidene）- 3-vinylcyclohexanone	3 611.270	2.984	1.278	0.001	-10.241	***
	α-可巴烯-11-醇 Tricyclo［4.4.0.0（2，7）］dec-8-ene-3-methanol，alpha，alpha， 6，8-tetramethyl-，stereoisomer	4 534.500	2.984	1.278	0.002	-10.570	**
	（4aR，8aR）-5，8a-二甲基-3-（丙-2-亚基）-1，2，4，4a，7，8-六氢萘 Selina-3，7（11）-diene	6 164.300	2.984	1.278	0.004	-11.012	**
	4（15），5，10（14）-大根香叶三烯-1-醇（1R，7S，E）-7-Isopropyl-4，10-dimethylenecyclodec-5-enol	44 995.200	1 249.380	1.278	0.005	-5.170	**
醇类 Alcohols	（3R，6R）-2，2，6-三甲基-6-乙烯基四氢-2H-吡喃-3-醇（3R，6R）-2，2，6-Trimethyl-6-vinyltetrahydro-2H-pyran-3-ol	5 802.590	30 678.900	1.266	<0.001	2.402	***
	顺式α，α，5-三甲基-5-乙烯基四氢呋喃-2-甲醇 2-Furanmethanol，5-ethenyltetrahydro-alpha， alpha，5-trimethyl-，cis-	23 803.300	123 261.500	1.261	<0.001	2.372	***
	（1aR，4S，7R，7aS，7bR）-1，1，4，7-四甲基-1a，2，3，4，6，7， 7a，7b-辛氢-1H-环丙烷-4-醇（1aR，4S，7R，7aS，7bR）-1，1，4，7-Tetramethyl-1a，2，3，4，6，7， 7a，7b-octahydro-1H-cyclopropa［e］azulen-4-ol	7 997.220	1 438.210	1.264	<0.001	-2.475	***
芳香类 Aromatic compounds	苯乙醛 Benzeneacetaldehyde	17 120.800	75 189.000	1.250	<0.001	2.135	***
芳香类 Aromatic compounds	芹菜脑 Apiol	9 739.830	2.984	1.278	0.003	-8.350	**
烯烃类 Alkenes	2，2-二甲基-3-庚酮 2，2-Dimethyl-3-heptanone	2.650	13 165.000	1.278	<0.001	12.279	***
烯烃类 Alkenes	1，3-二甲基-1-环己烯 1，3-Dimethyl-1-cyclohexene	2 164.760	255 318.400	1.044	<0.001	6.882	***
酯类 Esters	乙酸3-甲基戊酯 3-Methylpentyl acetate	2.650	196 826.500	1.278	<0.001	16.181	***
酯类 Esters	11，14-十八碳二烯酸甲酯 11，14-Octadecadienoic acid，methyl ester	3 335.620	1 025.690	1.171	0.001	-1.701	**
硫醚类 Thioethers	1，2-双（叔丁硫基）乙烷 Propane，2，2′-［1，2-ethanediylbis（thio）］bis［2-methyl-	2.650	114 391.900	1.278	<0.001	15.398	***

Table5

Table 6

Sensory thresholds and ROAV between different N. incisum samples

化学分类 Chemical classification	成分名称 Ingredient name	气味特征 Odor characteristics	感觉阈值 Sensitivity threshold/10^-9	ROAV /10^-6
化学分类 Chemical classification	成分名称 Ingredient name	气味特征 Odor characteristics	感觉阈值 Sensitivity threshold/10^-9	ZO	HE
醛类 Aldehydes	正丁醛 Butanal	木质香，辛辣味，花香和草香 Woody，spicy，floral，and grassy notes	9.0	7 082.519	3 499.010
	2-甲基丁醛 Butanal，2-methyl-	焦味，呛味和酸味 Burnt，acrid，and acidity notes	1.0	223 359.521	675 143.521
	庚醛 Heptanal	草香，清新味，酸味，刺鼻味和穿透性果香 Grassy，fresh，acidity，pungent，and pronounced fruity notes	3.0	4.953	9 953.313
芳香醛 Aromatic aldehydes	苯乙醛 Benzeneacetaldehyde	花香，苦味，果香和辛辣味 Floral，bitter，fruity，and spicy notes	4.0	24 003.219	112 634.827
酯类 Esters	乙酸乙酯 Ethyl acetate	香甜，果香，茴香和草香 Sweet，fruity，aniseed，and grassy notes	5.0	3867.515	19 343.970
	2-丙烯酸乙酯 2-Propenoic acid，ethyl ester	果香，刺鼻的穿透性气味，酸味和辛辣味 Fruity，penetrating odor，acidity，and spicy notes	0.2	74.301	588 937.491
	庚酸乙酯 Heptanoic acid，ethyl ester	果香 Fruity notes	2.0	9 237.770	19 914.751
	γ-丁内酯 Butyrolactone	焦糖味，甜味和烤坚果味 Caramel，sweet，and roasted nutty flavor notes	20 000.0	9.302	0.001
	丙酸香叶酯 Geranyl propionate	苦味和花香 Bitter and floral notes	10.0	71 442.880	163 689.300
	γ-癸内酯 2（3H）-Furanone，5-hexyldihydro-	焦糖味，甜味和果香 Caramel，sweet，and fruity notes	1.0	105 806.259	17.877
	棕榈酸乙酯 Hexadecanoic acid，ethyl ester	蜡味，果香和香脂味 Waxy，fruity，and balsamic notes	2 000.0	25.463	0.009
芳香酯 Aromatic esters	苯乙酸乙酯 Benzeneacetic acid，ethyl ester	茴香，甜味，苦味，花香和果香 Aniseed，sweet，bitter，floral，and fruity notes	650.0	305.926	109.623
醇类 Alcohols	（Z）-3-己烯-1-醇 3-Hexen-1-ol，（Z）-	草香和果香 Grassy and fruity notes	70.0	10 864.542	2 084.448
芳香醇 Aromatic alcohols	苯乙醇 Phenylethyl alcohol	玫瑰香，花香，苦味和果香 Rose，floral，bitter，and fruity notes	1 000.0	3 431.055	10 346.501
芳香酚 Phenolic compounds	4-烯丙基-2，6-二甲氧基苯酚 Phenol，2，6-dimethoxy-4-（2-propenyl）-	焦香，烟熏味，甜味和花香 Toasty，smoky，sweet，and floral notes	1 200.0	98.006	0.014 898
芳香类 Aromatic compounds	对二甲苯 p-Xylene	甜味 Sweet	50.0	0.297	365.111
萜类 Terpenoids	桉叶油醇 Eucalyptol	胡椒味，草香，香甜，樟脑和清凉薄荷香 Peppery，grassy，sweet，camphor，and minty notes	1.0	194 561.709	1 203 025.158
	顺式α，α，5-三甲基-5-乙烯基四氢呋喃-2-甲醇 2-Furanmethanol，5-ethenyltetrahydro-alpha，alpha，5-trimethyl-，cis-	茴香，樟脑味，花香，草香和木质香 Aniseed，camphor，floral，grassy，and woody notes	320.0	417.151	2 308.106
	α-松油醇 alpha-Terpineol	茴香，柑橘香，花香，清凉薄荷香和木质香 Aniseed，citrus scent，floral，minty，and woody notes	280.0	4 085.599	13 374.738
	D-香芹酮 D-Carvone	茴香 Aniseed	2.7	1 122 716.468	307 490.814
	香茅醇 Citronellol	苦味，柑橘香，花香和清新玫瑰香气 Bitter，citrus scent，floral，and fragrance of roses	11.0	23 361.970	74 404.203
	紫苏醇 p-Mentha-1，8-dien-7-ol	芳樟味和辛辣味 Linalool and spicy notes	7 000.0	89.313	9.965
	石竹烯氧化物 Caryophyllene oxide	草香和甜味 Grassy and sweet	200.0	172.972	1.585
	香芹酚 Phenol，2-methyl-5-（1-methylethyl）-	木质香，樟脑，药用烟雾气味和茴香 Woody，camphor，the scent of medicinal smoke，and aniseed notes	2 290.0	20.4201	47.868
	（Z）-橙花叔醇 Nerolidol，cis-	蜡味 Waxy notes	10.0	562.726	11 582.811

Table 6

Fig.7

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阵列序号 Array serial number	传感器名称 Sensor name	性能描述 Performance description
1	W1C	芳香成分灵敏 Sensitive to aromatic compounds
2	W5S	灵敏度大，对氮氧化合物很灵敏 High sensitivity； highly sensitive to nitrogen oxides
3	W3C	氨水，对芳香成分灵敏 Ammonia solution， sensitive to aromatic compounds
4	W6S	主要对氢气有选择性 It is primarily selective for hydrogen
5	W5C	检测烷烃、芳香化合物 Detection of alkanes and aromatic compounds
6	W1S	对甲烷灵敏 Sensitive to methane
7	W1W	对硫化物灵敏，对多种萜烯类和有机硫化物灵敏 Sensitive to sulfides， as well as various terpenes and organic sulfides
8	W2S	对乙醇及部分芳香型化合物灵敏 Sensitive to ethanol and certain aromatic compounds
9	W2W	对芳香成分及有机硫化物灵敏 Sensitive to aromatic compounds and organic sulfides
10	W3S	对烷烃灵敏 Sensitive to alkanes