Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on <scp>GC</scp> ‐ <scp>IMS</scp> and <scp>SPME</scp> ‐ <scp>GC</scp> – <scp>MS</scp> and Their Correlation With Sensory Aroma

This study explored the key flavor components of fenugreek tinctures from various manufacturers and how these components affect the aromas. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (GC-IMS) were used to identify the volatile components. The key flavor components were determined by descriptive sensory analysis, multivariate statistical analysis, and odor activity value (OAV). Further analysis was conducted on the correlation for these components with sensory aroma characteristics. The results indicated that the principal aromas of fenugreek tincture samples were burnt and herbal aroma with additional sweet, hay, and balsamic aroma. A total of 148 compounds were identified by GC-IMS and SPME-GC-MS including nine key flavor components determined. It was found that benzaldehyde, n-butyraldehyde, propyl butyrate, 3-ethyl-2,5-dimethylpyrazine, and 2,5-dimethylpyrazine were positively correlated with burnt, baking, and herb aroma while N-butyraldehyde was significantly positively correlated with freshness aroma and significantly negatively correlated with spicy aroma. Benzaldehyde was determined to be significantly positively correlated with sweet aroma while 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethylpyrazine were significantly positively correlated with herbal aroma. The findings of this study can provide indications for quality identification, origin traceability, and extraction process optimization of fenugreek tincture products.