Regional discrimination of volatile organic compounds in Ocimum× citriodorum from Three Regions of China using HS-SPME-GC-MS, HS-GC-IMS, E-nose and E-tongue

Ocimum × citriodorum, a popular lemon-scented basil hybrid, is widely consumed in China for its distinctive aroma and unique flavor. The study employed a multi-technique approach integrating E -nose, E -tongue, HS-GC-IMS, and HS-SPME-GC-MS to characterize the volatile organic compounds (VOCs) in O. × citriodorum leaves from three different regions of China. A total of 292 VOCs were detected, with terpenes, alcohols, aldehydes, esters, and ketones constituting the predominant classes that contribute to the flavor profile. Key constituents including linalool, citral, and 6-methylhept-5-en-2-one, consistently defined the characteristic aroma signature of O. × citriodorum across geographical regions. Analyses using GC-IMS, GC-MS, E -nose, and E -tongue yielded highly consistent aroma profiles, effectively discriminating samples based on their regional provenance. Comparative analysis using OPLS-DA revealed superior classification accuracy for HS-GC-IMS compared to HS-SPME-GC-MS. Furthermore, Pearson correlation analysis identified significant associations between key discriminatory VOCs and specific environmental factors. The synergistic application of these complementary techniques provided a comprehensive VOC characterization and established a robust reference approach for the geographical traceability of O. × citriodorum . • Four techniques were employed to measure VOCs in Ocimum × citriodorum . • The origin significantly influenced the flavor of Ocimum × citriodorum. • A total of 292 VOCs were identified from Ocimum× citriodorum . • The Key differential VOCs in Ocimum× citriodorum were screened out.