Comparative analysis of volatile organic compounds in different parts of Poria cocos

Introduction: , a fungus recognized for both its edible and medicinal properties, is highly valued for its bioactive effects, such as immune modulation, improvement of digestive function, inflammation reduction, and enhancement of sleep quality. Typically, three parts of Poria cocos --Poria, Poriae cutis, and Poria cum radice pini --are utilized in functional foods. Methods: This research applied Gas Chromatography -Ion Mobility Spectrometry (GC-IMS) alongside chemometric techniques to compare the volatile organic compounds (VOCs) present in these three sections. Analytical methods including Principal Component Analysis (PCA), Cluster Analysis (CA), Euclidean Distance Analysis, and Partial Least-Squares Discriminant Analysis (PLS-DA) were used. Results: in dietary and medicinal contexts. Conclusion: .