{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T12:11:58Z","timestamp":1789992718548,"version":"4.0.1"},"reference-count":66,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T00:00:00Z","timestamp":1777680000000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Fructus tsaoko (CG) is the dried fruit of\n                    <jats:italic>Amomum tsaoko<\/jats:italic>\n                    Crevost et Lemaire. seeds of Tsaoko Fructus (QC) and ginger made seeds of Tsaoko Fructus (JZ) are two important decoction pieces derived from CG, which are rich in various chemical constituents. In this study, untargeted metabolomics combined with principal component analysis (PCA) was employed to establish models for analyzing and evaluating the drug\u2010likeness of CG, QC, and JZ. Meanwhile, the aroma characteristics and volatile components of these samples were analyzed using relative odor activity values (ROAVs) and quantitative descriptive analysis (QDA). GC\u2013MS and LC\u2013MS analyses identified 1625 and 1145 metabolites, respectively. Further screening revealed 108 metabolites with drug\u2010like properties and 44 aroma\u2010related compounds. The dominant drug\u2010like components were flavonoids and heterocyclic compounds. Paozhi (traditional Chinese herbal processing) mainly affected the relative contents of flavonoids and lignans. The drug\u2010likeness decreased in the order of CG\u2009&lt;\u2009QC\u2009&lt;\u2009JZ. Among the aroma components, ketones and heterocyclic compounds contributed most to the overall aroma. CG was characterized by a pungent aroma with a hint of green notes, and its key aroma components were 3\u2010octen\u20102\u2010one, cyclohexanone, 2,2,6\u2010trimethylcyclohexanone, and (5Z)\u2010octa\u20101,5\u2010dien\u20103\u2010one. QC was characterized by a roasted aroma accompanied by fatty, green, and pungent notes, with 2\u2010methoxy\u20103,5\u2010dimethylpyrazine, (5Z)\u2010octa\u20101,5\u2010dien\u20103\u2010one, and 3\u2010octen\u20102\u2010one as the key aroma components. JZ was characterized by a pungent aroma with a hint of green notes, and its key aroma components were 1\u2010nonen\u20103\u2010one, cyclohexanone, 2,2,6\u2010trimethylcyclohexanone, and 2\u2010methoxy\u20103\u2010(2\u2010methylpropyl) pyrazine. This study provides new insights into the metabolic changes of CG, QC, and JZ, laying a theoretical foundation for their more refined utilization and high\u2010quality processing.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71834","type":"journal-article","created":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T08:20:56Z","timestamp":1777710056000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comprehensive Evaluation of Fructus Tsaoko, Seeds of Tsaoko Fructus and Ginger Made Seeds of Tsaoko Fructus Based on Drug\u2010Like Compounds and Aroma Analysis"],"prefix":"10.1002","volume":"14","author":[{"given":"Han","family":"Chen","sequence":"first","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"},{"name":"College of Forestry Southwest Forestry University  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meiquan","family":"Yang","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weize","family":"Yang","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingju","family":"Qi","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zongliang","family":"Xu","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianmei","family":"Yang","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1092-0623","authenticated-orcid":false,"given":"Jinyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Medicinal Plants Research Institute Yunnan Academy of Agricultural Sciences  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,2]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.3c07636"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2019.1573829"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00052\u2010015\u20100060\u20100"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/mas.21785"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1093\/ijfood\/vvaf192"},{"issue":"6","key":"e_1_2_9_7_1","first-page":"175","article-title":"Effects of Different Processing Methods on Volatile Components in Amomum tsao\u2010ko","volume":"49","author":"Chi Y. 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