{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T01:47:09Z","timestamp":1787795229744,"version":"build-2784847793"},"reference-count":34,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2025,4,3]],"date-time":"2025-04-03T00:00:00Z","timestamp":1743638400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Rapid Comm Mass Spectrometry"],"published-print":{"date-parts":[[2025,7,15]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Rationale<\/jats:title>\n                    <jats:p>\n                      As a medicinal and edible herb,\n                      <jats:italic>\n                        <jats:styled-content style=\"fixed-case\">Piper nigrum<\/jats:styled-content>\n                        L\n                      <\/jats:italic>\n                      . is abundant in volatile organic compounds (VOCs), and its essential oil has antibacterial properties. Notably, the aromatic profiles of black pepper (BP) and white pepper (WP) are markedly distinct. Consequently, it is essential to comprehensively characterize the VOCs of BP and WP, and analyze the differences in their VOCs and antibacterial efficacy.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>This study analyzed the VOCs of BP and WP using headspace gas chromatography\u2010ion mobility spectrometry (HS\u2010GC\u2010IMS) and headspace solid\u2010phase microextraction\u2010gas chromatography\u2010mass spectrometry (HS\u2010SPME\u2010GC\u2010MS). The fingerprint of HS\u2010GC\u2010IMS was established. Random forest analysis, orthogonal partial least squares discriminant analysis and heatmap were used to analyze differences in BP and WP. Furthermore, the antibacterial efficacy of volatile oils derived from BP and WP was assessed using the antibacterial zone diameter method.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      A total of 108 and 123 VOCs were identified by HS\u2010GC\u2010IMS and HS\u2010SPME\u2010GC\u2010MS, respectively. The results of multivariate statistical analysis showed that the VOCs of BP and WP are significantly different. In contrast, WP has a milder smell than BP, while BP has a more pungent odor. Eight differential markers were selected. Both BP and WP had inhibitory effects on\n                      <jats:styled-content style=\"fixed-case\">\n                        <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      <\/jats:styled-content>\n                      and\n                      <jats:styled-content style=\"fixed-case\">\n                        <jats:italic>Candida albicans<\/jats:italic>\n                      <\/jats:styled-content>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>This study helps to decipher the flavor differences between BP and WP, and provides a material basis for their quality control and pharmacodynamics. It is beneficial to enhance its utilization within the domains of nutrition and traditional Chinese medicine.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/rcm.10036","type":"journal-article","created":{"date-parts":[[2025,4,5]],"date-time":"2025-04-05T05:35:09Z","timestamp":1743831309000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS\u2010GC\u2010IMS and HS\u2010SPME\u2010GC\u2010MS"],"prefix":"10.1002","volume":"39","author":[{"given":"Xue","family":"Chen","sequence":"first","affiliation":[{"name":"College of Pharmaceutical Engineering of Traditional Chinese Medicine Tianjin University of Traditional Chinese Medicine  Tianjin People's Republic of China"},{"name":"Haihe Laboratory of Modern Chinese Medicine Tianjin University of Traditional Chinese Medicine  Tianjin People's Republic of 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