{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T07:20:19Z","timestamp":1770016819741,"version":"3.49.0"},"reference-count":48,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,8,2]],"date-time":"2022-08-02T00:00:00Z","timestamp":1659398400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Laoxianghuang, fermented from <jats:italic>Citrus medica<\/jats:italic> L. var. <jats:italic>Sarcodactylis Swingle<\/jats:italic> of the <jats:italic>Rutaceae<\/jats:italic> family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography\u2013mass spectrometry (SPME-GC\u2013MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane\/divinylbenzene (PDMS\/DVB) with a thickness of 65 \u03bcm fiber, extraction time of 30 min, and desorption temperature of 200 \u00b0C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, \u03b3-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly \u03b1-terpineol, \u03b2-terpinenol, and \u03b3-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and \u03b2-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that \u03b1-terpineol, \u03b3-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation.<\/jats:p>","DOI":"10.3389\/fnut.2022.915776","type":"journal-article","created":{"date-parts":[[2022,8,2]],"date-time":"2022-08-02T04:59:29Z","timestamp":1659416369000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":13,"title":["SPME-GC\u2013MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang"],"prefix":"10.3389","volume":"9","author":[{"given":"Liu","family":"Yaqun","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liu","family":"Hanxu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lin","family":"Wanling","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xue","family":"Yingzhu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liu","family":"Mouquan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zheng","family":"Yuzhong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hu","family":"Lei","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yang","family":"Yingkai","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chen","family":"Yidong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2022,8,2]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1727","DOI":"10.1039\/c3fo60295h","article-title":"Origin and concept of medicine food homology and its application in modern functional foods","volume":"4","author":"Hou","year":"2013","journal-title":"Food Funct."},{"key":"B2","doi-asserted-by":"publisher","first-page":"27","DOI":"10.1016\/j.ijfoodmicro.2016.12.018","article-title":"Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor","volume":"244","author":"Wang","year":"2017","journal-title":"Int J Food Microbiol."},{"key":"B3","doi-asserted-by":"publisher","first-page":"4538","DOI":"10.3390\/nu13124538","article-title":"Innovative application of phytochemicals from fermented legumes and spices\/herbs added in extruded snacks","volume":"13","author":"Szymandera-Buszka","year":"2021","journal-title":"Nutrients."},{"key":"B4","doi-asserted-by":"publisher","first-page":"834","DOI":"10.1093\/advances\/nmaa030","article-title":"Fermented dairy products, probiotic supplementation, and cardiometabolic diseases: a systematic review and meta-analysis","volume":"11","author":"Companys","year":"2020","journal-title":"Adv Nutr."},{"key":"B5","doi-asserted-by":"publisher","first-page":"109717","DOI":"10.1016\/j.foodres.2020.109717","article-title":"Variations of volatile flavour compounds in finger citron (Citrus medica L. var sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS","volume":"138","author":"Chen","year":"2020","journal-title":"Food Res Int."},{"key":"B6","doi-asserted-by":"publisher","first-page":"250","DOI":"10.13995\/j.cnki.11-1802\/ts.022375","article-title":"Analysis of bacteria diversity in fresh fingered citron and Laoxianghuang based on high throughput sequencing and culture methodology","volume":"46","author":"Ge","year":"2020","journal-title":"Food Ferment. 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