Analysis of differences in volatile components and flavor of Lanxangia tsao-ko under different storage temperatures

The dried ripe fruit of Lanxangia tsao-ko (LT) serves as a traditional product with dual food and medicinal uses, and it is widely recognized as a spice on account of its characteristic aroma. Nevertheless, its quality tends to deteriorate during long-term storage. Among the various factors involved, storage temperature stands out as a key determinant of its volatile organic compounds (VOCs). In the present study, LT samples kept at 5°C (T1), 15°C (T2), 25°C (T3), and 35°C (T4) were examined, and the influence of storage temperature on LT quality was investigated by combining electronic nose analysis with untargeted volatilomics. Electronic nose analysis revealed that sensors W5S and W1W exhibited the strongest responses to the LT samples. As storage time was extended, the response values of these two sensors declined. By the twelfth month of storage, only sample T1-12 displayed a response value comparable to that of the control group (CK); the remaining samples all showed response values that had fallen to differing extents. Untargeted volatilomics profiling led to the detection of 1428 VOCs in total. Marked differences in the relative content of VOCs were observed among LT samples subjected to different storage temperatures. With prolonged storage, the relative content of VOCs in the T1 and T2 samples tended to rise, whereas that in the T3 and T4 samples exhibited a downward trend. Overall, storage at T1 was able to effectively retain the flavor and VOCs of LT, indicating that this condition is the most suitable option for its long-term preservation.