Processing methods shape the volatile organic compounds and flavor profile of Litsea cubeba essential oil: evidence from E-nose, E-tongue, and GC-IMS analyses

Litsea cubeba essential oil is a natural flavoring agent renowned for its distinctive aroma and versatile properties. However, studies investigating the impact of processing methods on its flavor profile remain limited. This study utilized an electronic nose (E-nose), an electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate statistical analysis to explore the impact of cold pressing, microwave-assisted cold pressing, roasting-assisted cold pressing, and steam distillation on the volatile organic compounds (VOCs) and flavor characteristics of Litsea cubeba essential oil. The results indicated that the different processing methods impacted the flavor compound composition and sensory attributes of the oil. A total of 82 VOCs were identified, with 31 being key differential compounds. Relative odor activity value (ROAV) analysis identified four key aroma-active compounds and three modifying aroma compounds. This study offers a valuable reference for process optimization and the development of flavor-directed Litsea cubeba essential oil products.