Comparison of volatile flavor components in wolfberry with different drying methods and principal component analysis

Headspace solid phase micro extraction coupled with gas chromatography- mass spectrometry were used to determine volatile flavor compounds of four kinds of samples, which contained wolfberry fruit, dried wolfberry, drying wolfberry, Lyophilized wolfberry.And it had the principal component analysis. The results showed that 25, 32, 39, 43 volatile flavor compounds were detected in four kinds of samples, which showed that the volatile flavor compounds of the wolfberry increased significantly after drying. Two principal components cumulative contribution rate were 93.714%, which could represent the original data information better. The first principal component contained alcohol, Heterocyclic, hydrocarbons and esters, and the order of the contribution rate of the the four volatile flavor substances from high to low was alcohols > heterocyclic > hydrocarbons > esters.The second principal component contained ethers, acids, aldehydes, phenol and ketone, and the order of the contribution rate of the the five volatile flavor substances from high to low was ethers > acids > aldehydes > phenol > ketone. The influence of the nine kinds of volatile flavor compounds to wolfberry flavor could be divided into five kinds, which gave the wolfberry unique flavor together.