Abstract:In order to improve the high-value utilization of different tissues and different mint varieties, spearmint, pepper, champagne and grapefruit were studied, and the volatile components in different tissue parts of 4 different mint varieties were qualitatively analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that a total of 433 volatile substances were detected from the different parts of 4 different mint varieties. A total of 34 volatile substances were qualitatively identified, and the main components were alcohols, ketones, esters, aldehydes, olefins and heterocyclic compounds. Each variety of mint had its unique volatile components. Among them, the unique volatile components in spearmint were 1-pentanol and 4-hydroxy-2,5-dimethyl-3(2H) furanone, both of which had higher content in SPR (spearmint part 4). The unique volatile components in peppermint were isoamyl acetate and n-hexanol, both of which had higher content in PPLS-3 (peppermint part 3). The unique volatile component in grapefruit mint were 2,3-butanedione and hexanal, both of which had higher content in GPR (grapefruit part 4) and GPLS-3 (grapefruit part 3). Part PLS-1 was the main volatile components part of peppermint. Alcohol and ketone compounds were the key compounds of volatile components of peppermint which determined the flavor of different mint varieties.This study could provide a theoretical basis for the development and utilization of mint in medicine, flavors and fragrances, dyes, antioxidants, condiments, tea beverages and etc., and provide an effective method for the identification mint varieties.
