# Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds in Cinnamomum cassia Barks of Different Cultivars

## TL;DR

This study compares the flavor compounds in different Cinnamomum cassia cultivars to help identify and manage their unique aroma profiles.

## Contribution

The study integrates phenotypic, chemical, and sensory data to create a cultivar-specific flavor map for Cinnamomum cassia.

## Key findings

- Xijiang cultivar has high trans-cinnamaldehyde, giving it a strong spicy aroma.
- Dongxing's complex flavor comes from sesquiterpenes like α-humulene and β-caryophyllene.
- Qinghua has a high volatile oil yield and a distinct herbal–woody aroma from δ-cadinene and α-muurolene.

## Abstract

Consumer demand is growing for traceable, high-quality Cinnamomum cassia with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents, and key aroma characteristics of three C. cassia cultivars (Xijiang [XJ], Dongxing [DX], and Qinghua [QH]) using phenotypic evaluation, headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and a combination of relative odor activity value and principal component analysis (rOAV-PCA). XJ exhibited an intensely spicy aroma, attributable to its high trans-cinnamaldehyde content (718.76 ± 60.08 mg/g). In contrast, DX showed the highest δ-cadinene level (44.86 ± 4.48 mg/g) and a complex spicy–woody–sweet profile, shaped by sesquiterpenes such as α-humulene, α-copaene, caryophyllene, and β-caryophyllene. QH displayed both a high volatile oil yield (2.57 ± 0.28%) and a distinct herbal–woody character, primarily contributed by δ-cadinene and α-muurolene. This study constructed an integrated phenotype–chemistry–sensory map for C. cassia cultivars, facilitating cultivar discrimination, supporting flavor quality management, and enabling marker-assisted breeding for desirable aroma profiles.