李 婷1，2，范智义1，2，王 芳4，张其圣1，2，3陈相杰1，2，3，卢付青1，李雄波1，2，张 岚4，邓维琴1，2*
（1.四川省食品发酵工业研究设计院有限公司，成都 611130；
2.食品微生物四川省重点实验室，成都 611130；
3.四川省川味食品产业创新有限公司，眉山 620000；
4.成都扬名食品有限公司，成都 611103）
摘 要：该研究旨在探明市售桂皮和月桂叶的主要挥发性成分及差异性，为两者在食品加工业中的科学应用提供理论指导。该研究利用固相微萃取技术（SPME）和气相色谱-质谱联用技术（GC-MS）对23个市售桂皮样品及23个市售月桂叶样品的挥发性成分进行测定，结合矩形树图、气味活度值（OAV）、Upset图等进行分析。结果表明，桂皮与月桂叶的挥发性成分含量及种类上存在较大差异。桂皮挥发性成分以醛类（83.98%）、烃类（15.14%）为主，月桂叶则以醚类（36.34%）、醇类（31.15%）和酯类（17.04%）为主；桂皮的主体风味成分为肉桂醛、桉树脑、松油醇等，月桂叶的主体风味成分为芳樟醇、桉树脑、丁香油酚等。两者辣味来源及特性也存在一定差异：桂皮辣味主要源自肉桂醛（OAV为617547.88），呈甜辣风味，月桂叶辛辣味主要源自丁香油酚（OAV为46639.13）等，呈辛辣芳香。具有不愉快苦杏仁气味的苯甲醛，在桂皮中的OAV（383.15）显著高于月桂叶（OAV为5.13）。桂皮的主体挥发性成分含量高于月桂叶，但月桂叶的挥发性成分种类更为丰富。研究结果可为企业科学、定向选用香辛料提供理论参考。
关键词：桂皮；月桂叶；挥发性成分；差异性
中图分类号：TS264.3 文献标识码：A 文章编号：1674-506X（2026）01-0012-0008
Analysis of Volatile Components in Commercially AvailableCinnamomum cassia and Laurus nobilis
LI Ting1，2，FAN Zhiyi1，2，WANG Fang4，ZHANG Qisheng1，2，3，LI Xiongbo1，2，ZHANG Lan4，JIANG Siqiang1，2，CHEN Xiangjie1，2，3，LU Fuqing1，DENG Weiqin1，2*
（1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；
2.Food Microbiology Key Laboratory of Sichuan Province，Chengdu 611130，China；
3.Sichuan Chuanwei Food Industry Innovation Co.，Ltd.，Meishan 620000，China；
4.Chengdu Yangming Food Co.，Ltd.，Chengdu 611103，China）
Abstract：This study aims to clarify the main volatile components and differences between commercially available Cinnamomum cassia and Laurus nobilis，so as to provide theoretical guidance for their scientific application in the food processing industry. In this study，Solid Phase Microextraction（SPME）combined with Gas Chromatography Mass Spectrometry （GC-MS） was employed to determine the volatile components in 23 commercially available Cinnamomum cassia samples and 23 commercially available Laurus nobilis samples. Further analysis was conducted by means of rectangular treemap，Odor Activity Value（OAV）and Upset plot. The results showed that there were great differences in the content and types of volatile components between Cinnamomum cassia and Laurus nobilis. The main volatile components of Cinnamomum cassia were aldehydes （83.98%） and hydrocarbons （15.14%），while in Laurus nobilis those were ethers （36.34%），alcohols （31.15%）and esters （17.04%）；The main flavor components of Cinnamomum cassia included cinnamaldehyde，1,8-cineole and terpineol，whereas those of Laurus nobilis were linalool，1,8-cineole and eugenol. The sources and characteristics of spicy taste of the two were different：the spicy taste of Cinnamomum cassia，featured by a sweet and spicy flavor，was mainly derived from cinnamaldehyde （OAV of 617 547.88）；by contrast，the spicy and aromatic flavor of Laurus nobilis was mainly derived from eugenol （OAV of 46 639.13） and other substances. Benzaldehyde，which has an unpleasant bitter almond odor，had a significantly higher OAV of 383.15 in Cinnamomum cassia than in Laurus nobilis （OAV of 5.13）. In conclusion，the content of main volatile components in Cinnamomum cassia was higher than those in Laurus nobilis while Laurus nobilis contained a more diverse types of volatile components. The findings of this study can provide a theoretical reference for enterprises to scientifically and directedly select spices.
Keywords：Cinnamomum cassia；Laurus nobilis；volatile components；difference
doi：10.3969/j.issn.1674-506X.2026.01-002
