Study on authenticity identification and quality evaluation of Styrax by combining multiple detection methods with scientific characterization of description.

Styrax is a rare and expensive natural spice for food, known for its unique and rich aroma and sticky texture, and has a long history of consumption worldwide. There are many counterfeits in the market, but it is challenging to distinguish them with existing standards. Therefore, identifying the authenticity of styrax and evaluating its quality are challenges. A total of 34 samples of styrax were collected in this study, including 4 samples collected from the origin of Guatemala and 30 samples collected from markets in various regions of China. Gas chromatography-mass spectrometry (GC-MS) and headspace gas chromatography-mass spectrometry (HS-GC-MS) were used to analyze the chemical components of styrax qualitatively, and ultra performance liquid chromatography (UPLC) was used to quantitatively analyze cinnamic acid, cinnamyl cinnamate, and 3-phenylpropyl cinnamate in styrax. The texture, odor, and color of styrax were characterized by three modern sensory evaluation technologies: flash gas chromatography electronic nose (flash GC E-nose), rotational rheometer, and spectrophotometer. Thus, a method for identifying the authenticity of styrax was established. The results showed that a total of 73 components were identified in styrax, and qualitative analysis using GC-MS, HS-GC-MS, and PCA model, OPLS-DA model can effectively identify styrax and its counterfeits. The main adulterated ingredients in counterfeit are benzoic acid, Benzyl benzoate, and Benzyl alcohol. These compounds are toxic and can cause food safety problems. The shear viscosity and odor of styrax and its counterfeits are significantly different(p < 0.001), but the color is not significantly different(p > 0.05). Various analytical methods can be used to identify styrax and its counterfeits effectively. This study provides a more comprehensive method for authenticity identification and quality evaluation of styrax, which is conducive to ensuring the edible safety of styrax.