Analysis of Volatile Components in Dried Fruits and Branch Exudates of with Different Fruit Colors Using GC-IMS Technology.

To investigate the volatile components of (Turcz.) Bail (commonly known as northern ) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile components of the branch exudates of northern , and finally to establish a fingerprint map of the volatile components of the dried fruits and branch exudates of northern of different colors, we used GC-IMS technology to analyze the volatile components of the dried fruits and branch exudates of three different colors of northern Schisandra and established a fingerprint spectra. The results showed that a total of 60 different volatile chemical components were identified in the branch exudates and dried fruits of .