BACKGROUND The odor and flavor produced by a complex mixture of chemical components with different amounts and thresholds constitute a unique property for food and Traditional Chinese Medicine (TCM). These compounds usually belong to mono- and sesquiterpenes, esters, lipids, and others. OBJECTIVE This review aimed to demonstrate the extraction method and reliable technology for identifying the compounds responsible for their odor and flavor. METHODS Existing techniques have been summarized for the analysis of taste and odor components and their characteristics, such as electronic nose (enose, EN) and electronic tongue (etongue, ET), which can separate high-quality food from low-quality and natural from artificial food in terms of unique odor and flavor. RESULTS Gas chromatography-olfactometry mass spectrometry (GC-O-MS), a technique derived from Gas chromatography mass spectrometry (GC-MS), coupled with human sense by Olfactory Detector Ports has been successfully applied for screening of the odor-producing components for the food or Chinese medicine. CONCLUSION This current review provides some guidelines for quality evaluation of food or Chinese medicine.

中文翻译：

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基于化合物气味和风味分析的中药活性成分发现。

背景技术由具有不同数量和阈值的化学成分的复杂混合物产生的气味和风味构成了食品和中药(TCM)的独特特性。这些化合物通常属于单萜和倍半萜、酯、脂质等。目的 本综述旨在展示用于鉴定导致其气味和风味的化合物的提取方法和可靠技术。方法 总结现有技术对味觉和气味成分及其特性的分析，如电子鼻（enose，EN）和电子舌（etongue，ET），可以将优质食品与劣质食品和天然食品区分开来。人造食品具有独特的气味和风味。结果 气相色谱-嗅觉质谱法 (GC-O-MS)，一项源自气相色谱质谱法 (GC-MS) 的技术，结合嗅觉检测端口的人类感官，已成功应用于食品或中药的气味产生成分的筛选。结论 本综述为食品或中药的质量评价提供了一些指南。