GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of Lysimachia foenum-graecum Hance from Different Origins

Lysimachia foenum-graecum Hance (LFG), renowned for its potent aroma, is widely utilized as a culinary spice in the food industry. This study employed GC-IMS and GC-MS to analyze samples from four distinct regions: Guangxi (GX), Guizhou (GZ), Sichuan (SC), and Yunnan (YN). The profiling effort led to the identification of 51 and 47 volatile compounds, respectively, with alcohols, aldehydes, esters, and ketones constituting the predominant organic compounds (74%). The GX samples exhibited the highest overall compound content, while SC samples were characterized by the highest ester content. Significant variations in compound concentrations were observed across different sources. PLS-DA identified 15 distinctive volatile markers that differentiate the four regions. Odor activity value (OAV) analysis revealed five key volatile compounds linalool, borneol, estragole, undecanal, and β-Ionone. In addition, cellular-level assays demonstrated the pharmacological activity of LFG. These findings provide valuable insights for the application of LFG in the food industry.