## 3 Results and Discussion
### Analysis of Characteristic Compounds  
Multiple statistical analysis was used to screen key biomarkers of volatile compounds in different plant parts. Therefore, we screened 45 odor active compounds from the samples of the genus _Anomum_ utilizing the analysis of variance statistical method (_p_ < 0.05) and the projection variable importance value (VIP \(>\) 1.5). The top 19 most significant differential metabolites: linalool, (_Z_)-2-decenal, nitroethane, (_E_)-2-ocenal, cineole, (_E_)-_A_,8-dimethyl-1,3,7-nonatriene, gamma.-muurolene, 2-hexenal, copaene, m-cymene, methyl caproate, neral, (_D_)-limonene, l-pinocarved, cis-linalool oxide, nonanal, myrtrenal, alloaro-madendrene, and (_E_)-dec-2-enyl acetate were selected to distinguish between _A. tsaoko_, _A. paratsaoko_, and _A. koenigii_. The study analyzed 19 components in samples of three species of the genus _Anomum_ (fruits and leaves), and the results are shown in Table 1. Among these components, (_Z_)-2-decenal is unique to _A. koenigii_, while nitroethane and nomal are unique to _A. tsaoko_. Meanwhile, linalool, (_E_)-2-octanal, cineole, (_E_)-_A_,8-dimethyl-1,3,7-nonatriene, copaene, and (_D_)-limonene were found in the samples of these three species. In addition, 2-hexenal was found only in leaves, but not in fruits; neral was found to be present in both the TF and KF. The rang of cineole in the fruit of _A. tsaoko_ is the highest, which is significantly higher than that of the other two species, and the content in the leaves of _A. paratsaoko_ is also higher than that of the other two species. In general, there are significant differences in the rang of compounds in samples from different species and parts. However, linalool, cineole, and (_D_)-limonene are the most characteristic components. Their content in different species and parts is higher than that of other components. The differences in the types and contents of volatile components in fruits and adulterants are the reasons for the unique aroma of each species. In fact, their unique aroma is not the result of the action of a single volatile component but rather the impact of the action of multiple volatile components. Cineole has a camphor-like odor and an excellent spicy taste similar to mint [39]. It is also used as a flavor and aroma enhancer in food, cleaning products, and cosmetic formulations [40]. Furthermore, cineole is also commonly found in _eucalyptus_[41], _mint_[42], and some _citrus_[43]; the content varies among different species. (_D_)-limonene is a colorless transparent liquid with a pleasant citrus odor, which is widely used in cosmetics, food, and spices. (_D_)-limonene is a spice and insecticide that exists in the peel of various citrus plants. It is the primary aroma component of citrus, and its content is usually between 70% and 48%, which helps to produce its fruit flavor [43; 44]. In addition, _A. tsaoko_, _A. paratsaoko_, and _A. koenigii_ contain a large number of alcohols and aldehydes, which have a strong odor. Five aldehydes were screened out: (_Z_)-2-decanal, (_E_)-2-ocenal, 2-hexenal, neral, nonanal. (_E_)-2-ocenal has the characteristic odor of green, nut, and fat. Previous studies have shown that this compound is a promising artificial mixture of nematicides. Neral only exists in TF, and it has a lemon flavor. It is roughly the same as that of aldehydes confirmed in previous studies [44]. Aldehydes contain a carbonyl group (C=O), and the carbonyl group has strong polarity. This polarity can cause the oxygen atoms of aldehyde molecules to attract the surrounding hydrogen atoms and form hydrogen bonds. Hydrogen bonds make aldehyde molecules more closely bound to olfactory receptors, resulting in a strong pungent odor, which is conducive to forming a unique flavor with _A. tsaoko_, _A. paratsaoko_, and _A. koenigii_.