# Comparison and Identification of the Aroma-Active Compounds in the Root of _Angelica dahurica_
## 2 Results and Discussion
### Comparison of Quantity of Aroma Compounds by the Different Extraction Methods

\end{table}
Table 1: _Cont._ \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**Odour 1**} & \multicolumn{2}{c}{**RI 2**} & \multicolumn{3}{c}{**Extract Method/Identification 3**} \\ \cline{5-8}  & & & **DB-Wax** & **DB-5** & **Hangbaizhi** & **Qibaizhi** & **Bobaizhi** \\ \hline
55 & Octanal & fat, soap, lemon & 1280 & 1006 & SPME, SBSE/MS, RI, O, STD & SPME, SBSE, & SPME, P\&T, SBSE, \\ \hline
56 & (E)-2-Octanal & green, nut, fat & 1345 & 1060 & - & SBSE/MS, RI & - \\ \hline
57 & Nonanal & fat, citrus, green & 1385 & 1104 & SPME, SBSE, & SPME, SBSE, & SPME, P\&T/MS, RI, \\  & & green & DHS/MS, RI, O, STD & DHS/MS, RI, O, STD & O, STD \\ \hline
58 & Decanal & soap, orange & 1484 & 1209 & - & SPME/MS, RI & - \\  & & peel & & & & & \\ \hline
59 & Benzaldehyde & almond, sugar & 1495 & 960 & DHS/MS, RI & - & - \\ \hline
60 & (E)-2-Nonanal & cucumber, fat & 1527 & 1162 & SBSE/MS, RI & SBSE/MS, RI & SBSE/MS, RI, O \\ \hline
61 & 2,6-Octational, 3,7-dimethyl-, (Z)- & lemon & 1667 & SBSE/MS, RI & - & - \\ \hline
**Ketones** & & & & & & & \\ \hline
62 & 6-Methyl-5-hepten-2-one & pepper, mushroom, rubber & 1336 & 974 & SPME, SBSE/MS, RI, O, STD & SPME, SBSE/MS, RI, \\  & & rubber & & & & O, STD & O, STD \\ \hline
63 & 2-Nonanone & hot milk, green & 1388 & 1093 & SBSE/MS, RI & SPME, P\&T, SBSE, \\  & & green & & & DHS/MS, RI & SPME, SBSE/MS, RI \\ \hline
64 & Camphor & camphor & 1491 & & - & - & P\&T, SBSE/MS, RI \\ \hline
**Acids** & & & & & & & \\ \hline
65 & Acetic acid & sour & 1450 &
\begin{tabular}{c} SPME, DHS/MS, RI, \\ O, STD \\ \end{tabular} & SPME, SBSE, & SPME, P\&T, \\  & & & & O, STD & DHS/MS, RI, O, STD & DHS/MS, RI, O, STD \\ \hline
66 & Hexanoic acid & sweat & 1829 & 1019 & - & DHS/MS, RI & - \\ \hline
67 & Oleic Acid & fat & 2430 & 2082 & - & SBSE/MS, RI & - \\ \hline
68 & Dodecanoic acid & metal & 2517 & DHS/MS, RI & - & - \\ \hline
**Esters** & & & & & & \\ \hline
69 & Vinyl acetate & sour & 990 & P\&T/MS, O & - & - \\ \hline
70 & ethyl-(E)-cinnamate & flower, honey & 2097 & SPME/MS, RI & - & - \\ \hline
71 & \(\gamma\)-Decalactone & peach, fat & 2103 & - & SBSE/MS, RI & - \\ \hline
**Other Compounds** & & & & & & \\ \hline
72 & UN1 & amaretto & 1286 &
\begin{tabular}{c} SPME, P\&T, SBSE, \\ DHS/O \\ \end{tabular} & SPME, SBSE/O & - \\ \hline
73 & UN2 & grass & 1478 &
\begin{tabular}{c} SPME, P\&T, SBSE, \\ DHS/O \\ \end{tabular} & SPME, SBSE/O & - \\ \hline \hline \end{tabular}  
* Odor description was obtained by the combination of Flavornet website search and actual sniffing. 2 Retention index (RI) for the odorant on DB-wax and DB-5 columns. 3 Methods of odorant identification included RI, MS, O, and STD, which represent the linear retention index, mass spectrum, odor properties and comparison to authentic standards by GC-O-MS. UN1, UN2 represent the compounds that could be sniffed by olfactometry but could not detected by mass spectrometry.  
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Table 1: _Cont._