Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder

Particle size is a key morphological feature of ginger powder. It is known to influence the physicochemical properties of the product. Our previous research showed that particle size affects the spectral properties of ginger powder. That research raises an unanswered question, whether particle size variations may induce compositional changes, subsequently resulting in spectral variations. The impact of particle size on ginger powder's composition, particularly at the metabolomics level, remains unexplored. This study sought to explore the influence of particle size on the compositional variations, specifically metabolites, of ginger powder. Volatile and non-volatile metabolite analyses were performed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The results revealed that particle size is not a decisive factor in the metabolite variations of ginger powder. The differential compounds identified using chemometrics revealed that geographical origin and processing methods, specifically drying, might have a more pronounced effect on the metabolite variations. Ultimately, this study filled the knowledge gap regarding the impact of particle size on ginger powder's metabolomics profiles, providing insights into the potential sources of variations leading to a better understanding of the compositional variation linked to powdered spice products and their production. These insights contribute to optimizing powdered spice production and enhance metabolomics-based food authentication.