Dataset of volatile organic compounds from different tissues of Lycium barbarum L.

To systematically characterize the composition of volatile compounds in different tissues of Lycium barbarum L., gas chromatography–ion mobility spectrometry (GC-IMS) was employed to detect and organize volatile organic compounds in leaves, flowers, unripe fruits, and ripe fruits collected from Golmud, Qinghai, China. A dataset of volatile components across different tissues of L. barbarum was constructed.

A total of 41 volatile organic compounds were identified, including aldehydes, ketones, esters, alcohols, and furan derivatives. This study established characteristic volatile fingerprints for different tissues and clarified tissue-specific flavor compounds. The dataset provides systematic data support and a theoretical basis for the comprehensive utilization of whole-plant resources of L. barbarum, scientific evaluation of flavor quality, and the development of related specialty foods and flavoring products.