Ajuga reptans L. from Romanian flora as a promising candidate for novel food applications

The increasing demand for natural ingredients with both functional and sensory properties has stimulated the exploration of underutilised plant species as potential sources for novel food applications. Ajuga reptans L. (Lamiaceae) remains relatively underexplored despite its phytochemical diversity and aromatic potential. This study evaluated A. reptans collected from four locations in Romania using an integrated analytical approach combining antioxidant screening with volatile and olfactometric profiling. Methanolic extracts were analysed for total phenolic content and antioxidant activity. Among the investigated samples, Sample 2 exhibited the highest phenolic content (8.67 ± 0.04 mg GAE/g d.w.) and consistently stronger antioxidant activity. Based on these results, this sample was selected for detailed characterisation of volatile and aroma-active compounds using HS-SPME-GC-MS and HS-SPME-GC-O. A total of 42 volatile compounds were identified, of which 16 were confirmed as odour-active contributors shaping the characteristic floral, herbal, and aromatic profile of the species. The integration of phytochemical and olfactometric data provides a multidimensional perspective on the relationship between chemical composition and aroma expression in A. reptans . Although exploratory in nature, the findings establish a baseline for further investigations into its suitability as a source of bioactive and aroma-active compounds relevant to novel food development.