Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying

Food Chemistry: X（2022）

Cited 6|Views5

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Abstract

•E-nose and GC–MS could distinguish the different pumpkin based on aroma profiles and volatile compounds.•It’s the first time to study the key volatile compound associated with ‘taro-like’ aroma of pumpkin fruit.•2-Acetyl-1-pyrroline is the key contributor to the ‘taro-like’ aroma of pumpkin fruit.

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Key words

Pumpkin,‘taro-like’ aroma,Volatile compounds,E-nose,GC–MS,GC-O,2-Acetyl-1-pyrroline

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