Aroma Flavor Research Articles

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.

Characterization of bacterial community and flavor differences of different types of Douchi.

According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were Bacillus (50.67%), Staphylococcus (14.07%), Enterococcus (2.54%), Proteus (1.61%), Brevibacillus (1.46%), Providencia (1.26%), Weissella (1.24%), and Ureibacillus (1.19%). LEfSe analysis indicated that Bacillus can be used as a biomarker in dried fermented soybeans. Meanwhile, dried samples contained more intensive aromatic substances, but were significantly lower in W6S (selectivity to hydrogen) and W3S (methane‐aliph) compared with the wet samples. Aneurinibacillus and Brevibacillus were helpful to the formation of aromatic flavor in Douchi, but Vagococcus and Corynebacterium were the opposite. Gene and microbial phenotypic prediction showed that microorganisms in dried Douchi use protein more efficiently, while in wet Douchi, microbial energy metabolism was more vigorous. The pathogenic potential of microorganisms in dried samples was higher than that in wet. This study can sound the alarm for improving the safety of home‐brewed Douchi and provide guidance for the subsequent screening of strains that enhance the flavor of fermented soybeans.

Combined Analysis of Volatile Terpenoid Metabolism and Transcriptome Reveals Transcription Factors Related to Terpene Synthase in Two Cultivars of Dendrobium officinale Flowers.

Dendrobium officinale is a kind of traditional Chinese herbal medicine. Its flowers could be used as health care tea for its aroma flavor and medicinal value. Most recent studies demonstrated that terpenoids are the main components of the aromatic compounds in the flowers, but the biosynthesis of terpenoids is poorly understood in D. officinale. In the experiment, the flowers from two cultivars of D. officinale with different smells were collected. The transcriptome analysis and combined volatile terpenoids determination were performed to identify the genes related to the biosynthesis of the terpenoids. The results showed that the different products of volatile terpenoids are α-thujene, linalool, α-terpineol, α-phellandrene, γ-muurolene, α-patchoulene, and δ-elemene in two cultivar flowers. The transcriptome analysis detected 25,484 genes in the flowers. And 18,650 differentially expressed genes were identified between the two cultivars. Of these genes, 253 genes were mapped to the terpenoid metabolism pathway. Among these genes, 13 terpene synthase (TPS) genes may have correlations with AP2/ERF, WRKY, MYB, bHLH, and bZIP transcription factors by weighted gene co-expression network analysis (WGCNA). The transcription factors have regulatory effects on TPS genes. These results may provide ideas for the terpenoid biosynthesis and regulatory network of D. officinale flowers.

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

The effects of fermentation with Lactobacillus plantarum on the volatile flavors of mung beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose, relative odor activity values and sensory evaluation. The main volatile compounds in unfermented mung beans were aldehydes such as nonanal, octanal and butanal, and esters such as ethyl hexanoate and ethyl acetate. The relative contents of the beany flavor components (1-octen-3-ol, hexanal and hexanol) were relatively high in the unfermented samples. The main volatile compounds of fermented mung beans (FMB) were acetic acid, ethyl hexanoate and ethyl acetate. The relative content of the beany flavor components in FMB decreased significantly, with hexanal changing the most. L. plantarum 23169 was most effective at removing the beany flavor. The electronic nose results showed that the flavor of L. plantarum 23169 FMB and L. plantarum 22699 FMB changed most and were similar, but the flavors from the three FMB samples could still be clearly distinguished. According to relative odor activity values, the special smell of FMB were fruity and grassy with no beany flavor, and sensory evaluation showed that L. plantarum YI-Y2013 provided a good “deodorization” effect, with the most obvious aromatic flavor and a high overall flavor coordination.

Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 Italian olive varieties was also made. EO content was on average 1.45% (v/w) for common sage, 3.97% for oregano, 1.42% for rosemary and 5.90% for thyme accessions. The highest average EO yield was found in thyme (172.70 kg ha−1) whilst the lowest (9.30 kg ha−1) in rosemary accessions. The chemical composition of EOs was very different in the four MAPs in the study. No significant change of oleic acid percentage was detected in the mixture of EVOO with EO samples. The results seem to highlight the presence of an antioxidant effect of EOs on EVOO.

Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Zhuhoujiang is a popular fermented soybean paste in China. The aroma profiles of Zhuhoujiang were systemically analyzed by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). A total of 100 aroma compounds were detected, and 24 compounds were identified as the important aroma compounds by odor intensities and odor-activity values (OAV) analysis. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were demonstrated to be the key aroma compounds of Zhuhoujiang by omission tests. Ethyl acetate, myrcene, and eucalyptol were strongly correlated to the cooling aroma characteristic of Zhuhoujiang, whereas ethyl isovalerate, ethyl isobutyrate, ethyl 4-methylvalerate, ethyl 2-methylbutyrate, linolenic acid, and d-limonene contributed most to the sweetness and aromatic flavor. Furthermore, full two-dimensional gas chromatography-mass spectrometry (GC × GC-TQMS) was applied and another 118 aroma compounds were identified including 48 esters.

Effect of Drying Methods on Cup Quality of Selected Cultivars of Arabica Coffee (<i>Coffea arabica L</i>.) Grown in South West, Ethiopia

Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality had critical importance to the coffee industry. A study was conducted to evaluate coffee quality attributes of nine newly released coffee cultivars subjected to open sun (direct sun light) and lath house-drying methods. The experiment was designed in complete randomized design factorial with two factors (cultivars and drying methods). Coffee cultivars were (Gawe, Dessu, 744, 7440, 74148, Gesha, Merdacheriko, Wushwush and Catimor J-19) prepared using wet (washed) processing method during harvesting of 2017/18 cropping season, which were collected from different altitude of south west, Ethiopia. Cup quality was evaluated by a team of certified panelists at Jimma agricultural research center coffee processing and quality analysis laboratory. The highest value in most cup quality attributes were record in cultivars of Gesha and 74148. Similarly, cultivars of 744 and 7440 were highest in all cup quality parameters. Net lath house drying method was better in all cup quality attributes. Effect of drying method was significant difference (P<0.05) on cup quality parameters such as aromatic quality, astringency, bitterness, body and flavor. The interaction effect of cultivar and drying method shown significant difference (P<0.05) on cup quality parameter except aromatic intensity. In the future to improve and maintain coffee quality different drying method should be practiced.

Hormone inducive effects of Syzygium aromaticum (Clove) extract on the reproductive performance of Bucks

Syzygium aromaticum (Clove) is a small evergreen tree of the myrtle family known for its unopened reddish-brown flower bud with strong aromatic flavor that are used for culinary purpose and are believed to have aphrodisiac properties. The objective of the experiment was to assess the effect of clove extract on hormone profile of West African Dwarf (WAD) bucks. One hundred and fifty WAD bucks with average weights of 10kg were randomly assigned to five treatments with 30bucks per treatment in a completely randomized design. Treatment A (control) and B were subcutaneously administered 0.1mL/kg of normal saline solution and 0.1mL/kg sildenafil citrate, respectively. Treatments C, D and E were administered 0.1, 0.2, and 0.3mL/kg of clove extract, respectively. The result showed a significant increase in WBC while PCV decreased with corresponding increase in extract doses. The extracts also significantly cause a reduction in creatinine, alkaline phosphatase (ALP) and aspartate aminotransferase (AST) with a significant increase in serum urea and alanine aminotransferase (ALT). There were significant increase in serum testosterone and prolactin while follicle stimulating hormone and luteinizing hormone were reduced. It was therefore concluded that subcutaneous administration of syzygium aromaticum extract could enhance sexual function at low doses of 0.1mL/kg body weight of bucks with no observable tissue damage.

CRISPR/Cas9 induces exon skipping that facilitates development of fragrant rice.

Splicing of precursor-mRNAs (pre-mRNAs) is a critical biological process of gene expression. Normally, pre-mRNAs are processed by spliceosomes to produce mature mRNAs by removing introns at 5'-(donor) and 3'-(acceptor) splice sites based on the canonical GU-AG rule (Reddy et al., 2013). Mutation at either the intron donor or acceptor sites should cause mRNA mis-splicing. Recently, an exon skipping method has been developed to generate loss of gene function in mammalian cells using base editors to mutate nucleotides at the acceptor sites (Gapinske et al., 2018).

Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile.

The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. β-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets.

Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels

AbstractThis study aimed to dry orange peels using tray drying (TD), vacuum infrared drying (VID), and vacuum microwave drying (VMD) techniques and to investigate the effects of different drying techniques on the drying kinetics, physical, chemical characteristics, and volatile compounds. The VMD raised the drying rate and the effective water diffusivity compared to the TD and the VID. It was detected that the TD, VID, and VMD at 50°C required 300, 106, and 20.67 min, respectively. The VMD showed the highest vitamin C, total phenolic substance, total carotenoid content, whereas the TD indicated the lowest color values. A total of 63 volatile compounds which consist of 16 aldehydes and ketones, 4 esters, 34 terpenes, and 9 other types of compounds were determined in dried orange peels. It was determined that the VID technique caused the least destructing in volatile compounds, whereas the TD technique was the most destructive.Practical ApplicationsDrying is a common preservation method used for the long‐term durability of foods. Drying of orange peel conduces not only to decrease environmental problems but also to provide economic benefits. Dried orange peel is used in herbal teas and food products because it is rich in aromatic flavor and odor components. Orange peel was dried using tray drying, vacuum infrared drying, and vacuum microwave drying. The vacuum microwave drying increased the drying rate and effective water diffusivity to others. The vacuum microwave drying and vacuum infrared drying protected quality characteristics, and volatile compounds of orange peels. This study demonstrated that the waste orange peels could be dried with different drying methods and converted into products with high nutritional components.

360 Awardee Talk: The evolution of meat flavor measurement and its importance to the livestock industry

Abstract Meat flavor is part of the trilogy of traits that determine taste: tenderness, juiciness, and flavor. For meat, juiciness is influenced by the amount of intramuscular fat and moisture that is retained during the cooking process. Meat tenderness is primarily determined by the amount and type of connective tissue, degree of protein degradation, and muscle sarcomere length. Tenderness has been managed genetically in livestock, with significant strides being made to reduce the number of steaks rated tough. The last factor that influences consumers’ perception of meat taste is flavor and aroma. Compared to juiciness and tenderness, flavor is much more complex, as it is influenced by lipids and water-soluble compounds that serve as precursors to meat flavor. These precursors are then developed into flavor and aromas during the cooking process. Flavor is measured by consumers via sensing on the tongue, trigeminal senses, and volatile aroma compounds and is largely variable from one consumer to the next. Objectively measuring flavor is much more complicated than either juiciness or tenderness and requires either a highly-trained human sensory panel or expensive, highly-sensitive equipment. The development of the beef flavor lexicon in 2011 provided a comprehensive list of beef flavor descriptors with objective references for each and anchors along a scale of 0 to 15, allowing a trained sensory panel to objectively measure and score the flavor descriptors. Gas and liquid chromatography coupled with mass spectroscopy objectively measure volatile aroma compounds and flavor precursors, respectively. Now the use of “omics” techniques have been adapted to flavor research to help relate protein, lipids, and other metabolites with flavor characteristics. Meat flavor is what most appeals to consumers and sets it apart from plant proteins. Furthermore, flavor serves as the guardrails to keep a premium marketability on track and is something that the livestock industry has that makes their product unique and desirable.

Genetic engineering of an industrial yeast Candida glycerinogenes for efficient production of 2-phenylethanol.

Microbial cell factories offer an economic approach for synthesizing "natural'" aromatic flavor compounds. During their fermentation process, the inefficient synthesis pathway and product cytotoxicity are the major barriers to the high-level production. This study combined metabolic engineering and tolerance engineering strategies to maximize the valuable rose-smell 2-phenylethanol (2-PE) production in Candida glycerinogenes, a GRAS diploid industrial yeast. Firstly, 2-PE metabolic networks involved in Ehrlich pathway were stepwise rewired using metabolic engineering, including the following: (1) overexpressing L-phenylalanine permease Aap9 enhanced precursor uptake; (2) overexpressing enzymes (aminotransferase Aro9 and decarboxylase Aro10) of Ehrlich pathway increased catalytic efficiency; and (3) disrupting the formation of by-product phenylacetate catalyzed by Ald2 and Ald3 maximized the metabolic flux toward 2-PE. Then, tolerance engineering was applied by overexpression of a stress-inducible gene SLC1 in the metabolically engineered strain to further enhance 2-PE production. Combining these two approaches finally resulted in 5.0g/L 2-PE in shake flasks, with productivity reaching 0.21g/L/h, which were increased by 38.9% and 177% compared with those of the non-engineered strain, respectively. The 2-PE yield of this engineered strain was 0.71g/g L-phenylalanine, corresponding to 95.9% of theoretical yield. This study provides a reference to efficiently engineering of microbial cell factories for other valuable aromatic compounds. KEY POINTS: • Metabolic engineering improved 2-PE biosynthesis. • Tolerance engineering alleviated product inhibition, contributing to 2-PE production. • The best strain produced 5.0g/L 2-PE with 0.959mol/mol yield and high productivity.

Free fatty acids responsible for characteristic aroma in various sauced-ducks

To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD > CV > ML > MC, p < 0.05), while the contents of unsaturated fatty acids (UFAs) were ML > SD/CV > MC (p < 0.05). Altogether, 105 volatile flavor compounds were detected in sauced-ducks, including acids, alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitrogen compounds, and others. The volatile compounds were observed differentially composed in the four products, and nineteen potential characteristic biomarkers were explored. The correlation analysis indicated that the characteristic aroma flavor of sauced-ducks were significantly associated with specific free fatty acids. These information are useful for learning aroma formation and meat selection and identification in duck products.

Caracterización sensorial y percepción del nuevo consumidor de feijoa (Acca sellowiana (Berg) Burret)

Introducción: El fruto de la feijoa ha cobrado relevancia internacional debido a sus altas propiedades nutraceúticas. En contraste con Nueva Zelanda, Colombia o Turquía, en México, su cultivo es incipiente y hasta el momento se produce solamente en los estados de México, Michoacán, Puebla y Veracruz. Un problema que existe en México para la venta de este fruto es su baja comercialización. Así, estudiar las variables que influyen en el proceso de decisión de compra es relevante. El objetivo del presente estudio fue caracterizar algunos atributos sensoriales del nuevo consumidor de feijoa fresca, así como el grado de afectividad que tienen por esta fruta.Método: Las características sensoriales de la feijoa (Acca sellowiana), carambola (Averrhoa carambola), kiwi (Actinidia chinensis) y guayaba (Psidium guajava) fueron analizadas. Con el perfil sensorial de estos frutos, se realizó un análisis descriptivo cuantitativo (ADC), y posteriormente se llevó a cabo una prueba de aceptabilidad que determinó la afectividad de los consumidores sobre determinados atributos sensoriales del fruto. También, se realizó una prueba de preferencia afectiva por pares entre la feijoa y la guayaba. Resultados y discusión: los atributos sensoriales que caracterizaron a la feijoa fueron su aroma dulce, intensidad de aroma y sabor residual frutal; la carambola sobresalió en jugosidad; la guayaba en intensidad de aroma y acidez; y el kiwi en acidez y homogeneidad. De las cuatro frutas comparadas, la feijoa presentó los valores más altos en acidez, aroma dulce, intensidad de aroma, homogeneidad, dureza y sabor residual frutal. En cuanto a aceptabilidad global, la guayaba, el kiwi y la feijoa fueron las más gustadas por los consumidores.Conclusión: La feijoa mostró superioridad en la mayoría de los atributos sensoriales. El aroma dulce y la intensidad del aroma favorecieron su aceptación con respecto al kiwi, carambola y guayaba. En contraste, su jugosidad, pegajosidad, y acidez tuvieron valores que afectaron negativamente su aceptabilidad. La guayaba fue aceptada mientras tenga menor acidez. El kiwi tuvo atributos como pegajosidad y bajo sabor residual frutal aceptados favorablemente. La carambola tuvo la menor aceptación debido a la alta acidez, sin embargo, tuvo atributos como homogeneidad y jugosidad que gustaron a los consumidores.

Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying

Flavor changes of garlic during drying process were monitored using LF-NMR combined with partial least squares (PLS) and back-propagation artificial neural network (BP-ANN). Results show that with elapsed drying time, the free water (A23) and total moisture content (A) of garlic decrease with different drying conditions. Correspondingly, the sulfide of main flavor components in garlic was significantly reduced, but alcohol and acid components increased slightly and the overall aromatic flavor showed a downward trend, which was consistent with the GC-MS volatile component detection results. Electronic nose sensors S2, S5, S8, S10 were determined as feature sensors by principal component analysis (PCA) and linear discriminant analysis (LDA). The univariate linear model of NMR parameters and electronic nose characteristic sensors show high correlation. Furthermore, ANN and PLS garlic flavor prediction model were established, although the PLS model was not as good as the BP-ANN model (RP 2 of 0.9713 and 0.9975) to monitor flavor changes, it also yields relatively accurate prediction performance with RP 2 of 0.9418 and 0.9633 for mid-shortwave infrared drying and microwave vacuum drying, respectively.

Comparing sustainable methods for synthesis of natural benzaldehyde from trans‐cinnamaldehyde: Experimental analysis

AbstractNatural benzaldehyde is an aromatic flavor compound. Compared to the chemical synthesis route, the natural benzaldehyde that is produced from natural source such as cassia oil is very expensive. To overcome the problem, many researchers have reported and proposed different processes such as ozonization process, near‐critical water hydrolysis process, toxic phase transfer, or surfactants catalytic process. This paper presents a comparison of three green chemical routes using aqueous systems: (H2O/OH‐), (H2O/OH‐/H2O2), (H2O, cellulose‐based heterogeneous catalyst/OH‐), applied to this transformation. First experimental results show remarkable conversion for the first and third systems. Best yields are obtained using the first simple route with, for example, a nearly 80 % conversion together with a 43 % selectivity.

Impact of Indian Geranium Grass Biodiesel Blends on Performance, Combustion and Emission Characteristics

Indian Geranium Grass popularly known as palmarosa is widely grown in many parts of Indian Sub-continent and used for its aromatic flavor in South American and Middle East countries. In this current study, Indian Geranium Grass oil is blended with diesel in different proportions from 0 % to 100 % by volume and its impact on performance, combustion and emission characteristics is investigated in a single-cylinder diesel engine without any modification. The experimental results projected that the performance characteristics of Biodiesel blend IGG20 were better as it consumes 12 % lesser fuel of 0.39 kg·kWh−1 and 5 % higher brake thermal efficiency compared to other blends and also exhibited peak cylinder pressure of 75.31 bar and shorter ignition delay of 17.08-degree crank angle compared to diesel. Biodiesel blend IGG20 has a significant reduction in carbon monoxide of 23 %, smoke emission of 17.2 % emission. However, there is a slight increase in total hydrocarbon, oxides of nitrogen and carbon dioxide emissions of 2 %, 15.67 % and 14 % respectively compared to diesel which may be due to poor vaporization, incomplete combustion and reduced in-cylinder temperature.

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics

Ceratonia siliqua L. is quite popular for the sweetness of its fruit (“natural chocolate”) and the strong, persistent, characteristic odor that associates not only carob fruit, but also its traditional food products. This is due to the emission of an array of volatile organic compounds (VOCs). The released odor is a complex mixture, and therefore, needs to be separated prior detected, especially when its origin varies and is engaged. Therefore, Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry (HS–SPME–GC–MS) analysis was performed in ground carob pods from three different European countries to decode their released aroma. The method was applied to Cypriot (Kountourka, Koumpota, Tilliria), Spanish (Negra, Rojal, Matalafera) and Italian (Saccarata, Racemosa, Gibiliana) cultivars, and the released volatile species were further processed with multivariate data analysis (MDA). The chromatographic separation highlighted 54 common VOCs in the grounded carob pods; the most abundant appeared to be propanoic acid 2-methyl (isobutyric acid), acetic acid, butanoic acid, hexanoic acid, and propanoic acid 2-methyl-methyl ester. The quantitative results for acetic acid, propanoic acid 2-methyl, butanoic acid, furfural and pentanoic acid revealed their emission in the low ppbv levels. The engage of MDA on the obtained results showed a clear differentiation of the carobs based on their geographical and botanical origin. The combination of HS–SPME–GC–MS and chemometrics contributes to the quality characterization of carobs and highlights their authenticity markers.