Odor-active Compounds Research Articles

Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance.

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS.

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves. However, there is still limited understanding of the differential strategies employed by various tea cultivars in response to drought stress for the accumulation of key volatile aroma compounds in fresh tea leaves, as well as the associated metabolic pathways involved in aroma formation. In this study, two widely cultivated tea cultivars in China, Fuding Dabai (FD) and Wuniuzao (WNZ), were examined to assess the impact of mild field drought stress on the composition and accumulation of key volatile aroma compounds in fresh leaves using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technologies. Results revealed that drought stress led to a substantial increase in the diversity of volatile compounds (VOCs) in FD, while WNZ exhibited a notable rise in low-threshold VOC concentrations, amplifying sweet, floral, fruity, and earthy aroma profiles in post-drought fresh leaves. Through partial least squares discriminant analysis (PLS-DA) of HS-GC-IMS and HS-SPME-GC-MS data, integrating variable importance projection (VIP) scores and odor activity values (OAVs) above 1, 9, and 13, key odor-active compounds were identified as potential markers distinguishing the drought responses in the two cultivars. These compounds serve as crucial indicators of the aromatic profile shifts induced by drought, providing insights into the differential metabolic strategies of the cultivars. Additionally, KEGG enrichment analysis revealed 12 metabolic pathways, such as terpenoid biosynthesis, fatty acid synthesis, cutin, suberine, and wax biosynthesis, and phenylalanine metabolism, which may play crucial roles in the formation and accumulation of VOCs in tea leaves under drought stress. These findings provide a comprehensive framework for understanding the cultivar-specific mechanisms of aroma formation and accumulation in tea leaves under mild drought conditions.

Vacuum-Assisted MonoTrapTM Extraction for Volatile Organic Compounds (VOCs) Profiling from Hot Mix Asphalt.

MonoTrapTM was introduced in 2009 as a novel miniaturized configuration for sorptive sampling. The method for the characterization of volatile organic compound (VOC) emission profiles from hot mix asphalt (HMA) consisted of a two-step procedure: the analytes, initially adsorbed into the coating in no vacuum- or vacuum-assistance mode, were then analyzed following an automated thermal desorption (TD) step. We took advantage of the theoretical formulation to reach some conclusions on the relationship between the physical characteristics of the monolithic material and uptake rates. A total of 35 odor-active volatile compounds, determined by gas chromatography-mass spectrometry/olfactometry analysis, contributed as key odor compounds for HMA, consisting mainly of aldehydes, alcohols, and ketones. Chemometric analysis revealed that MonoTrapTM RGC18-TD was the better coating in terms of peak area and equilibrium time. A comparison of performance showed that Vac/no-Vac ratios increased, about an order of magnitude, as the boiling point of target analytes increased. The innovative hybrid adsorbent of silica and graphite carbon monolith technology, having a large surface area bonded with octadecylsilane, showed effective adsorption capability, especially to polar compounds.

Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile

The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 °C, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROAV>1 in all samples. Based VIP > 1, 19 key differential odor-active compounds were identified, including linalool oxide I, 1-dodecanol, linalool oxide II, etc. Further Pearson correlation analysis of key differential odor-active compounds and aroma characteristics showed that positive correlations between woody and ethyl nonanoate and 1-dodecanol, and between herbal and 1-methylnaphthalene. This research provides theoretical support for the production of high-quality IPET.

Aroma-active compounds in Russian sturgeon (Acipenser gueldenstaedtii) raised in recirculating aquaculture systems

The rearing system affects the nutritional and sensorial qualities of the Russian sturgeon (Acipenser gueldenstaedtii), a niche yet commercially valuable aquaculture species for caviar production. In the present work, we aimed to comprehensively characterize the odorant composition of fillets from Russian sturgeon raised in a recirculating aquaculture system (RAS) and discuss potential sources and formation pathways. A total of 114 odorants were detected through the application of combined sensory-instrumental analyses, of which 88 were successfully identified and 20 substances were found to be among the most potent odor constituents. The most dominant odorants were assigned to several specific substance classes, including aldehydes, alcohols, terpenes, ketones, organic acids, lactones, heterocycles, aromatic hydrocarbons, and sulfur-containing aldehydes. The compounds (E)-hex-2-enal, (Z)-hept-4-enal, cuminaldehyde, non-3-yn-1-ol, 3-carene, 2-methylisoborneol, geosmin, oct-1-en-3-one, nonan-3-one, (Z)-1,5-octadien-3-one, octane-2,3-dione, nonan-2-one, hexanoic acid, γ-crotonolactone, γ-octalactone, 2-acetyl-thiazoline, methional, and (2E,4Z,7Z)-trideca-2,4,7-trienal had high flavor dilution factors and are described for the first time as potent odor-active compounds associated with the Russian sturgeon. Overall, oct-1-en-3-one, (Z)-1,5-octadien-3-one, octane-2,3-dione, nonan-2-one, 2-methylisoborneol, and hexanoic acid had the highest flavor dilution factors. This study offers a basis for future development in the sturgeon RAS industry from the perspective of flavor characterization by providing deep insights into the fundamental composition and origins of the complex world of aquaculture fish aroma.

Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms

Microalgae are a promising and sustainable source of nutritious food, especially for use in alternatives to fish and seafood. Among them, Phaeodactylum tricornutum (PT) stands out for its potential to revolutionize future diets with its rich nutrient profile and eco-friendly cultivation methods. However, its typically fishy and “brackish water” off-odor has been a significant deterrent. Using 13 basidiomycetes as starter cultures, the dynamic changes in the aroma were studied. To better understand the aroma development during fermentation, odor-active compounds were identified using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry–olfactometry. By submerged fermentation lasting 39 and 51 hours with Pleurotus citrinopileatus (PCI) and Pleurotus eryngii (PER), respectively, the unpalatable odor of PT was transformed into savory and seafood-like aromas, while retaining most of the valuable carotenoids (fucoxanthin and β-carotene were retained at 75 % and 90 %) and fatty acids (eicosapentaenoic acid and docosahexaenoic acid were preserved at 80 % of their initial concentrations). Throughout the fermentation process, key odorants responsible for the algae's initial green, grassy, and unpleasant odor were reduced, while compounds responsible for savory and seafood-like fragrances increased. A series of sulfur compounds, such as dimethyl disulfide, were found to be major contributors to the post-fermentation aroma.

Characterization and Profiling of Key Odorants in Roasted Hybrid American-European Hazelnuts.

American-European hybrid hazelnuts (Corylus americana × Corylus avellana) are an emerging crop in the Upper Midwest of the United States that have been reported to have unique sensory characteristics compared to traditionally grown European hazelnuts. In this study, key odor-active compounds in a roasted hybrid hazelnut variety (C. americana × C. avellana) were identified and profiled across different hybrid hazelnut varietals to understand sensory differences. Gas chromatography/mass spectrometry/olfactometry analysis identified 33 odorants with high flavor dilution factors (FD ≥ 16) in the roasted hybrid hazelnut, including 2-acetylpyrazine and 2-aminoacetophenone as first reported hazelnut odorants. Descriptive sensory analysis profiles of the roasted hazelnut and an aroma recombination model consisting of 27 odorants quantified above their odor detection thresholds were not significantly different for the six evaluated attributes, confirming the aroma contribution of the identified odorants. Variation in all 33 aroma-active compounds across 12 hybrid and two European hazelnut varieties was visualized through principal component analysis and related to aroma profiles previously characterized by consumers.

Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound

An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were systematically examined. A total of 165 phenolic and non-phenolic substances were characterized, including 27 newly formed phenolic substances and 10 non-phenolic substances that were not found in both black tea and Chardonnay wine. Catechin was found to be the phenolic compound with the largest amount detected, which was responsible for the potentiated antioxidant activities. The wine exhibited a profile of 44 volatile compounds, with 13 volatiles as odor-active compounds. Black tea infusion resulted in a decline in fruity, fermented and spicy aromas, but an increase in green and citrus odors, while ultrasound processing further intensified these odors. This study anticipated that ultrasound technology could hold promise for crafting flavored wines with heightened functionalities and appealing flavor profiles.Graphical Ultrasound-assisted infusion of black tea potentiated the antioxidant activity and enriched the volatile and phenolic profiles of Chardonnay wine.

The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds

The flavor of chicken broth is composed of taste and odor, both of which are important indicators of edible quality. As a common meat processing technology, enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth. But up to now, the corresponding improvement mechanism has not been fully clarified. In this study, various chicken broth products were prepared by enzymatic hydrolysis of Papain (PAP), Flavourzyme (FLA) and Protamex (PRO). Then the samples with relatively better sensory performance including PAP-1.5-0.5, FLA-0.5-1.0, PRO-2.0-0.5 were selected and subjected to flavor compounds analysis. In terms of non-volatile taste-active compounds, glutamic acid (Glu) and 5′-guanosine monophosphate (5′-GMP) were the main taste contributors, their content and equivalent umami concentration (EUC) value were higher in PAP-1.5-0.5 and PRO-2.0-0.5. Regarding volatile odor-active compounds, (E, E)-2,4-decadienal with the highest variable importance (VIP) and odor activity value (OAV) was identified as the most critical odorant, and its content was higher in PRO-2.0-0.5 (41961.49 ± 507.78 μg/L) compared to other samples. Taking all factors into consideration, PRO-2.0-0.5 was regarded as the most ideal chicken broth product, which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.

Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting.

As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry.

Molecular Aroma Composition of Vanilla Beans from Different Origins.

The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the aroma profile of Vanilla is essential. This study demonstrates the first comparative analysis of odorant compositions in the three most important Vanilla varieties: Vanilla planifolia, Vanilla pompona, and Vanilla tahitensis from different origins. Following the screening for odor-active molecules through gas chromatography-olfactometry and aroma extract dilution analysis (GC-O and AEDA), selected compounds were quantified using stable isotope dilution assays (SIDA) and their dose over threshold values (DoTs) were calculated. Vanillin was confirmed as the most important odor-active compound due to its highest DoT value, especially in the V. planifolia sample. Meanwhile, 4-methoxybenzyl alcohol and 4-methoxybenzaldehyde showed higher DoT factors than vanillin in V. pompona and partially in V. tahitensis samples. This indicates their role as discriminative odorants for these varieties. The heightened DoT values of 3-hydroxy-4,5-dimethyl-2(5H)-furanone in Uganda Vanilla samples unveil geographical influences on the odorant profile within V. planifolia species. Additionally, 2-methyl-3-(methyldithio)furan was identified for the first time in Vanilla samples with diverse DoT values from different species and origins.

Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)

Maojian herbal tea originates from Xinzhou, Shanxi, China, and is renowned as one of the prominent northern Chinese herbal teas. However, the volatile and key odor-active compounds in Maojian herbal tea have not been reported. Using headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry, a total of 87 volatile compounds were identified. Thirteen aroma compounds were distinguished as the key odor-active compounds of Maojian herbal tea based on gas chromatography–olfactometry analysis, and odor activity values, including trans-β-ionone, cis-jasmone, β-caryophyllene, humulene, hexanal, nonanal, linalool, alloocimene B, β-cyclocitral, β-bourbonene, ylangene, δ-cadinene and indole. The results of partial least squares regression analysis demonstrate strong correlations between the odor-active compounds and odor properties. β-Caryophyllene is the main contributor to the woody aroma of Maojian herbal tea. The results of the present study offer a scientific insight into the aroma profile of Maojian herbal tea.

A Comparative Study on the Muscle and Gut Microbiota of Opsariichthys bidens from Rice Field and Pond Culture Breeding Modes.

To investigate difference in the quality of the different parts (back, tail muscles, and fish skin) of Opsariichthys bidens from pond and rice field cultures, a comparative study was conducted in terms of nutritional composition, volatile flavor profiles and gut microbiota. In detail, the texture, free amino acids, fatty acids were further assessed. The results suggested that the moisture content, crude protein and crude fat content in the skin of O. bidens are higher than those in the back and tail muscles, regardless of breeding modes. The fish cultured in the rice field had a higher protein content than those from the pond culture, while the fat content of the rice field-cultured fish was significantly low compared to the fish from the pond culture, especially in the back and tail parts. A total of 43 volatile components were detected by Gas Chromatography-Mass Spectrometry (GC-MS), with a maximum of 18 types of aldehydes and the highest concentration being nonanal. Compared to pond cultures, the fish from the rice field cultures showed more abundant flavor composition and odor-active compounds. The total content of DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) in the rice field-cultured fish was higher than that of the pond group, while no significant disparity in amino acid composition was observed (p > 0.05). Comparative and clustering analyses of gut microbiota revealed notable discrepancies in the gut microbiota of O. bidens from two aquaculture systems. However, an inherent correlation between the gut microbiome and meat quality would be further emphasized in further studies. This study can offer a theoretical reference for the development of high-quality aquatic products by selecting the appropriate aquaculture models.

Characterization of key odor-active compounds in Chinese-style traditional craft beer “Li”

“Li” is a Chinese-style craft beer made from traditional Chinese ingredients including, malt, seeds of Job's tears, millet, broomcorn millet, and lily. “Li” is a masterpiece of the ancient Chinese alcoholic beverage culture. This study aimed to analyze the odor characteristics and key odor components of “Li”. Solid-phase microextraction and liquid–liquid extraction with comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry were used to analyze the beer, and 106 odor-active compounds were identified. Fifteen key odor-active compounds were identified by aroma extract dilution analysis. Sensory evaluation indicated that floral, fruity, malty, and mellow odors were the main odor characteristics. Through aroma recombination and omission experiments, 9 compounds were identified as contributing to these odor characteristics, which were: phenylethanol (floral, OAV=797), isobutanol (mellow, OAV=20), methionol (cooked potato-like, OAV=29), octanoic acid (sweat, OAV=234), hexanoic acid (sweat, OAV=19), ethyl octanoate (fruity, OAV=55), phenethyl acetate (honey-like, OAV=31), ethyl hexanoate (fruity, OAV=1), maltol (creamy, OAV=30).

Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.

Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of which 68 were present in all samples, accounting for over 99% of the total concentration. The sample fermented contained significantly higher levels of volatile metabolites (56.80 mg/g). Alcohols (22 species) and esters (26 species) were the main flavor components, with the contents accounting for 56.45 ± 3.93% and 31.18 ± 4.24%, respectively, of the total. Furthermore, 14 characteristic components were identified as potential odor-active compounds, contributing to sweet and floral apple brandy flavor. Although the characteristic components are similar, the difference in the content makes the overall sensory evaluation of the samples different. The samples formed by fermentation of four strains, which obtained the highest score (86.46 ± 0.36) in sensory evaluation, were further interpreted and demonstrated through the Mantel test. The results of the component analysis were effectively distinguished by OPLS-DA and PCA, and this validation was supported by sensory evaluation. The research results provided a technical reference for the production of coffee pulp wines.

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.

Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.

Target profiling of aroma compounds in three types of Japanese sake using solvent-assisted stir bar sorptive extraction with gas chromatography–mass spectrometry

Specially designated sake is a premium type of Japanese sake (rice wine), which meets the criteria for ingredients and production method, and is classified into three types: ginjo, junmai, and honjozo sake. This study aimed to characterize the aroma compounds of the three types using solvent-assisted stir bar sorptive extraction (SA-SBSE) with gas chromatography–mass spectrometry (GC–MS), which improved polar compound sensitivity compared with conventional SBSE. Multiple analyses by profiling of 27 commercial products, targeting 45 odor-active compounds detected using GC–olfactometry, showed characteristic compounds for each type. Through quantitative analysis, this study observed that junmai sake, with its complex aroma, contains several polar compounds, including vanillin, benzaldehyde, ethyl 2-hydroxy-4-methylvalerate, and 4-methyl-5,6-dihydropyran-2-one, indicating that these various polar compounds play a significant role in sake quality. Furthermore, target profiling for multiple samples using SA-SBES–GC–MS was first shown to be effective for elucidating the aroma characteristic of the beverage.

Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis

To decode the key odorants in Amomum tsao-ko cobs (ATC) and to examine the impact of extraction methods on key odorants, volatiles of ATC were isolated by both hydrodistillation (HD) and solvent extraction combined with solvent-assisted flavor evaporation (SE-SAFE). In total, 49 aroma-active compounds with flavor dilution (FD) factors between 1 and 8192 were detected by gas chromatography–olfactometry-mass spectrometry, of which 39 and 42 odorants were identified in the HD and SAFE extracts, respectively. The 34 odorants (FD ≥ 16) were further quantitated; odor activity value calculations, aroma reconstitution and omission experiments were conducted to evaluate their contributions to the characteristic odor of ATC, and 11 compounds were confirmed as key odorants of ATC. Furthermore, the majority of the potent odor-active compounds in the two extracts were identical, but their concentrations were significantly different. The outcomes will give a theoretical foundation for developing and utilizing ATC.

Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.

This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent-assisted flavor evaporation technique and quantified by gas chromatography-mass spectrometry (GC-MS). Odor-active compounds (OAC) were further characterized by gas chromatography-olfactometry (GC-O). In total, 96 volatile and 36 OACs were identified by GC-MS and GC-O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. PRACTICAL APPLICATION: The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant-based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant-based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.

Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry

In this study, electronic sensors, gas chromatography–mass spectrometry (GC-MS), and GC-olfactometry (GC-O) were used to analyze the flavor of pomegranate seed oil (PSO) extracted from roasted pomegranate seeds. A preliminary study was conducted to determine the extent to which roasting treatment positively affects the physicochemical and sensory properties of pomegranate seeds, and a total of four conditions including raw were selected (raw, 160 °C for 15 min, 160 °C for 20 min, 180 °C for 10 min). This study aimed to determine if the beneficial effects of roasting seeds are retained when the oil is extracted from the seeds, and to explore their potential use in the food industry as a fat-soluble material. Electronic tongue (E-tongue) analysis revealed that roasting enhanced umami and sweetness while reducing bitterness. A total of 46 and 50 volatile compounds were detected using the electronic nose (E-nose) and GC-MS, respectively. The major volatile compounds were Maillard reaction products, which were not detected in the raw samples, and the terpene content decreased after roasting. A total of 13 odor-active compounds analyzed by GC-O were identified, with the majority having odor-active value (OAV) above 1. This study provides an aroma profile of PSO that can be used as a primary database for controlling the aroma and selecting optimal roasting conditions for application in food processing.