biostudies-literatureUnknown23Li JAroma is a key sensory factor in the flavor evaluation of pak choi (<i>Brassica rapa</i> L. ssp. <i>chinensis</i> var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown. Here, the aroma profiles of three varieties of pak choi including XQC, XHJ, and Suzhouqing (CK, non-aromatic) were determined using gas chromatography-mass spectrometry (GC-MS) and relative odor activity values (rOAV). A total of 15 categories of 716 volatile metabolites were detected in the three pak choi varieties, with terpenoid metabolites identified as the major components, although in each sample the identity of the major terpenoid metabolite varied. There were 53 aroma components in XQC and 54 aroma componenFood chemistry: X101766https://www.ebi.ac.uk/biostudies/studies/S-EPMC11399562biostudies-literatureCharacterization of volatile aroma compounds in pak choi.PMC11399562Liu ZLi JHu JFeng HZhang YZhou WZheng WWang ZfalseCharacterization of volatile aroma compounds in pak choi.Aroma is a key sensory factor in the flavor evaluation of pak choi (<i>Brassica rapa</i> L. ssp. <i>chinensis</i> var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown. Here, the aroma profiles of three varieties of pak choi including XQC, XHJ, and Suzhouqing (CK, non-aromatic) were determined using gas chromatography-mass spectrometry (GC-MS) and relative odor activity values (rOAV). A total of 15 categories of 716 volatile metabolites were detected in the three pak choi varieties, with terpenoid metabolites identified as the major components, although in each sample the identity of the major terpenoid metabolite varied. There were 53 aroma components in XQC and 54 aroma componen2024-01-01T00:00:00Z2024 Oct2025-04-21T14:52:58.503Z2025-04-21T14:52:58.503ZS-EPMC113995623928023110.1016/j.fochx.2024.101766