biostudies-literatureChen JNthe liaoning revitalization talents programthe science and technology support program from shenyang city4108-4121https://www.ebi.ac.uk/biostudies/studies/S-EPMC9525488biostudies-literatureUnknown59(10)<i>Dongli</i>, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in <i>Dongli</i> using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that <i>Dongli</i> of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzJournal of food science and technologyCharacterization of aroma-active compounds in <i>Dongli</i> by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry.PMC9525488XLYC180727017136800Gao QHan HTLiu CJXue YLZhang JWTanokura MChen JNWang XWfalseCharacterization of aroma-active compounds in <i>Dongli</i> by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry.<i>Dongli</i>, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in <i>Dongli</i> using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that <i>Dongli</i> of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benz2022-01-01T00:00:00Z2022 Oct2025-04-05T09:43:03.32Z2025-04-05T09:43:03.32ZS-EPMC95254883619335510.1007/s13197-022-05463-8