Quantitative descriptive sensory analysis (QDSA), gas chromatography-ion mobility spectrometry (GC-IMS) and Heracles NEO electronic nose (E-nose) combined with chemometrics were used for differential analysis of volatile compounds in essential oils (EOs) extracted from sweet orange peels (blood and navel) using cold pressing (CP), microwaveassisted hydrodistillation (MAHD) or spinning cone column (SCC). The results indicated that significant variations in flavor composition were found among the three EOs. The CP oil had the highest sensory preference with stronger fruity, sweet, and floral aromas. The MAHD oil had stronger fatty, green, and woody aromas, and the SCC oil had a lower aroma intensity. A total of 64 volatile components were identified by GC-IMS, terpenes, alcohols and aldehydes being the major ones, followed by acids, esters and other compounds. The fingerprint indicated that the contents of terpenes in the CP and MAHD oils were significantly higher than that in the SCC oil, whereas the contents of alcohols and aldehydes in the MAHD and SCC oils were significantly higher than those in the CP oil. Based on relative odor activity value (ROAV), β-myrcene and linalool were identified as the major contributors to the flavor of sweet orange EO. Moreover, using GC-IMS combined with partial least square discriminant analysis (PLS-DA) and variable importance in the projection (VIP), 13 differential volatile compounds were identified as aroma markers to distinguish among the 6 oils. Additionally, E-nose combined with principal component analysis (PCA) and discriminant factor analysis (DFA) also successfully distinguished among the 6 EOs according to their volatile compounds.

In this study, fruit blocks of 10 mango varieties such as ‘Xiaotainong’ and ‘Guiqimang’ were rapidly frozen in liquid nitrogen. After thawing, their texture characteristics, taste characteristics, volatile flavor composition, total soluble solids (TSS) content, and total phenolic content were determined using a texture analyzer, an electron tongue, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, with the aim of exploring the freezing adaptability and application potential of different mango varieties and selecting mango varieties suitable for making frozen fruit blocks. The results showed significant differences in freezing adaptability and quality characteristics among varieties. ‘Xiaotainong’ and ‘Guiqimang’ mangoes exhibited high contents of TSS and total phenols as well as high sweetness levels. Conversely, ‘Daguifei’ mangoes had the highest juice loss rate, reflecting poor freezing adaptability and low palatability after thawing. The hardness, elasticity, and chewiness of ‘Xiaotainong’ ‘Guiqimang’and ‘Daqingmang’ mangoes were outstanding after thawing, while ‘Daguifei’ and ‘Xiaoguifei’ mangoes had the poorest texture, showing severe softening after thawing. ‘Xiaotainong’ mangoes had the largest number and amount of volatile compounds, (280.96 ± 26.02) mg/kg, with terpenes being the predominant ones, contributing to its strong fruity aroma. The results of electronic tongue analysis and sensory evaluation corroborated that ‘Xiaotainong’ performed exceptionally well in terms of appearance, texture, taste, and aroma, being the most palatable variety. In conclusion, ‘Xiaotainong’ mangoes, with high sweetness, rich aroma, and excellent texture, is suitable for the development of frozen mango blocks for direct consumption or as an ingredient for premium foods. The findings provide theoretical support for the selection of mango varieties and the development of frozen mango products.