The major characteristic aroma components of Japanese apricot fruit grown in Dayi county, Sichuan Province were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) based on odor activity values (OAVs). The pattern of accumulation of the major aroma components was investigated by analysis of aroma precursors and their correlation with climate factors was analyzed. The results showed that ethyl butyrate, β-myrcene, ethyl 3-methyl-butyrate, benzaldehyde and nonanal were the major characteristic aroma substances of Japanese apricot fruit, and C₆ and C₉ compounds were the major aroma components. C₆ aroma substances had a high correlation with unsaturated fatty acid precursors. There was a positive correlation between the synthesis of C₆ and C₉ aroma substances. Climate significantly affected aroma accumulation during fruit ripening. Precipitation was the key factor affecting the content of C₆ substances in the early ripening stage, mainly affecting the accumulation of bound hexenol. At the late stage of maturity, air temperature had a great influence on the content of free substances such as hexanol and hexanoic acid. These results provide a basis for follow-up research to analyze the flavor and quality of processed Japanese apricot fruit, explore the effects of climate factors on Japanese apricot fruit and its products, and identify the production region of raw materials and processed products for flavor evaluation.

This study employed gas chromatography-mass spectrometry (GC-MS) in conjunction with gas chromatographyion mobility spectrometry (GC-IMS) to identify the characteristic volatile organic compounds (VOCs) in white peppers from global major production regions. Furthermore, the antioxidant activity of white pepper essential oil was evaluated, and the key volatile components were analyzed. The results revealed a total of 40 VOCs were identified, the predominant ones being terpenes and acids, which altogether accounted for over 80% of the identified compounds. Significant variations in the composition and concentrations of VOCs were observed among white pepper samples from different regions, which was the key factor contributing to the differences in their aroma profiles. Furthermore, the characteristic aroma of white peppers from different regions was primarily concentrated on fruity, floral, and other pleasant aromas, as well as undesirable odors such as fecal and sweaty notes. Additionally, a significant correlation was found between the antioxidant activity and volatile terpenes of white pepper essential oils. These findings provide a theoretical foundation for further exploration of the suitability of white peppers from different geographical origins for various processing applications.