Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS

Hawthorn is valued for its pleasant flavor and health benefits. Heat treatment is commonly used to enhance its nutritional quality, but it significantly alters the aroma and taste of the fruit. Sensory evaluation of these changes remains limited, and the underlying mechanisms are not fully understood. This study employed electronic tongue, electronic nose, liquid chromatography, and GC-IMS to analyze sensory and compositional changes in hawthorn during heat treatment. Results showed a significant increase in 5-hydroxymethylfurfural (HMF), a Maillard reaction product, which correlated strongly with bitterness measured by the electronic tongue. Odor changes detected by the electronic nose were closely associated with differential volatile components identified via GC-IMS. Among these, 2-methyl-1-pentanol showed strong correlations with multiple electronic nose sensors, indicating its notable influence on odor changes. This work provides sensory and compositional insights into flavor changes during heat treatment and offers technical references for optimizing processing techniques and developing high-quality products.