Elucidation of aroma-contributing compounds in Shaobings based on the Sensomics approach

Shaobing, a traditional Chinese staple food, has a complex aroma profile; however, its key aroma-active compounds remain unclear. In this study, the aroma profile of Shaobing was characterized and the key aroma-active compounds responsible for its unique aroma were identified. Volatile compounds were isolated by solvent-assisted flavor evaporation and analyzed using gas chromatography–mass spectrometry, gas chromatography-olfactometry, aroma extract dilution assay, odor activity value analysis, multivariate analysis, aroma recombination, and omission tests. A total of 118 volatile compounds were identified, 49 of which were aroma-active compounds. Among these 49 compounds, 32 compounds had odor activity values greater than 1, with 10 compounds were closely associated with aroma variation among Shaobing samples. Aroma recombination reproduced the characteristic aroma profile, while omission tests confirmed 19 key odorants, including 2,3-butanediol, acetoin, eugenol, and anethole. These findings clarify the molecular basis of Shaobing aroma and provide a reference for flavor quality evaluation and product development.