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To identify the key odorants in Amomum tsaoko cobs (ATC) before and after enzymatic treatment, solvent extraction (SE) followed by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to extract and analyze volatile components in ATC. A total of 82 compounds were identified, including 32 odor-active compounds. Quantitative analysis was conducted by the internal standard method, and the concentrations of odor-active compounds in fresh ATC, and ATC treated by cellulase, β-glucosidase or their mixture were 237 562.17, 220 738.79, 296 759.57 and 284 809.47 μg/kg, respectively. Based on their concentrations and thresholds, odor activity values (OAVs) were calculated, and 19 odorants with OAV equal to or greater than 1 were determined as the key odorants of ATC. The numbers of key odorants in fresh ATC, and ATC treated by cellulase, β-glucosidase or their mixture were 16, 15, 16 and 15, respectively. Because of their different key odorants, the extracts had different odor characteristics. Different enzymes should be selected for the extraction of aroma components from ATC according to practical needs.

[Display omitted] • Aroma components of ripe capparis spinosa L. fruit (RCF) were identified. • Thirteen odor-active compounds were reported for the first time in RCF. • Eleven compounds were determined as the key odorants of RCF. • Whether isothiocyanates contribute to overall aroma profile of RCF was studied. To characterize the key odorants in ripe Capparis spinosa L. fruit (RCF) and to investigate changes in the odorants after storage, volatiles were captured by both solid-phase microextraction and solvent extraction combined with solvent-assisted flavor evaporation; a total of 22 aroma-active regions were detected in the isolates by gas chromatography–olfactometry. Of 19 odor-active compounds identified positively, 13 odorants were found in RCF for the first time; their flavor dilution factors ranging from 1 to 512 were measured by an aroma extract dilution assay. Eleven odorants were determined as the key odorants by stable isotope dilution analysis, odor activity value (OAV) calculation, and recombination experiments. To further investigate the changes in odorants after storage, their concentrations and OAVs were determined. The results showed that the number of key odorants did not change before and after storage, but the concentrations of octanoic acid, sotolon, and 3-methylbutanoic acid increased markedly. [ABSTRACT FROM AUTHOR]