Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata 'Chachiensis') with different aging years via sensory and metabolomic approaches.

[Display omitted] • Flavor metabolic profile and sensory attributes of GCP altered with aging time. • Four volatiles were identified as the characteristic aroma compounds of GCP. • Key volatiles affect the perception of GCP aroma with different aging years. • An effective machine learning model was constructed for predicting GCP aging years. Guangchenpi (GCP), which is the peel of Citrus reticulata 'Chachiensis', is widely used as an herbal medicine, tea and food ingredient in southeast Asia. Prolonging its aging process results in a more pleasant flavor and increases its profitability. Through the integration of sensory evaluation with flavoromic analysis approaches, we evaluated the correlation between the flavor attributes and the profiles of the volatiles and flavonoids of GCP with various aging years. Notably, d-limonene, γ -terpinene, dimethyl anthranilate and α -phellandrene were the characteristic aroma compounds of GCP. Besides, α -phellandrene and nonanal were decisive for consumers' perception of GCP aging time due to changes of their odor activity values (OAVs). The flavor attributes of GCP tea liquid enhanced with the extension of aging time, and limonene-1,2-diol was identified as an important flavor enhancer. Combined with machine learning models, key flavor-related metabolites could be developed as efficient biomarkers for aging years to prevent GCP adulteration. [ABSTRACT FROM AUTHOR]