eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-03-14 6 3 158 167 10.12691/jfnr-6-3-4 JFNR2018634 article Ge Gao 1 2 3 Noopur Gosavi 4 Xueli Pang 5 Hui Zou 5 Haihua Liu 5 Yan Ma 5 6 Zhenzhen Xu xuzhenzhen@caas.cn 7 Xiaojun Liao 7 College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Advanced Innovation Center for Food Nutrition and Human Health; National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China 266101 Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture, Beijing 100081, China To differentiate different kinds of pink pomelos, which came from the main producing area of pink pomelo varieties in China, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile profiles of different varieties. Olefins, alcohols, ketones represented the most abundant volatile compounds in all varieties of pink pomelo juices. There are 38 aroma-active compounds perceived by the trained panel of judges by using detection frequency analysis method (DFA). Principal components analysis (PCA) combining GC-MS analysis was applied and successfully distinguished six varieties of pink pomelo juices from four different geographical regions of China, which is in accordance with their vegetal sampling location. Further, partial least squares-discriminant analysis (PLS-DA) indicated that this model is good in correlating citrus odor. Decanal, hexan-1-ol, γ-selinene could be identified as the main characteristics to distinguish different varieties. http://pubs.sciepub.com/jfnr/6/3/4/jfnr-6-3-4.pdf pink pomelo geographical identification GC-MS PCA PLS-DA