eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-04-24 12 4 216 227 10.12691/jfnr-12-4-6 JFNR20241246 article Ge Gao 1 Ziyan Zhang 1 Shipeng Gao 1 Jing Chen 1 Changlin Cheng 1 Xinxing Li 2 Lin Chen 3 Bo Li address: libo@caep.org.cn 4 College of Logistics, Beijing Wuzi University, Beijing 101149, China College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China China International Engineering Consulting Corporation, Beijing 100048, China State Environmental Protection Key Laboratory of Environmental Planning and Policy Simulation, Chinese Academy of Environmental Planning, Beijing, 100043, China To differentiate eleven colorful pomelo varieties, which came from the main producing area of four geographical province in China, physicochemical properties and sensory evaluation was studied. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile components. Olefins, aldehydes, alcohols and ketones represented the most abundant volatile compounds in all varieties of colorful pomelo juices. 38 aroma-active compounds were perceived by the trained panel of judges by using detection frequency analysis method (DFA). Partial least squares-discriminant analysis (PLS-DA) combining DFA analysis was applied to distinguish four main origins of the eleven colorful pomelo varieties from China. https://pubs.sciepub.com/jfnr/12/4/6/jfnr-12-4-6.pdf geographical identification colorful pomelo GC-MS PLS-DA