Multimodal analysis of the quality traits and flavor volatiles in the steamed endosperm of Gleditsia seed (EGS) from different varieties

The endosperm of Gleditsia species seeds (EGS) is a promising functional food. However, the volatile components and textural properties of different EGS varieties after steaming remain poorly understood. In this study, three steamed EGS varieties (LEGS, the endosperm of Gleditsia sinensis seeds; MEGS, the endosperm of G. japonica evar. Delavayi seeds; and SEGS, the endosperm of Gleditsia japonica seeds) were characterized via electronic nose, HS-SPME‒GC–MS, and texture profile analysis. Notably, compared with MEGS and SEGS, LEGS had superior textural properties (e.g., adhesiveness and springiness). A total of 757 VOCs were identified and the results revealed that the steamed EGS contained high levels of alkanes and sulfur compounds. On the basis of the relative odor activity value (ROAV), 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl- make the greatest contributions to the flavor of EGS. A total of 44, 22, and 28 volatile differential compounds were detected across the three control groups of LEGS vs. MEGS, LEGS vs. SEGS, and MEGS vs. SEGS, respectively. This study provides valuable insights into the differences in volatile flavor among steamed EGS of different varieties. The findings can also serve as a scientific basis for processing different EGS varieties. • The GC-MS analysis of steamed Gleditsia seed endosperm revealed 757 VOCs. • 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl-, contributes most significantly to flavor. • There are 58 differential metabolites in all control groups. • Terpenoids were the key metabolites determining flavor differences.