Volatile flavor profiling of mint (Mentha spicata L.) under different cooking methods using GC-IMS and E-nose

Mentha spicata L. (mint) is commonly used as a culinary ingredient. This study systematically investigated the volatile flavor profiles of mint subjected to diverse culinary treatments—boiling, frying, roasting, and crushing—using gas chromatography–ion mobility spectrometry (GC-IMS), sensory evaluation, electronic nose (E-nose) analysis, and multivariate statistical methods. A total of 85 volatile compounds were identified, including terpenes (22), ketones (17), aldehydes (17), alcohols (16), esters (3), acids (2), pyrazines (3), aromatic hydrocarbons (1) and other compounds (4). Crushed mint exhibited a volatile profile closely resembling that of raw mint, dominated by aldehydes, ketones, and terpenes such as verbenone and (E)-2-hexenal, along with notable minty and grassy odor. Boiling partially retained monoterpenes (e.g., β-pinene, β-thujene) but markedly reduced green-associated aldehydes, whereas frying led to changes of volatiles and produced distinct fatty and fruity notes. Roasting promoted the accumulation of pyrazines, notably 2,3,5-trimethylpyrazine, which drove the characteristic roasted-like aroma. Among 44 discriminant compounds identified by variable importance in projection (VIP > 1), these chemical shifts were consistently reflected in sensory evaluation: raw and crushed samples retained pronounced cooling and herbaceous attributes, while thermal treatments shifted the sensory profile toward roasted, fatty, and fruity notes. E-nose analysis suggested that cooking methods significantly affect the global volatile alteration in mint. Overall, culinary processing modulates mint aroma primarily by altering the relative abundance of volatile compounds or generating heat-induced odorants. These findings provide practical guidance for flavor design and quality control in mint-based culinary products.