Integrated Sensomics, Volatilomics and Molecular Docking to Reveal the Key Aroma Compounds in Ruichang Yam

Aroma compounds are key indicators during the harvest period of yam. In this study, sensomics and volatilomics analyses were used to reveal the aroma compounds of RCYs (Ruichang yams) at different harvest periods (R1 to R5, from early to late harvest).The aroma sub-attributes of RCYs at different harvest periods showed significant differences, and the odor was dominated by grassy (R1 and R2), sweety (R3 and R4) and herbal (R4). Grassy intensity exhibited the strongest negative-dependence with harvest time. A total of 24 aroma compounds were identified in RCY. Based on chemometrics, quantification, odor activity value (OVA) and aroma character impact (ACI), the five periods had 11, 11, 12, 14, 14 compounds with OAVs > 1.Among these, the ACI of 2-Methoxy-3-isobutyl pyrazine was most significant. Aroma recombination and omission confirmed that 10 compounds were regarded as key differential aroma compounds, including, 2-methoxy-3-isobutyl pyrazine, butyl acrylate, 2-heptanone, (Z)-non-2-enal, benzeneacetaldehyde, decanal, phenylethyl alcohol, benzyl alcohol, (E)-2-octenal and benzaldehyde.Molecular docking further revealed that 2-methoxy-3-isobutyl pyrazine formed the most stable bond with its receptor. Collectively, these findings enhance the understanding of aroma characteristics in RCY and provide valuable insights for identifying flavor indicators to guide the selection of high-quality cultivars.