Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three Cucurbita moschata and Cucurbita maxima cultivars

Pumpkin ( Cucurbita moschata and Cucurbita maxima ) is a nutrient-rich vegetable, yet cooking-induced changes in comprehensive quality attributes across cultivars remain poorly understood. Here, the effects of steaming, boiling, and baking on taste components, texture, nutritional quality, and volatile profiles were systematically evaluated in three pumpkin cultivars. Sugar and starch contents were largely unaffected by cooking, whereas textural properties were significantly altered, with baking causing the least structural disruption. Steaming and boiling increased organic acid and vitamin C contents as well as antioxidant activity. Boiling enhanced carotenoid extractability, with Tian Mi highest at 3.13 mg/g DW. Cultivar-dependent differences were observed: Dan Hong showed higher hardness, chewiness, and gumminess, while Zhen Mi exhibited greater total volatile content. Volatile analysis revealed that cooking, particularly boiling, reduced green and earthy odorants while increasing key aroma-active compounds, including furfural and 4-vinylguaiacol. Overall, boiling provided the most favorable balance between nutritional enhancement and aroma improvement. • Cooking methods differently affect pumpkin texture; baking causes the least change. • Steaming and boiling increase organic acids, potentially reducing taste quality. • Boiling enhances carotenoids, reaching 3.13 mg/g DW in C. moschata TM. • Steaming and boiling improve vitamin C content and antioxidant activity. • Boiling reduces green/earthy notes and increases sweet, caramel-like aroma compounds.