A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties

We applied a flavoromics approach to understand pear flavor and identify volatiles predictive of specific ortho- and retro-nasally perceived aromas in five New Zealand-grown pear varieties. Volatile profiling using GC-ToF-MS and sensory evaluation using a consumer panel were conducted. Distinct varietal differences were evident with varying separation patterns based on 178 volatile compounds, which also correlated with overall consumer liking separation patterns. Chemistry and sensory data integration revealed positive and negative correlations among volatile compounds in flesh and skin and ortho- and retro-nasally perceived aroma notes. Many alcohols and terpenes were positive predictors of green-grassy retronasal aroma, while many of the same compounds were negative predictors of fruity aromas. Several other alcohols were negative predictors of fresh orthonasal aroma, while ethyl and acetate esters were positive predictors. This first pear flavoromics study generated new knowledge on pear flavor and consumer perception that would be useful for breeders and industry.