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cIdentification of key flavor compounds in fruit radish (Raphanus sativus L.) using random forest modeling
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DOI：10.1016/j.jfca.2026.109327.png)
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Abstract
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• Defined a “fruit-like” flavor fingerprint distinguishing fruit from common radish. • Revealed a low-acid, umami-rich, ester-dominated flavor chemistry in fruit radish. • Random forest identified five key VOCs as robust markers of fruit-radish aroma. • Mantel tests linked key chemo-markers to perceived sweet, sour, and bitter tastes.
Keywords:
Fruit radish
Random forest modeling
GC-IMS
E-tongue
Volatile compounds
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