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While physicochemical parameters and major volatile organic compounds (VOCs) were similar across the varieties, their concentrations varied significantly. A total of 86 volatiles were detected by GC\u2013MS, whereas GC\u2013IMS identified 38, with orthogonal partial least squares discriminant analysis (OPLS\u2010DA) revealing 29 (GC\u2013MS) and 14 (GC\u2013IMS) significant markers. Key odor\u2010active compounds contributing to aroma differentiation included alcohols, aldehydes, and ketones, such as (\n                      <jats:italic>E<\/jats:italic>\n                      )\u20102\u2010nonenal (green, fatty), geraniol (floral), and 1\u2010octen\u20103\u2010ol (mushroom\u2010like). Notably,\n                      <jats:italic>Zaohua<\/jats:italic>\n                      exhibited a distinctive fresh\u2010green character attributed to elevated (\n                      <jats:italic>Z<\/jats:italic>\n                      )\u20102\u2010nonenal content, whereas\n                      <jats:italic>Yeyong<\/jats:italic>\n                      possessed unique floral scent characteristics distinct from other varieties. Sensory and E\u2010tongue analyses confirmed distinctive characteristics in aroma and taste:\n                      <jats:italic>Hucheng Wild<\/jats:italic>\n                      (\n                      <jats:italic>HW)<\/jats:italic>\n                      showed pronounced sourness and bitterness, whereas\n                      <jats:italic>Suining White (SW)<\/jats:italic>\n                      and\n                      <jats:italic>E9:11<\/jats:italic>\n                      displayed prominent sweetness and umami attributes. An integrated analysis of VOCs, flavor amino acids, nucleotides, and sensory attributes highlighted the varietal differences in flavor, providing a theoretical foundation for lotus root classification and processing.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study identifies key flavor compounds and taste characteristics across 10 lotus root varieties through integrated sensory analysis and instrumental profiling. The findings provide valuable insights for food producers and breeders, aiding in the selection of lotus root cultivars with desirable taste profiles for both fresh consumption and product development.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71069","type":"journal-article","created":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T14:02:57Z","timestamp":1776607377000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["GC\u2013IMS and GC\u2013MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among Lotus Root Varieties"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-6642-0641","authenticated-orcid":false,"given":"Minghui","family":"Xu","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering Yangzhou University  Yangzhou 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