Metabolomic profiles and differential metabolites of volatile components in Changshan-huyou pericarp during different growth and development stages.

Citrus fruits possess a distinctive aroma and flavor, with Changshan-huyou (CACH) standing out due to their considerable edible and medicinal value. However, the volatile components (VOCs) in the CACH pericarp (CP) remain underexplored. In this study, gas chromatography-mass spectrometry (GC-MS) was utilized to qualitatively analyze VOCs in 27 CP samples across different growth stages.