Volatile Compounds Analysis and Sensory Profiling of Xinjiang Ili Different Floral Source Honey via GC‐O‐MS, GC‐IMS and GC × GC‐TOF MS

ABSTRACT This study analyzed volatile compounds in twelve Xinjiang Ili honeys using gas chromatography‐ion mobility spectrometry (GC‐IMS), comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF MS), and gas chromatography‐olfactic‐coupled mass spectrometry (GC‐O‐MS), identifying distinct aroma profiles across floral origins. Correlation network analysis (quantitative descriptive analysis (QDA), partial least squares discriminant analysis (PLS‐DA), and odor‐specific measurement estimation (OSME)) revealed key sensory drivers: “floral,” “fruity,” “herbal,” “sweet,” and “pungent” attributes were linked to cis‐linalool oxide, ethyl benzoate, 1‐hexanol, γ‐nonanolactone, and isophorone. A novel flavor wheel visualized unique sensory characteristics of Ili honeys, highlighting their diversity. The findings enhance understanding of honey flavor chemistry and provide a scientific foundation for sensory optimization and origin‐specific product development of regional honeys. GC‐IMS enables rapid aroma fingerprinting.