Elucidating key aroma compounds of braised squab and providing insights into their potential precursor

20 shared key aroma compounds were identified from braised squab from different sources. • The influence of key aroma compounds on the overall aroma profile of braised squab was clarified. • The unique contributions of key aroma compounds to different aroma attributes were revealed through the PLSR model. • The sources of key aroma compounds were clarified and their potential precursors were analyzed through the recipe omission models. The key aroma compounds of braised squab from different sources and their potential precursor sources were investigated by molecular sensory science approaches. A total of 58 volatile compounds were identified from different samples, including 20 shared key aroma compounds, which contribute differently to aroma attributes and overall aroma. Partial least squares regression and aroma source analysis indicated that the key aroma compounds contributing significantly to meaty (methional, 1-octen-3-ol) and fatty notes (hexanal, benzeneacetaldehyde, 2-pentyl-furan) mainly originate from raw squab. Condiments and the crisping agent provided precursor sources for roasty (2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine) and caramel-sweet (furfural, maltol) notes. Spices provided a variety of key aroma compounds with plant aroma, and they significantly contributed to spiced-braised notes (terpinen-4-ol, o-cymene, d -limonene, eucalyptol, and anethole) of braised squab. Substantially, the condiments, spices, crisping agent, and raw squab together created the characteristic aroma of braised squab under the various chemical reactions.