• Aroma property of wampee fruit was evaluated by E-nose, GC–MS, and GC–IMS. • Taste property of wampee fruit was evaluated by E-tongue and HPLC. • 11 Volatile compounds and 12 taste substances were identified as crucial compounds. • The seed possessed the most intense and pungent aroma but the lightest taste. • The peel had a citrus aroma similar to pulp, but is sourer and more astringent.

It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS. Subsequently, the odor activity value (OAV) was calculated to specify the primary aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the potentially critical aroma on the basis of p value, fold change (FC), S-plot, jack-knifing confidence interval, variable importance for projection (VIP), and the Shared and Unique Structures (SUS) plots. As a result, five compounds (methyl acetate, (E)-hex-2-enal, benzaldehyde, [(Z)-hex-3-enyl] acetate, and 5-ethyloxolan-2-one) were considered as critical aromas. Moreover, the multi-classification model was developed with an outstanding performance (accuracy of 100%) using the five critical aroma. Moreover, the potential chemical basis of odors was sought through sensory evaluation. In addition, this study provides the theoretical and practical foundation for geographical origin traceability and quality evaluation.