This study aimed to explore the cause of the flavor quality differences between green areca nut and smoked areca nut. Fresh areca nut was used as a control. We determined the contents of soluble sugar and titratable acid as taste-active compounds in the areca nut samples. The volatile components were extracted, identified and analyzed by head-space solid phase microextraction-gas chromatography-mass spectrometry. The results showed that there was a significant difference in titratable acid and some volatile components such as aldehydes and phenols between green and smoked areca nut, which affe...
