We used Gas Chromatography-Olfactometry (GC-O), Solid Phase Micro Extraction (SPME), Gas Chromatography-Mass Spectromertry (GC-MS) Aroma Extract Dilution Analysis (AEDA), and various other techniques to determine and quantitate the volatile compounds responsible for the flavor/aroma profile of the pawpaw fruit. This was one of my first research projects related to flavor chemistry, and it resulted in the publication of a manuscript in the Journal of Food Research.