cc_byXu, ZhenliLiu, JingKreissl, JohannaOellig, ClaudiaVetter, WalterSteinhaus, MartinFrank, StephanieRodov, Victor2025-07-232025-07-232025https://doi.org/10.3390/foods14132303https://hohpublica.uni-hohenheim.de/handle/123456789/17947Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC–O remained unclear.engHouttuynia cordataGas chromatography–olfactometry (GC–O)Comparative aroma extract dilution analysis (cAEDA)Flavor dilution (FD) factor3-oxododecanal(1Z)-1-hydroxydodec-1-en-3-one(2Z)-3-hydroxydodec-2-enalKeto–enol tautomerismGibbs free energy630Article2025-07-18