Pigeonpeas (Cajanus cajan Milsp) is the third most important legume in Kenya after beans (Phaseolus vulgaris L) and cowpea (Vigna unguiculata L.) (Jones et al. 2002). Pigeonpea production in Kenya is concentrated in the arid and semi-arid land (ASAL) of Eastern Kenya. The region is characterized by malnutrition, due to the lack of sufficient animal protein. A study undertaken by Salome (2016) in Makueni County reported that food consumption patterns were poor with the majority of children (79.1%) consuming foods prepared from maize (Zea mays L.). The high nutritive value of pigeonpeas is the rationale for its importance among smallholder farmers in the region (Odeny, 2007). Therefore, the crop is a supplement to cerealbased rural diets which are deficient in protein.Pigeonpea is utilized at the household level as green vegetable peas, which are shelled manually from pods (Shiferaw et al., 2008).Vegetable pigeonpeas are highly perishable and thus have an inherently short shelf life. Due to the scarcity of post-harvest management options, farmers sell pigeon peas fresh from field harvest resulting in lower market price due to excess in produce at harvest periods.Studies on the effect of post-harvest management on vegetables have been reported. For example, Onyango and Silim (2000) observed that storage of shelled short duration pigeonpeas genotypes at ambient temperatures (21 ± 3℃) led to the loss of ascorbic acid and soluble sugars but increased the total titratable acidity. Changes in the vegetable soybean quality, mainly moisture, vitamin C, minerals, and sugar during cold storage have been reported (Czaikoski et al., 2012). Similarly, it has been reported that ascorbic acid, starch,

Whisky, brandy, rum, and Chinese baijiu are popular distilled spirits globally, and the volatile components play an essential role in the aroma of these distilled liquors. Volatile compounds in whisky, brandy, rum, and three main aroma types of Chinese baijiu (strong, light, and sauce) were investigated using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC×GC–TOFMS). Two significant variable detection approaches, the variable importance in the projection (VIP) and nonparametric test (Mann–Whitney U test), were compared to determine the volatile markers among these samples. It was found that the VIP model was more efficient in screening significant variants than the U test. A total of 117 common markers were selected by both the VIP and U test methods with potential aroma contributions. Esters and acids were the main aroma markers for baijiu, diethyl esters were the main aroma markers for brandy, whereras pyrazines, lactones, and furans were the main aroma markers for whisky. Based on the chosen markers, different unknown distilled liquors were successfully classified in the model validation. This study provided a feasible methodology for spirit sample speculation based on volatile composition obtained by GC×GC‐TOFMS.