Storage Stability and Volatile Release of Cinnamon‐Enhanced Liquid Candy Fillings Evaluated by a Lab‐Made Electronic Nose and Spectroscopy

The aroma, the main quality attribute, is affected by temperature and storage time. This study aimed to develop liquid candy filling formulations incorporated with cinnamon bark essential oil (CBEO) and evaluate the diffusion of their volatile compounds during storage using a laboratory‐built electronic nose (e‐nose). Three formulations with different CBEO concentrations (F0.5%, F1.0%, and F1.5%) were developed and stored for 105 days at 20°C and 40°C. Throughout this period, physicochemical parameters (viscosity, water activity, moisture, soluble solids, and color) were monitored, in addition to investigating structural changes by ATR‐FTIR spectroscopy (Fourier transform infrared spectroscopy). Volatile diffusion was evaluated by e‐nose, along with release kinetics. The data were subjected to PCA (Principal Component Analysis) and LDA (Linear Discriminant Analysis) chemometric analyses for sample discrimination. The results revealed significant changes in physicochemical parameters during storage. Changes in volatile profiles were detected by the e‐nose from the 15th day onwards, especially at 40°C, indicating accelerated diffusion of aromatic compounds under this condition. ATR‐FTIR spectroscopy combined with chemometrics showed lower discriminatory capacity than the e‐nose. The kinetic modeling of aroma diffusion fitted adequately to first and second‐order models, with higher rate constants (k) at 40°C, confirming the significant influence of temperature. It is concluded that the electronic nose is a sensitive tool for detecting early aromatic changes in CBEO fillings and, combined with kinetic modeling, allows predicting volatile behavior, as well as being an effective tool for routine monitoring of aromatic quality in sugar‐based systems.