Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

•Two compatible extraction methods were jointly used for volatiles capture from muskmelon juice.•Heat-induced odor profile changes were studied by sensory evaluation and GC × GC–TOF.•Off-note-active odorants were identified by GC–O with the help of GC × GC–QTOF–MS.•Key off-odors were screened using SHDA and AEDA, OAV calculation and addition experiment.•The combination of GC–O and GC × GC–QTOF–MS is a powerful tool for off-odor analysis.