Abstract:To investigate the flavor changes in blueberry fruits during the green fruit stage, middle-ripen stage, and mature stage, the headspace-solid-phase microextraction-gas chromatography-quadrupole flight time mass spectrometry combined with Odor Activity Value was used to analyze the variations in the composition and content of volatile compounds of four blueberry varieties (LBS, ZB, FX, and SXL). The results revealed the identification of 191 compounds, including 40 key aromatic compounds, with terpenes being the predominant aroma components in blueberry fruits. Terpenes exhibited the highest number (54) and concentrations (42455.36 μg·kg-1). Among the three developmental stages, the middle-ripen stage was identified as a critical phase for flavor transformation in blueberry fruits. Specifically, 149 (34,723.06 μg·kg-1), 128 (31,417.00 μg·kg-1), and 114 compounds (32,547.89 μg·kg-1) were detected in the green fruit, middle-ripen, and mature stages, respectively. In terms of compounds concentrations, aldehydes and alcohols gradually increased, while ketones and esters gradually decreased. However, the concentration of terpenes varied differently among the cultivars. The common key differential marker compounds of the above varieties at three developmental stages were hexanal and linalool. Flavor profile analysis indicated that LBS, FX, and SXL predominantly exhibited a floral aroma throughout development, whereas ZB displayed a strong floral aroma during the green fruit stage, which evolved into a unique mixed aroma characterized by floral and herbal aromas as the fruits matured. This study provides a theoretical foundation for understanding the formation and variation of flavor during the development of blueberry fruits.
