为探究青果期、转色期和成熟期蓝莓果实风味变化，采用顶空固相微萃取-气相色谱-四极杆飞行时间质谱结合气味活性值，分析了4个蓝莓品种（LBS、ZB、FX和SXL）的挥发性物质组成和含量的变化规律。结果表明，共鉴定出191种化合物（含40种关键香气物质），其中萜烯类物质是果实中最主要的香气成分，其数量（54）和浓度（42455.36 μg·kg-1）最高。在3个发育时期中，转色期是蓝莓果实风味变化的重要阶段，在青果期、转色期和成熟期中分别检出149种（34723.06 μg·kg-1）、128种（31417.00 μg·kg-1）、114种化合物（32547.89 μg·kg-1），从化合物浓度来看，醛类和醇类物质逐渐上升，酮类和酯类物质逐渐下降，而萜烯类物质在品种间变化规律不同。上述品种在3个发育时期的共性关键差异标志物为己醛和芳樟醇。通过风味轮廓分析，LBS、FX和SXL发育过程中始终以花香为主，而ZB在青果期以浓郁的花香为主，随着果实发育成熟，最终形成一种花香和草本香等混合的独特香气。该研究为蓝莓果实发育过程中风味形成及变化提供理论依据。

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.

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