blueberry wine, volatile flavor component, sensory quality, correlation, relative odor activity value, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and relative odor activity value (ROAV). The sensory quality of these wines was analyzed by quantitative descriptive analysis (QDA), and Pearson correlation analysis between volatile flavor compounds and sensory evaluation was conducted. The results showed that a total of 411 volatile flavor compounds were identified from 5 blueberry wines, including 85 esters, 74 benzenoids, 69 alcohols, 73 terpenoids, 34 ketones, 26 heterocyclic compounds, 18 aldehydes, 10 hydrocarbons, 3 acids, and 19 others. Among them, 38 important aroma compounds (0.11), and 4 characteristic aroma compounds (ROAV>10) were detected in 5 commercial blueberry wines. Correlation analysis results showed that (E)-β-ionone, D-limonene, and 1-octen-3-one were significantly correlated with the unique fruity and plant aroma characteristics of blueberry wines (P