Chemometrics characterization of volatile changes in processed bayberry juice versus intact fruit during storage by headspace solid‐phase micro‐extraction combined with GC–MS

Chinese bayberry deteriorates rapidly after harvest. To gain a better understanding of flavor deterioration, we investigated the volatile changes in processed bayberry juice and intact fruits using HS–SPME/GC–MS during storage. The concentration of hexanal, which has a “grass” aroma, and other associated aldehydes significantly decreased (p < .05) during storage, and it is likely that these losses are responsible for the decrease in freshness. Ethanol (“alcoholic” note), ethyl acetate (“fruity” note), and acetic acid (“sour” note) were found to contribute to off‐flavor accumulation, and large increases were detected in both the bayberry juice and fruit. Meanwhile, increased concentrations of 3‐methyl‐1‐butanol, 1‐nonanol, ethyl hexanoate, and hexanoic acid were found in the bayberry juice. In contrast, storage of the intact fruit resulted in increased concentrations of terpinen‐4‐ol, methyl acetate, and γ‐terpinene. PRACTICAL APPLICATIONS: GC–MS fingerprinting is useful for practical application to catch the volatile changes and freshness during postharvest storage of bayberry fruit and juice.