Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.

Dongsheng Cui, Weijia Zhao, Xin Wei, Yu Wang, Yongce Huang, Yuchen Cai, Changqing Duan, Cheng Liu, Yibin Lan

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Dongsheng CuiCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Weijia ZhaoCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Xin WeiLiaoning Institute of Pomology, Yingkou, Liaoning, 115009, China.

Yu WangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

Yongce HuangCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Yuchen CaiCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Changqing DuanCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Cheng LiuLiaoning Institute of Pomology, Yingkou, Liaoning, 115009, China.

Yibin LanCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cultivar-specific characteristics and fermentation potential are key factors influencing both fresh blueberry consumption and blueberry wine production. Aroma and phenolic profiles of nine blueberry cultivars and their corresponding wines were analyzed using GC-MS, UHPLC-MS/MS, and sensory evaluation. Fresh fruit showed pronounced cultivar-dependent differences in aroma intensity and complexity, mainly driven by esters and terpenes, with aldehydes and ketones contributing synergistically. Fermentation reshaped aroma and phenolics, weakening ester-fruit linkages while enhancing the influence of aromatics, aldehydes, and C

Indexed as

Blueberry fruitBlueberry wineChemical profileCultivarSensory characteristics

Identifiers

PMID42774772

DOI10.1016/j.fochx.2026.104419

PMCPMC13594640

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.