## Results and Discussion
### Aroma-Active Volatiles of Wild Lowbush Blueberries
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline
**Compound** & **RI** & **RI-Ref 2** & **Similarity 3** & \multicolumn{6}{c}{**Vatile Composition (Area Coust)**} & \multicolumn{1}{c}{**F Prob 4**} & \multicolumn{1}{c}{**\%**} \\ \cline{3-11}  & & & & **NS** & **PE** & **NB** & **QC** & **Grand Mean** & **SEM** & \\ \hline Limoene & 1202 & 1198 & 908.8 & 543 & 580 & 963 & 1394 & 875 & 399 & ms & 0.17 \\ Encylylylyl & 1299 & 1225 & 880 & – & 421 & 2375 & – & 699 & 298 & 0.004 & 0.13 \\ \(\beta\)-Gimeene & 1252 & 1288 & 908 & 1077 & 428 & 702 & 582 & 697 & 325 & ms & 0.13 \\ Terrophferne & 1286 & 1281 & 906.6 & 651 & 402 & 851 & 788 & 673 & 377 & ms & 0.13 \\ P-Cymente & 1444 & 1449 & 933.1 & 754 & 778 & 774 & 648 & 663 & 276 & ms & 0.13 \\ P-Total & & & & 2080,861,742 & 2841,546 & 26,617 & 22,313 & 9490 & ms & 4.43 \\ Grand Total & & & & 615,776 & 396,244 & 541,546 & 531,255 & 521,283 & 255,543 & ms & 100.0 \\ \hline \hline \end{tabular}  
* Values represent the mean of 3 commercial fields for each cultivar (\(v\) = 3. Only compounds with an average abundance \(>\)0.05\(\%\) are shown. 2 Reference RI values are the average of 3 or more values from the National Institute of Standards and Technology (NIST) 2027 KI Database unless indicated otherwise. 3 MS Similarity values are the average of 3 samples unless indicated otherwise. 3 “Significance effects among provisions based on ANOVA.” Value was below the threshold relative abundance of 0.05\(\%\). Based on 1 value. 7 Based on 2 values. 6 In-RI not available in published databases.  
\end{table} 
Table 2: _Cont._The C\({}_{6}\) alcohols and aldehydes were abundant in wild lowbush blueberry fruit and contributed strong aromas (Tables 1 and 2). (_Z_)-3-Hexen-1-ol contributed a \"green-grassy\" aroma as did hexanal and (_Z_)-3-hexenal. (_E_)-2-Hexen-1-ol was described as having a \"rancid-cheesy\" aroma, while (_E_)-2-hexenal was described as \"floral\" and \"sweet\". These three C\({}_{6}\) aldehydes comprised over 21% of the total volatiles in wild lowbush fruit, while the C\({}_{6}\) alcohols accounted for <2%, but were greater contributors to the fruit aroma. (_E_)-2-Hexanal and (_Z_)-3-hexanol were previously reported in juice extracted from lowbush blueberry fruit [27]. However, none of these alcohols or aldehydes were found in headspace collected from whole lowbush blueberry fruit [26], suggesting that their formation occurred as a result of fruit homogenization. These C\({}_{6}\) alcohols and aldehydes are known to be products of lipoxygenase (LOX) activity, which occurs as a result of homogenization and the addition of NaCl to blueberry homogenates reduces LOX activity [28; 29]. However, differences between headspace volatile profiles of whole fruit and fruit homogenized with NaCl suggests that inhibition of LOX activity by NaCl is not absolute. Other alcohols that contributed to the aroma of wild lowbush fruit included 2-ethyl-1-hexanol that contributed \"sweet\" and \"floral\" notes and was the most abundant alcohol comprising 5.2% of the total volatiles. 1-Pentanol and (_E_)-2-nonenal also contributed to the aroma of wild lowbush blueberry fruit (Tables 1 and 2). Monoterpenoids that contributed to the aroma of wild lowbush blueberries were linalool and geraniol. They had similar average MF values of 45.5% and 43.4%, respectively, and both contributed \"floral\" and \"sweet\" aromas (Table 1). While both had similar contribution to aroma, linalool was found in much higher concentrations comprising over 2% of the total volatiles, while geraniol comprised <0.05%, suggesting it may have a lower odor threshold than linalool (Table 2). [PERSON] et al. [30] reported a lower odor threshold for geraniol (0.1 ppm) compared to linalool (1.0 ppm); however, other studies have not confirmed this difference [31]. In addition to 3-hexanone, several other ketones also contributed to wild lowbush blueberry fruit aroma that included 1-octen-3-one, 2-dodecanone, 1-penten-3-one and 3-heptanone (Table 1).