## 2 Materials and Methods
### Gas Chromatography-Olfactometry (GC-O)  
Methods used for GC-O analysis were in compliance with appropriate laws and institutional guidelines and were approved by the Agriculture and Agri-Food Canada Human Research Ethics Committee (Approval 208-F-001). Aroma-active compounds were identified using an ODP3 olfactory port (Gerstel Inc., Linthicum, MD, USA) installed on a Varian 4000 GC-MS system (Varian Inc., Walnut Creek, CA, USA). Fruit samples were taken from a \(-80\)\({}^{\circ}\)C freezer and held overnight at \(-20\)\({}^{\circ}\)C. A 20 g (\(\pm 0.05\) g) sample of fruit was combined with 80 g (\(\pm 0.05\) g) of a saturated NaCl solution and homogenized using a Kinematic, model MB 800 Laboratory Mixer (Kinematica AG, Luzern, Switzerland) for 1 min at a setting of 6. The blended mixture was left to settle for 10 min and then a 10 g sample was transferred to a 20 mL headspace vial that was capped with a septa lid. Vials were placed on a CombiPAL auto sampler for olfactory analysis. Prior to analysis, sample vials were held at 30 \({}^{\circ}\)C for 5 min, after which a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid-phase micro extraction (SPME) fiber (Sigma-Aldrich Canada Co., Oakville, ON, Canada) was introduced into the vial headspace and allowed to adsorb headspace volatiles for 30 min. Preliminary trials found that this fiber and these adsorption conditions produced the largest amount of volatiles, which were consistent across the entire chromatogram and was similar to methods used by [PERSON] and [PERSON] [10]. The SPME fiber was then desorbed for 3 min at 250 \({}^{\circ}\)C in the injection port of the GC onto a StabilWAX column (30 m \(\times\) 0.32 mm i.d. \(\times\)1.0 \(\upmu\)m film thickness, Restek Corporation, Bellefonte, PA, USA). The flow rate of the helium carrier gas was 2.5 mL min\({}^{-1}\) and the oven temperature was set at 50 \({}^{\circ}\)C for 0.2 min, then ramped at 5.0 \({}^{\circ}\)C min\({}^{-1}\) to 190 \({}^{\circ}\)C resulting in a run time of 30 min. The column effluent was split 1:1 with half going to the mass spectrometer and the other half going to the olfactory port where it was mixed with a flow of 30 mL min\({}^{-1}\) humidified air. Alkane standards (C\({}_{8}\)-C\({}_{20}\)) were run periodically and used to calculate retention index of aroma active compounds. A trained panel of nine sensory evaluators conducted the olfactory analysis. Each replication was evaluated by five panelists. Three panelists evaluated all fruit samples, whereas the remaining six evaluators each assessed one of the three replications of each province (wild lowbush) or cultivar (cultivated highbush). Only the first harvest of the cultivated highbush fruit was subjected to olfactory analysis. Olfactory responses were collected using a touch screen and proprietary software. For each peak that was smelled, the evaluator recorded peak start time, intensity rating and olfactory descriptors by touching virtual buttons on a touch screen. Odor intensity was rated on a scale of 1 to 5, where 1 was extremely weak, 2 was weak, 3 was moderate, 4 was strong and 5 was extremely strong. Evaluators described the odor smelled by selecting one or more of sixteen descriptors that had been predetermined by the panel based on preliminary training sessions. The sixteen descriptors were \"fruity\", \"blueberry\", \"citrus\", \"floral\", \"green-grassy\", \"herblike\", \"sweet\", \"caramel\", \"roasted-nutty\", \"earthy-musty\", \"rancid-cheesy\", \"sulfury\", \"acidic-vinegar\", \"pungent-sharp\", \"chemical\" and \"other\". In addition, evaluators could note additional descriptors by recording the peak start time and descriptor on a note pad. The intensity and frequency of each aroma-active peak was summarized by calculating the modified frequency (MF) values, which provided an overall measure of the compound's contribution to aroma [21; 22; 23; 24].