###### Abstract  
The flavor of blueberry fruit products is an important parameter determining consumer satisfaction. Wild lowbush blueberries are primarily processed into products, but their flavor chemistry has not been characterized. The objective of this study was to characterize the aroma chemistry of lowbush blueberries and compare it with that of highbush. Aroma volatiles of lowbush blueberries from four Canadian provinces and five highbush blueberry cultivars were isolated using headspace solid-phase microextraction (SPME) and characterized using gas chromatography-ofactometry (GC-O) and 2-dimensional gas chromatography-time of flight-mass spectrometry (GC\(\times\)GC-TOF-MS). Lowbush fruit volatiles were composed of 48% esters, 29% aldehydes and 4% nonterpenoids compared to 48% aldehydes, 26% nonterpenoids and 3% esters in highbush fruit. Twenty-three aroma-active peaks were identified in lowbush compared to forty-two in highbush fruit using GC-O. The most aromaticity compounds in lowbush fruit were ethyl2-methylbutanoate, methyl 2-methylbutanoate, methyl 3-methylbutanoate, ethyl 3-methylbutanoate and ethyl propanoate compared to geraionl, (Z)-3-hexen-1-ol, 1-octen-3-one, \(\alpha\)-terpineol and linalool in highbush fruit. The aroma volatile composition was more consistent among lowbush fruit samples than the five highbush cultivars. Aroma-active GC-O peaks were described more frequently as \"floral\", \"fruity\", \"sweet\" and \"blueberry\" in lowbush than in highbush fruit. Results suggest wild lowbush blueberries would provide \"fruitier\" and \"sweeter\" flavors to food products than cultivated highbush fruit. blueberry; aroma-active compounds; flavor; volatile compounds; 2-Dimensional gas chromatography-mass spectroscopy; gas chromatography-ofactometry (GC-O) 202220  
or processing. Fruit is distributed internationally and is used in a wide variety of food products. Wild lowbush fruit comprises over 20% of processed fruit worldwide [2]. In contrast to wild fruit, cultivated blueberry fruit are produced in plantations of named cultivars that are clonally propagated. There are many different cultivars, each having different plant and fruit characteristics. Highbush blueberry cultivars are primarily _Vaccinium cormbyosum_ L., but through inter-specific hybridization, the genetics of many newer cultivars include other _Vaccinium_ species. This is especially true for Southern high-bush blueberries where hybridization with other native _Vaccinium_ species was necessary to produce cultivars adapted to warmer climates [4]. Overall, the fruit of the highbush blueberry average approximately 4 times larger than that of the wild lowbush blueberry, having more pulp, less skin and lower anthocyanins, total phenolics and antioxidant capacity than wild lowbush blueberry fruit [5]. Approximately half of the highbush blueberry fruit produced in North America are marketed as fresh fruit and half are frozen for later marketing or processing [6]. The flavor of blueberry fruit products is an important quality parameter that influences consumer satisfaction and resulting demand [7]. The chemical composition that contributes to the unique blueberry flavor includes sugars, acids and volatile compounds. Sugars are responsible for sweetness, organic acids produce tartness and volatile compounds contribute to the unique flavor and aroma of the fruit [8; 9; 10; 11]. Blueberry aroma depends on the interaction of dozens of volatile compounds synthesized by the fruit during ripening [12]. In highbush fruit, which has been more extensively studied, approximately 120 unique volatiles have been identified [9]. Studies have shown that the volatile composition of blueberry fruit is complex and dependent on many factors including species, cultivar, environment and cultural practices [9; 13; 14]. Among the many blueberry volatiles reported, there has been limited determination of those responsible for blueberry aroma and flavor [9; 15].