# Quality Characteristics and Flavor Analysis of Five Mulberry Varieties
## 1 Introduction  
Mulberry (family: Moraceae) is a deciduous tree plant producing sweet and delicious fruits with a unique flavor [1]. The fruits have a high nutritional value and abundant vitamins, minerals, and other beneficial nutrients [2]. They contain various components such as flavonoids, anthocyanins, carotenes, and polysaccharides that exhibit diverse human health-promoting biological activities [3]. All parts of the mulberry tree, including leaves, root bark, branches, and fruits, are used in traditional Chinese medicine practices, which maximizes their utilization value [4]. Moreover, numerous studies have reported the anti-inflammatory and antioxidant effects of mulberries [5], obesity [6] and diabetes [7] combating potential, neuroprotective properties [8], atherosclerosis-preventing ability [9, 10], blood pressure-lowering effects [11], and liver-protecting capabilities [12], among other notable attributes. Because of its pleasant taste profile combined with unique flavors and exceptional nutritional content, the demand for mulberries in medicinal applications and dietary consumption has been increasing [13]. Mulberry is extensively cultivated globally, and various mulberry varieties have adapted to different ecological and climatic regions, resulting in abundant resources [14]. On a global scale, the cultivation techniques and management methods for mulberries are diversified according to different regions, climates, and soil conditions. In Asia, especially China, India, and Southeast Asia, mulberry has a long history of cultivation, and has accumulated rich planting experience and a unique variety resources [15]. In Europe and the Americas, although the cultivation of mulberries started late, thanks to advancedagricultural technology and strict quality management, the quality and flavor of mulberries have been continuously improved [16; 17]. With the development of globalization and trade, the international trade volume of mulberries is also increasing year by year. Mulberry varieties, quality, and flavor in different countries and regions have their own characteristics, providing consumers with a variety of choices. However, this also puts forward higher requirements for the quality and flavor analysis of mulberries. In the field of mulberry quality and flavor analysis, researchers have conducted in-depth research on many aspects of mulberry through modern scientific and technological means. For example, [PERSON] used SBSE-GC/Q-TOF-MS techniques to identify and quantify volatiles in 14 mulberry cultivars [18]. [PERSON] analyzed the mineral content of mulberry trees using inductively coupled plasma emission spectroscopy (ICP-OES) to reveal the nutritional value and chemical composition of mulberry varieties [19]. [PERSON] used liquid chromatography high resolution time-of-flight mass spectrometry (LC-HRTOF/MS2) to identify and quantify 11 anthocyanins and 20 non-anthocyanin phenolic compounds, and conducted a comprehensive analysis of the structure and bioactivity of \"Heisang No. 1\" polyphenols [20]. These studies not only revealed the material basis of the quality and flavor of mulberry, but also provided ascientific basis for the breeding, cultivation, and processing of mulberry. Various mulberry cultivars are available worldwide. However, only limited information has been reported regarding their quality characteristics [21]. The quality characteristics of five mulberry varieties with a high local yield, namely, White Shahtoot Mulberry, Zhongsang 5801, 2000-3, Jialing 40, and Yuesang 10, have not been investigated in detail. In addition to being eaten as fruit, mulberries can also be used to make fruit juice, fruit wine, jam, and other foods. By studying mulberry varieties, we can understand the characteristics and advantages of different varieties in processing and utilization, and provide a scientific basis for the diversified utilization of mulberry.