## 1 Introduction  
Southern highbush blueberry cultivars with a need for fewer chilling hours were developed in Florida and Georgia and provided the basis for a new industry in the Central Valley of California [1, 2]. California is now one of the most important blueberry growing regions in the United States with a production value of more than USD 255 million in 2023 [3]. Due to its location, California exports the greatest amount of blueberries in the United States [4]. This is combined with increased domestic consumption during the last 15 years [3]. Blueberry fruits are highly perishable following harvest [5, 6]; therefore, postharvest management is critical to supply demand for fresh blueberries in domestic and international markets [7]. Firmness, texture, color, flavor, sweetness, and juiciness are commonly utilized to determine blueberry eating quality [8]. Sugars and acids predominately determine sweetness and sourness, respectively, with moisture loss being a predominant factor in weight loss and fruit firmness [9]. For postharvest management, flavor maintenance is an important aspect of ensuring the quality of blueberries [6]. Volatile compounds in blueberries are responsible for the unique flavor and aroma of the fruit; they occur because of the interaction between dozens of aroma classes synthesized by the fruit during ripening and influenced by postharvest management [6; 10]. Previous studies analyzing volatile compounds in blueberries by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) have shown that more than 100 volatile components have been identified, with a few being responsible for determining blueberry character [8; 10]. It was also found that the volatile composition of blueberry fruit varies due to many factors, including the cultivar and environment [6; 10]. To preserve quality and extend shelf-life, blueberries need to be maintained at refrigerated temperatures and high relative humidity during cold storage and transportation; however, during marketing and handling by consumers, blueberries are kept at much higher temperatures [11]. Previous research has been performed on blueberries to understand the impact of storage conditions in terms of time and temperature with regard to specific volatile compounds and sensory properties [6; 12]. In the study by [PERSON] et al. [6], which evaluated the effect of time and temperature on nine selected volatile compounds, the volatiles gradually declined during long-term storage at 0 \({}^{\circ}\)C and increased during subsequent storage at room temperature (25 \({}^{\circ}\)C) for up to 8 days. This later storage resulted in a quick deterioration in sensory acceptability that was associated with the increase in ethyl acetate, which imparts an over-ripe banana aroma; however, confirmation of this was not possible in the study. [PERSON] et al. [12] investigated the change in sensory properties of six blueberry cultivars, including firmness, sweetness, sourness, blueberry flavor, green flavor, and off-flavors during cold storage. They pointed out that cold storage seems not to have a clear effect on generating significant off-flavors in any of the cultivars when the storage period was increased; however, a minty note was commented on for the perception of off-flavor in 'Patrecia' blueberries, and eucalypt or methyl salicate was surmised to be the cause for the off-flavor. Although [PERSON] et al. [6] made some progress in understanding the alterations in the aroma-active volatiles that may be involved in flavor changes during blueberry storage, their findings were based solely on odor activity values (OAVs) calculated using odor detection thresholds (ODTs) determined in water. However, based on the literature, an approach that relies only on OAVs is not sufficient to determine important odor characteristics due to the uncertainty in selected odor threshold values [13].