## 3 Results and Discussion
### Analysis of ROAV Values of VOCs during the Ripening Process of R. roxburghii

Table 2: _Cont._Combined with Figure 3B,C, and Table 2, it was evident that the green aroma primarily consisted of aldehydes, alcohols, esters, and ketones, with 2-(E)-hexenal and (Z)-3-hexenyl acetate being the most significant contributors (ROAV \(>\) 100); notably, (Z)-3-hexenyl acetate was undetectable at stage V. Alcohols contributing to green aroma volatiles were exclusively present at stage V, specifically 1-heptanol and (Z)-2-hexen-1-ol. The fruit aroma was derived from seven esters alongside a few aldehydes and ketones, with evidence indicating that esters predominantly contribute to the fruit aroma in the later stages of fruit development [43]. Isoamyl acetate and ethyl hexanoate emerged as the primary contributors to the later stages of _R. roxburghii_ ripening, both exhibiting an ROAV of \(>\)1000, while methyl hexanoate contributed to the fruit flavor only at stage V, with an ROAV of \(>\)100. The grass flavor was mainly attributed to aldehydes (hexanal) and alcohols ((3E)-3-Hexen-1-ol), with hexanal being the principal contributor to the grass flavor, present at all stages and having an ROAV of \(>\)1000. Fat aromas were predominantly formed by aldehydes, followed by alcohols and alkenes, with 1-nonanal being the major contributor (ROAV \(>\) 10,000). (E)-2-nonanal and octanal dominated the early and late phases, respectively, each with an ROAV of \(>\)1000, and \(>\)10000, respectively. The remaining \(>\)1000000000000000000000000000000000  
ROAV of >1000. \(\alpha\)-terpineol and p-mentha-1,3,8-triene were only detected at stage IV. The flower aroma was primarily provided by alcohols, ketones, and phenols, with 1-hexanol (ROAV > 1000) and \(\beta\)-Lonone (ROAV > 10,000) as the main volatiles, while methyl eugenol was unique to stage IV. The aroma of soap was primarily attributed to aldehydes (decyl aldehyde, (E)-2-heptenal) and ketones (2-heptenone). Decyl aldehyde and (E)-2-heptenal were concentrated during the prophase, with an ROAV greater than 100. Overall, the concentration of aldehydes contributing to the green and soap aromas decreased as fruit ripening progressed. Research indicates that aldehydes are predominantly concentrated in the early stages of fruit ripening and diminish as ripening continues [43]. In contrast, the aroma of wood was mainly derived from alkenes (\(\alpha\)-caryophyllene, \(\beta\)-caryophyllene) and ketones (\(\alpha\)-ionone). The overall aroma of wood increased, along with the content of VOCs responsible for this wood aroma (Figure 3B). Notably, \(\beta\)-caryophyllene was absent during the initial stage, but its concentration peaked with the advancement of maturation, achieving an ROAV greater than 100 at stage V.  
There was a distinct pattern in the types of aromas specific to various classes, such as citrus, caramel, and sweet, which were concentrated at the late stage. The citrus aroma was primarily contributed by alkenes and esters, while the caramel aroma was predominantly characterized by 4-methoxy-2,5-dimethyl-3 (2H)-furanone. The sweet aroma was derived from a variety of substances, with 4-alkylanisole being particularly notable at stage V, where it exhibited an ROAV greater than 1000.