## 3 Results and Discussion
### Miscellaneous Compounds
#### 3.2.2 Quantitation of Selected Key Odorants and OAVs  
FDs from GC-O and AEDA can aid in the ranking of potent odorants with respect to their relative importance in a type of food [47]. However, with this type of analysis, extraction efficiencies and matrix influences are not accounted for [48]. This means that FDs are not a direct measure of an odorant's actual contribution; thus, odor activity values (OAVs; the ratio of concentration to its ODT) should be considered in addition to FDs to better gauge the importance of an odorant. Among the 18 odorants selected for quantitation in this study, (E,Z)-2,6-nonadienal had the highest OAV of 1962 in the SC blueberries, which decreased in S1 (10) and S2 (145) and then substantially increased to 8923 in S3 (Table 3). The second most important character-impact odorant based on its OAVs was (Z)-3-hexenal, which continuously increased from SC (OAV = 135) to S3 (OAV = 396). The production of unsaturated aldehydesfrom the oxidation of linoleic acid could be formed during sample preparation and volatile extraction if blueberry samples are prepared by maceration, although the addition of salt could inhibit the enzyme activity [26]. (Z)-3-Hexenal is thermally unstable with heat and is easily isomerized to (E)-2-hexenal or degraded to its corresponding alcohols, such as (Z)-3-hexen-1-ol, via enzymatic conversion, which can occur during aroma isolation and analyses [14; 49]. Therefore, in this study, the grinding of samples with liquid nitrogen and the application of cold-splitless PTV injection were applied with the aim of minimizing these transformations and loss of other volatiles since high excessive temperatures in the inlet could provoke the decomposition of labile sample constituents [50]. This possibly correlates with the lower content of (E)-2-hexenal (21.64-109.72 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) and (Z)-3-hexen-1-ol (8.18-26.56 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) in this study compared to previous studies that used SPME analysis [6; 26]. Other volatiles that also had a high impact on the overall aroma based on their OAVs were 1-octen-3-one and 1-octen-3-ol. They both had lower OAVs in SI relative to SC and then increased again in S3. Among terpen, linalool had the highest OAV in SC (113) and then declined dramatically in S1 (37). The range of concentrations agreed well with values reported in 'Snowchaser' blueberries (84-98 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) [26] and other varieties of blueberries, including 'Duke', 'Draper', 'Bluecrop', 'Calypso', 'Elliott', and 'Last Call' (1198-34,201 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) [43]. The negative impact of cold storage (S1) on the linalool concentration and later recovery at warmer temperatures (S2 and S3) was also observed in blueberries by [PERSON] et al. [6]. Eugenol imparts a clove-like note and was reported to be an aroma-active component of fresh blueberry juice [51]. In this study, the OAV for eugenol ranged from 4 to 11 and increased from S1 after the storage temperature increased. However, the range (5.15-14.88 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) of eugenol in this experiment was higher than reported for rabbiteye blueberries (-1.5 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) [6] and lower than 'Bluecrop' and 'Elliot' (58.7 \(\mathrm{\SIUnitSymbolMicro g}\)/kg and 92.4 \(\mathrm{\SIUnitSymbolMicro g}\)/kg, respectively), which is possibly due to the difference in variety, storage conditions, and manner of sample preparation. For eucalypt, the OAV (30-50) did not have a consistent pattern in response to storage. The concentrations of eucalypt in this research (32.53-55.55 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) agree with values reported for 'Snowchaser' (40-46 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) [26]. With respect to the esters, i.e., methyl 3-methylbutyrate and ethyl 3-methylbutyrate, their concentrations and OAVs were affected differently by the storage conditions.