{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:34:54Z","timestamp":1793036094930,"version":"4.5.0"},"reference-count":67,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T00:00:00Z","timestamp":1788566400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010038","name":"Earmarked Fund for China Agriculture Research System","doi-asserted-by":"publisher","award":["CARS-29"],"award-info":[{"award-number":["CARS-29"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104419","type":"journal-article","created":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T14:19:11Z","timestamp":1789309151000},"page":"104419","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking"],"prefix":"10.1016","volume":"39","author":[{"given":"Dongsheng","family":"Cui","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weijia","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongce","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuchen","family":"Cai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changqing","family":"Duan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibin","family":"Lan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0005","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70386","article-title":"Red berry wines: Comprehensive insights into composition, technological advances, quality, and safety considerations","volume":"25","author":"\u00c1lvarez-Su\u00e1rez","year":"2026","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0010","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1007\/s00217-019-03405-x","article-title":"Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines","volume":"246","author":"Berrueta","year":"2020","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.fochx.2026.104419_bb0015","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodchem.2014.01.003","article-title":"Influence of pre-fermentation cold maceration treatment on aroma compounds of cabernet sauvignon wines fermented in different industrial scale fermenters","volume":"154","author":"Cai","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0020","doi-asserted-by":"crossref","DOI":"10.1093\/fqsafe\/fyaf038","article-title":"Discussion on postharvest quality, strategies of storage and transportation techniques of blueberries: A comprehensive review","volume":"9","author":"Cao","year":"2025","journal-title":"Food Quality and Safety"},{"key":"10.1016\/j.fochx.2026.104419_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2025.114072","article-title":"Integrated metabolomics and transcriptomics analysis of dynamic changes in non-volatile compounds during blueberry fruit ripening","volume":"234","author":"Cao","year":"2026","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.fochx.2026.104419_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2021.104051","article-title":"A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China","volume":"102","author":"Chai","year":"2021","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2026.104419_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115051","article-title":"Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine","volume":"196","author":"Che","year":"2024","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.fochx.2026.104419_bb0040","doi-asserted-by":"crossref","first-page":"13683","DOI":"10.3390\/molecules190913683","article-title":"Effects of climatic conditions and soil properties on cabernet sauvignon berry growth and anthocyanin profiles","volume":"19","author":"Cheng","year":"2014","journal-title":"Molecules"},{"issue":"4","key":"10.1016\/j.fochx.2026.104419_bb0045","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1002\/ffj.3583","article-title":"Volatile composition of eight blueberry cultivars and their relationship with sensory attributes","volume":"35","author":"Cheng","year":"2020","journal-title":"Flavour and Fragrance Journal"},{"issue":"12","key":"10.1016\/j.fochx.2026.104419_bb0055","doi-asserted-by":"crossref","first-page":"818","DOI":"10.3390\/biom9120818","article-title":"The actual and potential aroma of winemaking grapes","volume":"9","author":"Ferreira","year":"2019","journal-title":"Biomolecules"},{"issue":"3","key":"10.1016\/j.fochx.2026.104419_bb0060","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1007\/s10311-006-0060-3","article-title":"Chemical transformations of anthocyanins yielding a variety of colours","volume":"4","author":"de Freitas","year":"2006","journal-title":"Environmental Chemistry Letters"},{"issue":"21","key":"10.1016\/j.fochx.2026.104419_bb0065","doi-asserted-by":"crossref","first-page":"7525","DOI":"10.3390\/molecules27217525","article-title":"Influence of altitudes and development stages on the chemical composition, antioxidant, and antimicrobial capacity of the wild Andean blueberry (Vaccinium floribundum Kunth)","volume":"27","author":"Guevara-Ter\u00e1n","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104419_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foohum.2026.101035","article-title":"Advancements and future perspectives in blueberry processing technology","author":"Guo","year":"2026","journal-title":"Food and Humanity"},{"key":"10.1016\/j.fochx.2026.104419_bb0075","article-title":"Decoding the aroma of freshness: The characterization of universal key aroma compounds in blueberry wines through sensomics methods","author":"Guo","year":"2026","journal-title":"Food Bioscience"},{"issue":"8","key":"10.1016\/j.fochx.2026.104419_bb0080","doi-asserted-by":"crossref","first-page":"2259","DOI":"10.1128\/AEM.02625-07","article-title":"The Ehrlich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae metabolism","volume":"74","author":"Hazelwood","year":"2008","journal-title":"Applied and Environmental Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0085","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5344\/ajev.2014.14104","article-title":"Glycosidically bound volatile aroma compounds in grapes and wine: A review","volume":"66","author":"Hjelmeland","year":"2015","journal-title":"American Journal of Enology and Viticulture"},{"key":"10.1016\/j.fochx.2026.104419_bb0090","doi-asserted-by":"crossref","unstructured":"Huang, W.Y., Yan, Z., Li, D.J., Ma, Y.H., Zhou, J.Z., & Sui, Z.Q. (2018). Antioxidant and anti-inflammatory effects of blueberry anthocyanins on high glucose-induced human retinal capillary endothelial cells. Oxidative Medicine and Cellular Longevity, 2018(1), 1862462. Doi: https:\/\/doi.org\/10.1155\/2018\/1862462.","DOI":"10.1155\/2018\/1862462"},{"key":"10.1016\/j.fochx.2026.104419_bb0095","series-title":"Modern Fruit Industry","article-title":"The developing blueberry industry in China","author":"Jiang","year":"2019"},{"issue":"2","key":"10.1016\/j.fochx.2026.104419_bb0100","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1093\/advances\/nmz065","article-title":"Recent research on the health benefits of blueberries and their anthocyanins","volume":"11","author":"Kalt","year":"2020","journal-title":"Advances in Nutrition"},{"issue":"11","key":"10.1016\/j.fochx.2026.104419_bb0105","doi-asserted-by":"crossref","first-page":"3576","DOI":"10.1021\/acs.jafc.9b07941","article-title":"Relevance of the concentrations and sizes of oligomeric red wine pigments to the color intensity of commercial red wines","volume":"68","author":"Laitila","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2026.104419_bb0110","doi-asserted-by":"crossref","first-page":"1258","DOI":"10.1111\/1750-3841.15670","article-title":"Characterization of key odor-active compounds in sweet petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests","volume":"86","author":"Lan","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104419_bb0115","article-title":"Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC-MS for precision flavor breeding in blueberries","author":"Lei","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114726","article-title":"Volatomic differences among Vitis amurensis cultivars and its hybrids with V. Vinifera revealed the effects of genotype, region, and vintage on grape aroma","volume":"191","author":"Li","year":"2024","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.fochx.2026.104419_bb0125","doi-asserted-by":"crossref","first-page":"2134","DOI":"10.1080\/10942912.2016.1233117","article-title":"Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and Vitis vinifera","volume":"20","author":"Li","year":"2017","journal-title":"International Journal of Food Properties"},{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0135","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1111\/1750-3841.13961","article-title":"Phenolic analysis and theoretic design for Chinese commercial wines\u2019 authentication","volume":"83","author":"Li","year":"2018","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/j.fochx.2026.104419_bb0140","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70199","article-title":"Flavor interactions in wine: Current status and future directions from interdisplinary and crossmodal perspectives","volume":"24","author":"Li","year":"2025","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0145","first-page":"122","article-title":"Optimization of sample preparation and phloroglucinol analysis of Marselan grape skin proanthocyanidins using HPLC-DADESI-MS\/MS","volume":"33","author":"Liang","year":"2012","journal-title":"South African Journal of Enology and Viticulture"},{"key":"10.1016\/j.fochx.2026.104419_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141593","article-title":"The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction","volume":"464","author":"Ling","year":"2025","journal-title":"Food Chemistry"},{"issue":"11","key":"10.1016\/j.fochx.2026.104419_bb0155","doi-asserted-by":"crossref","first-page":"3172","DOI":"10.3390\/molecules26113172","article-title":"Modification of sensory expression of 3-isobutyl-2-methoxypyrazine in wines through blending technique","volume":"26","author":"Ling","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104419_bb0160","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.lwt.2019.03.100","article-title":"Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars","volume":"109","author":"Liu","year":"2019","journal-title":"LWT"},{"issue":"23","key":"10.1016\/j.fochx.2026.104419_bb0165","doi-asserted-by":"crossref","first-page":"4266","DOI":"10.3390\/foods12234266","article-title":"Factors in modulating the potential aromas of oak whisky barrels: Origin, toasting, and charring","volume":"12","author":"Luo","year":"2023","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2026.104419_bb0170","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.tifs.2014.08.001","article-title":"A review on astringency and bitterness perception of tannins in wine","volume":"40","author":"Ma","year":"2014","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104419_bb0175","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1002\/fsn3.895","article-title":"Production of blueberry wine and volatile characterization of young and bottle-aging beverages","volume":"7","author":"Mendes-Ferreira","year":"2019","journal-title":"Food Science & Nutrition"},{"issue":"7","key":"10.1016\/j.fochx.2026.104419_bb0180","doi-asserted-by":"crossref","first-page":"1510","DOI":"10.3390\/nu11071510","article-title":"Bioactive compounds of strawberry and blueberry and their potential health effects based on human intervention studies: A brief overview","volume":"11","author":"Miller","year":"2019","journal-title":"Nutrients"},{"key":"10.1016\/j.fochx.2026.104419_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130812","article-title":"Optimization and validation of a SPME-GC\/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)","volume":"368","author":"Pico","year":"2022","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104419_bb0195","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.3390\/app11031157","article-title":"Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights","volume":"11","author":"Pittari","year":"2021","journal-title":"Applied Sciences"},{"key":"10.1016\/j.fochx.2026.104419_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138226","article-title":"Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies","volume":"440","author":"Qian","year":"2024","journal-title":"Food Chemistry"},{"issue":"50","key":"10.1016\/j.fochx.2026.104419_bb0205","doi-asserted-by":"crossref","first-page":"12355","DOI":"10.1021\/jf3044346","article-title":"Relationship between the sensory-determined astringency and the flavanolic composition of red wines","volume":"60","author":"Quijada-Mor\u00edn","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.104419_bb0210","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1111\/j.1541-4337.2011.00164.x","article-title":"Blueberries and their anthocyanins: Factors affecting biosynthesis and properties","volume":"10","author":"Routray","year":"2011","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104419_bb0215","article-title":"Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (morti\u00f1o) wine","volume":"214","author":"Ruiz","year":"2024","journal-title":"LWT"},{"issue":"18","key":"10.1016\/j.fochx.2026.104419_bb0220","doi-asserted-by":"crossref","first-page":"7425","DOI":"10.1007\/s00253-019-10008-9","article-title":"Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine","volume":"103","author":"Ruiz","year":"2019","journal-title":"Applied Microbiology and Biotechnology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104419_bb0225","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1111\/j.1751-7915.2009.00106.x","article-title":"Production and biological function of volatile esters in Saccharomyces cerevisiae","volume":"3","author":"Saerens","year":"2010","journal-title":"Microbial Biotechnology"},{"issue":"21","key":"10.1016\/j.fochx.2026.104419_bb0230","doi-asserted-by":"crossref","first-page":"5777","DOI":"10.1021\/acs.jafc.0c01445","article-title":"A review of the fruit volatiles found in blueberry and other Vaccinium species","volume":"68","author":"Sater","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104419_bb0235","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.lwt.2010.09.004","article-title":"Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes","volume":"44","author":"Segade","year":"2011","journal-title":"LWT"},{"issue":"4","key":"10.1016\/j.fochx.2026.104419_bb0240","doi-asserted-by":"crossref","first-page":"939","DOI":"10.1021\/jf303704u","article-title":"Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency","volume":"61","author":"Sun","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0245","doi-asserted-by":"crossref","DOI":"10.3389\/fpls.2017.00547","article-title":"Light-induced variation in phenolic compounds in Cabernet Sauvignon grapes (Vitis vinifera L.) involves extensive transcriptome reprogramming of biosynthetic enzymes, transcription factors, and phytohormonal regulators","volume":"8","author":"Sun","year":"2017","journal-title":"Frontiers in Plant Science"},{"issue":"12","key":"10.1016\/j.fochx.2026.104419_bb0250","doi-asserted-by":"crossref","first-page":"5062","DOI":"10.1111\/1750-3841.15944","article-title":"Blueberry juice: Bioactive compounds, health impact, and concentration technologies-a review","volume":"86","author":"Tobar-Bola\u00f1os","year":"2021","journal-title":"Journal of Food Science"},{"issue":"10","key":"10.1016\/j.fochx.2026.104419_bb0255","doi-asserted-by":"crossref","first-page":"3217","DOI":"10.1021\/acs.jafc.9b07505","article-title":"Odor perception interactions between free monoterpene isomers and wine composition of pinot Gris wines","volume":"68","author":"Tomasino","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0260","article-title":"Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China","author":"Wang","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104419_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114632","article-title":"Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage","volume":"190","author":"Wang","year":"2024","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104419_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2023.100643","article-title":"Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting","volume":"7","author":"Wang","year":"2023","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.fochx.2026.104419_bb0275","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodchem.2017.12.021","article-title":"Effects of cluster thinning on vine photosynthesis, berry ripeness and flavonoid composition of cabernet sauvignon","volume":"248","author":"Wang","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0280","article-title":"Influence of attenuated reflected solar radiation from the vineyard floor on volatile compounds in cabernet sauvignon grapes and wines of the north foot of Mt","volume":"137","author":"Wang","year":"2020","journal-title":"Tianshan. Food Research International"},{"issue":"2","key":"10.1016\/j.fochx.2026.104419_bb0285","doi-asserted-by":"crossref","first-page":"1228","DOI":"10.1021\/acs.jafc.3c06846","article-title":"Integrated analysis of transcriptome and metabolome to unveil impact on enhancing grape aroma quality with synthetic auxin: Spotlight the mediation of ABA in crosstalk with auxin","volume":"72","author":"Xia","year":"2024","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0290","article-title":"Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China","volume":"25","author":"Xie","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104419_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2023.112274","article-title":"Comprehensive anthocyanin and flavonol profiling and fruit surface color of 20 blueberry genotypes during postharvest storage","volume":"199","author":"Yan","year":"2023","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.fochx.2026.104419_bb0305","article-title":"Insights into the organic acid and flavonoid metabolisms in moderately withered blueberries based on metabolomics and transcriptomics","author":"Yang","year":"2025","journal-title":"Journal of Future Foods."},{"issue":"11","key":"10.1016\/j.fochx.2026.104419_bb0310","doi-asserted-by":"crossref","first-page":"4878","DOI":"10.1111\/1750-3841.16328","article-title":"Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine","volume":"87","author":"Zhang","year":"2022","journal-title":"Journal of Food Science"},{"issue":"22","key":"10.1016\/j.fochx.2026.104419_bb0315","doi-asserted-by":"crossref","first-page":"3930","DOI":"10.3390\/foods14223930","article-title":"The impact of yeast strains and oenological procedures on the chemical composition, antioxidant potential, and aromatic profile of blueberry wines","volume":"14","author":"Zhang","year":"2025","journal-title":"Foods"},{"issue":"5","key":"10.1016\/j.fochx.2026.104419_bb0320","doi-asserted-by":"crossref","first-page":"3834","DOI":"10.1111\/1541-4337.13010","article-title":"Red wine coloration: A review of pigmented molecules, reactions, and applications","volume":"21","author":"Zhang","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104419_bb0325","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127795","article-title":"Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction","volume":"339","author":"Zhang","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0330","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109226","article-title":"HPLC-MS\/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines","volume":"134","author":"Zhang","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104419_bb0335","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.135673","article-title":"Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines","volume":"414","author":"Zhao","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104419_bb0050","series-title":"Managing Wine Quality","first-page":"219","article-title":"Wine aroma vectors and sensory attributes","author":"Ferreira","year":"2022"},{"issue":"13","key":"10.1016\/j.fochx.2026.104419_bb0130","doi-asserted-by":"crossref","first-page":"1619","DOI":"10.1002\/rcm.7584","article-title":"A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines","volume":"30","author":"Li","year":"2016","journal-title":"Rapid Communications in Mass Spectrometry"},{"issue":"7","key":"10.1016\/j.fochx.2026.104419_bb0185","doi-asserted-by":"crossref","first-page":"1701","DOI":"10.3390\/molecules25071701","volume":"25","author":"Perez-Jim\u00e9nez","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104419_bb0295","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143813","article-title":"Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC-MS","volume":"480","author":"Xie","year":"2025","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009405?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009405?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:40:10Z","timestamp":1793032810000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526009405"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":67,"alternative-id":["S2590157526009405"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104419","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104419","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104419"}}