Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor.

• Developed a SBSE-GC-Q/TOF-MS method for determining mulberry volatiles first time. • The extraction efficiency of mulberry volatiles by SBSE is significantly higher than that of SPME. • There were 79 volatiles with the odor activity values greater than 1. • "Green" aroma was the most intense, followed by "fatty" and "fruity" aromas. • 14 mulberry varieties could be distinguished intuitively by the odor ring charts. Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. "Green" notes were the most intense, followed by "fatty" and "fruity". Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor. [ABSTRACT FROM AUTHOR]