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The study evaluated the flavor related properties of the Chinese bayberry ( Myrica rubra ) during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and full-ripe fruit juice showed the lowest antioxidant activities (DPPH, FRAP, and ABTS). Forty-seven volatiles were detected in the different ripening stages of bayberry, and 20 of them were identified as important aroma contributors using GC-MS-O. PCA based on the data of GC-MS and electronic nose allowed to clearly differentiate all the ripening stages. The results also indicated that D-limonene (D3) with "lemon, citrus" note was most closely associated with the unripe bayberry, nonanal (A5, "citrus, flower" note), decanal (A7, "orange" note), β-ocimene (D5, "mushroom" note), and isocaryophyllene (D8, "wood" note) were associated with the mid-ripe bayberry, and the full-ripe bayberry fruit were characterized by hexanal (A1, "green" note), ( E )-2-octenal (A4, "green" note), ( E )-2-nonenal (A6, "cucumber" note), 1-hexanol (B1, "green" note), ( Z )-3-nonen-1-ol (B3, "cucumber" note), and methyl benzoate (C6, "herb" note).

Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages