Sensory-guided characterization of the aroma profile of 'Jingxiang' strawberry: Identification of key odor-active compounds and their dynamic changes during ripening.

The newly bred strawberry cultivar 'Jingxiang' has attracted consumer attention because of its intense aroma and pronounced peach-like notes. However, the molecular basis and ripening-associated change remain insufficiently elucidated. SPME and SAFE coupled with GC-O-QTOF were used to characterize odor-active compounds (OACs) across five ripening stages. At the full-red stage, 64 OACs were identified. Esters dominated both concentrations and flavor dilution (FD) factors, with ethyl benzoate and γ-decalactone having an FD value of 128. Moreover, furaneol had the highest FD factor (512) and was identified as a key contributor to sweetness and strawberry-like aroma. Dynamic analysis revealed substantial changes in the aroma profile during ripening, shifting from aldehyde- and alcohol-dominated green notes in the early stages to ester- and terpene-driven sweet, fruity aromas, while furanones persisted and further enhanced sweetness. This work provides potential chemical markers for flavor-oriented quality assessment, optimal harvest determination, and targeted breeding of aromatic strawberry cultivars.