Evolution of metabolite and volatile compounds in Chinese bayberry during juice processing, fermentation, and distillation

Chinese bayberry ( Morella rubra ) is an exotic fruit with a short postharvest shelf life, and its juice is valued for its distinctive aroma, making it suitable for producing characteristic liquor. Varietal differences and processing have a major effect on aroma, but systematic profiling of volatiles during production stages remains limited. In this study, we examined the aroma profiles of three bayberry varieties (‘Biqi’, ‘Dongkui’, and ‘Xiazhihong’) at three key stages: fresh juice, fermented juice, and distilled liquor. Using GC–MS analysis, terpenoids and esters had the most pronounced shifts during processing, with several compounds identified as key markers for each stage. Fermentation primarily altered terpenoid content, while distillation selectively enriched volatile esters. Odor activity analysis revealed that fruity and green notes dominated the fermented juice aroma, while woody and sweet descriptors prevailed in distilled liquor. ‘Biqi’ contained higher levels of several aroma-active constituents and received superior sensory scores. These findings reveal variety-specific volatile fingerprints and highlight how sequential processing shapes the aroma chemistry of bayberry liquor.