Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages

•Effect of ripening on the evolution of endemic Uveira berries volatomic pattern.•Terpenes and higher alcohols are the predominant classes in ripening stages.•Higher alcohols, carboxylic acids and ketones increased over the ripening.•Monoterpenes significantly decreased with Uveira berries ripening.•Provide important insights on the biochemical transformations underlying ripening. The effect of ripening on the evolution of the volatomic pattern from endemic Vaccinium padifolium L. (Uveira) berries was investigated using headspace-solid phase microextraction (HS-SPME) followed by gas chromatography/quadrupole-mass spectrometry (GC–qMS) and multivariate statistical analysis (MVA). The most significant HS-SPME parameters, namely fibre polymer, ionic strength and extraction time, were optimized in order to improve extraction efficiency. Under optimal experimental conditions (DVB/CAR/PDMS fibre coating, 40°C, 30min extraction time and 5g of sample amount), a total of 72 volatiles of different functionalities were isolated and identified. Terpenes followed by higher alcohols and esters were the predominant classes in the ripening stages – green, break and ripe. Although significant differences in the volatomic profiles at the three stages were obtained, cis-β-ocimene (2.0–40.0%), trans-2-hexenol (2.4–19.4%), cis-3-hexenol (2.5.16.4%), β-myrcene (1.9–13.8%), 1-hexanol (1.7–13.6%), 2-hexenal (0.7–8.0%), 2-heptanone (0.7–7.7%), and linalool (1.9–6.1%) were the main volatile compounds identified. Higher alcohols, carboxylic acids and ketones gradually increased during ripening, whereas monoterpenes significantly decreased. These trends were dominated by the higher alcohols (1-hexanol, cis-3-hexenol, trans-2-hexenol) and monoterpenes (β-myrcene, cis-β-ocimene and trans-β-ocimene). Partial least squares regression (PLSR) revealed that ethyl caprylate (1.000), trans-geraniol (0.995), ethyl isovalerate (−0.994) and benzyl carbinol (0.993) are the key variables that most contributed to the successful differentiation of Uveira berries according to ripening stage. To the best of our knowledge, no study has carried out on the volatomic composition of berries from endemic Uveira.