Comparative Biochemical and Aroma Profiling of Three Dried Chinese Mulberry (Morus spp.) Genotypes

This study aimed to evaluate genotype-dependent variation in biochemical composition, antioxidant capacity, and aroma profiles of dried Chinese mulberry (Morus spp.) genotypes. Three cultivars, Lvmeiren (green), Zhenzhubai (white), and Yunsang No 2 (red), were analyzed. Organic acids and sugars were determined using HPLC, while total phenolic content, antioxidant capacity (DPPH and FRAP), and total anthocyanins were quantified using spectrophotometric methods. Volatile compounds were analyzed by HS-SPME/GC–MS. Significant differences were observed among genotypes for all measured parameters. Among the studied genotypes, Yunsang No 2 exhibited the highest total phenolic content (379.59 mg GAE g⁻¹ DW), FRAP value (21.51 μmol g⁻¹ DW), and anthocyanin content (37.1 mg L⁻¹). In contrast, Lvmeiren was characterized by markedly higher sucrose (22.57%) and succinic acid (3.69%) contents. Zhenzhubai exhibited the highest glucose (25.82%) and fructose (32.65%) contents, together with elevated citric (2.58%) and malic acid (2.93%) levels. Yunsang No 2 showed markedly higher total phenolics, anthocyanins, and antioxidant capacity, indicating superior nutraceutical potential. Volatile compound analysis revealed aldehydes and alcohols as dominant groups in Lvmeiren and Zhenzhubai, while acids were predominant in Yunsang No 2. Multivariate analyses (PCA and hierarchical clustering) clearly separated genotypes based on biochemical and antioxidant traits. These findings demonstrate that genotype plays a critical role in determining the nutritional quality and aroma profile of dried mulberries and provide valuable insights for breeding, cultivar selection, and functional food applications.