Divergent Modulation of Blueberry Vinegar Volatile Flavor Profile by Ultrasound and Ultra‐High Pressure Processing

ABSTRACT Ultrasound (US) and ultra‐high pressure (UHP) are emerging non‐thermal processing technologies with strong potential for modulating volatile compounds and improving the sensory properties of foods. This study evaluated how US and UHP treatments applied to freshly fermented blueberry vinegar affected volatile profiles and basic quality indices after 4 weeks of storage at 25°C. Analytical methods included physicochemical assays, gas chromatography–mass spectrometry, clustering, and principal component analysis. UHP treatment increased total ester content by about 29% (from 4.05 to 5.22 g/100 mL) and reduced acetic acid by approximately 54% (from 10,709.72 to 4879.86 μg/L) compared with the 4‐week control ( p < 0.05), which may be associated with enhanced fruity aroma and reduced perceived sourness. In contrast, US treatment had a milder influence, mainly reducing low‐boiling‐point esters and unpleasant odor compounds, while short‐duration exposure slightly elevated aldehyde and ketone levels. These findings demonstrate that US and UHP regulate flavor compounds through distinct mechanisms and highlight their potential as targeted strategies for improving the flavor quality of blueberry vinegar during non‐thermal processing.