Selection of <i>Lycium barbarum</i> Cultivars Based on Nutritional, Bioactive and Aromatic Properties
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Goji berries (Lycium barbarum L.) are considered a functional food due to their high content of bioactive compounds with demonstrated health benefits. This study evaluated four cultivars (G3, G4, G5, and G7) that grown under Mediterranean climate conditions, focusing on their physicochemical properties, bioactive compound, and aromatic profiles to assess their suitability for fresh consumption or incorporation into food products. G4 exhibited the most favorable physicochemical characteristics, with the highest total soluble solids and sugar content. G5 stood out for its lower titratable acidity and highest ripening index, indicating desirable flavor attributes. Concerning bioactive compounds, G3 and G4 showed the highest total phenolic content, being neochlorogenic acid, the predominant. G5 was notable for its high carotenoid content, particularly zeaxanthin. These compounds significantly contributed to antioxidant activity. Volatile organic compounds (VOCs) profile revealed aldehydes as the dominant chemical family, being hexanal the most abundant. G5 and G7 exhibited the highest total VOC concentrations. Principal component analysis grouped G3 and G4 based on their high sugar and phenolic content, while G5 and G7 were characterized by their complex aromatic profiles.