Comparative study of volatile composition of major Northern Highbush blueberry (Vaccinium corymbosum) varieties

Qian, Yan Ping L.; Zhou, Qing; Magaña, Armando Alcázar; Qian, Michael C.

doi:10.1016/j.jfca.2022.104538

Cited by 9 publications

(9 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Geraniol averaged only 0.24% of the total volatiles but was the strongest contributor to aroma, having the first or second highest MF value for all five cultivars. Linalool, α-terpineol and geraniol were previously reported in highbush blueberries [ 12 , 17 , 20 , 29 , 32 , 33 ]. In four cultivars of Southern highbush fruit, linalool, and to a lesser extent, α-terpineol, contributed to the aroma of fruit, but geraniol only contributed to the aroma of two of these cultivars [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…Six of the identified aroma-active monoterpenoids were only found in fruit of one of the five cultivars. Other studies reported differences in monoterpenoid composition among cultivars [ 14 , 19 , 33 , 34 , 35 , 36 ], and it was suggested that differences in monoterpenoid content could be responsible for the distinct aroma of different blueberry cultivars as well as consumer acceptability [ 14 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…Other studies have shown that the contribution of branched-chain esters to highbush blueberry flavor is cultivar dependent. Qian et al [ 33 ] found high levels of branched-chain esters in ‘Duke’ fruit but low concentrations in ‘Aurora’ and ‘Liberty’. In both Northern and Southern highbush fruit, GC-O analysis identified that all four methylbutanoates contributed “fruity” aroma notes, although the contribution of each varied among cultivars [ 10 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…In fruit from six highbush blueberry cultivars, GC-MS analysis detected methyl 2-methylbutanoate and ethyl 3-methylbutanoate in all six cultivars and ethyl 2-methylbutanoate in five of the six cultivars in low or trace concentrations, but methyl 3-methylbutanoate was not detected [ 29 ]. Qian et al [ 33 ] suggested that branched-chain esters were associated with highbush cultivars that had desirable flavor.…”

Section: Resultsmentioning

confidence: 99%

“…The average composition of other fruit volatiles that differed significantly among the five cultivars studied included ketones, branched-chain esters, straight-chain esters and furans. Qian et al [ 33 ] found three selections from the USDA blueberry breeding program that were considered to have “outstanding” flavor had higher branch-chain ester content than seven highbush cultivars.…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

Forney

Qiu

Jordan

et al. 2022

Foods

View full text Add to dashboard Cite

The flavor of blueberry fruit products is an important parameter determining consumer satisfaction. Wild lowbush blueberries are primarily processed into products, but their flavor chemistry has not been characterized. The objective of this study was to characterize the aroma chemistry of lowbush blueberries and compare it with that of highbush. Aroma volatiles of lowbush blueberries from four Canadian provinces and five highbush blueberry cultivars were isolated using headspace solid-phase microextraction (SPME) and characterized using gas chromatography-olfactometry (GC-O) and 2-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS). Lowbush fruit volatiles were composed of 48% esters, 29% aldehydes and 4% monterpenoids compared to 48% aldehydes, 26% monoterpenoids and 3% esters in highbush fruit. Twenty-three aroma-active peaks were identified in lowbush compared to forty-two in highbush fruit using GC-O. The most aroma-active compounds in lowbush fruit were ethyl 2-methylbutanoate, methyl 2-methylbutanoate, methyl 3-methylbutanoate, ethyl 3-methylbutanoate and ethyl propanoate compared to geraniol, (Z)-3-hexen-1-ol, 1-octen-3-one, α-terpineol and linalool in highbush fruit. The aroma volatile composition was more consistent among lowbush fruit samples than the five highbush cultivars. Aroma-active GC-O peaks were described more frequently as “floral”, “fruity”, “sweet” and “blueberry” in lowbush than in highbush fruit. Results suggest wild lowbush blueberries would provide “fruitier” and “sweeter” flavors to food products than cultivated highbush fruit.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

Forney

Qiu

Jordan

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Qiao,

Wu,

Zhang

et al. 2024

eFood

View full text Add to dashboard Cite

To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real‐time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism‐related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like VcLOX2S, VcHPL, VcADH1‐1, VcADH1‐2, VcADH1‐3, and VcADH1‐4. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.

show abstract

Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen

Tran,

Steyer,

Verdier

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Comparative study of volatile composition of major Northern Highbush blueberry (Vaccinium corymbosum) varieties

Cited by 9 publications

References 33 publications

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen

Contact Info

Product

Resources

About