Articles
Impact of species, growing location and cultivar on flavor chemistry of blueberry fruit
Article number
1357_29
Pages
199 – 206
Language
English
Abstract
The flavor chemistry of blueberry fruit, including sugars, organic acids, and volatile compounds, was determined in wild lowbush blueberries (Vaccinium angustifolium) produced in 4 Canadian provinces and cultivated highbush blueberries (V. corymbosum) representing the 5 commercial cultivars Duke, Brigitta, Jersey, Liberty and Aurora. Fructose and glucose were the primary sugars in both lowbush and highbush blueberries and were present at similar concentrations.
Total sugar concentration averaged 16% higher in lowbush than highbush fruit, but varied significantly among highbush cultivars being highest in Jersey and lowest in Aurora. In the lowbush fruit, quinic acid was the primary acid comprising on average 66% of the total acids with lesser amounts of citric (23%) and malic (11%) acids.
In highbush fruit, citric acid was the primary acid comprising on average 83% of the total acids with lesser amounts of quinic (10%) and malic (6%) acids.
Total acid concentration averaged 25% higher in highbush than in lowbush fruit.
The sugar:acid ratio of lowbush fruit was higher than that of highbush fruit being 14.1 compared to an average of 9.7 for highbush fruit.
However, the sugar:acid ratio of highbush fruit differed among cultivars, ranging from 6.4 to 13.4. The volatile composition of lowbush blueberry fruit was dominated by esters (46%) that provide fruity aromas, and aldehydes (29%) that provide green aromas.
Monoterpenoids that provide a variety of floral and fruity aromas comprised only 4% of total volatiles.
In contrast, volatile composition of highbush blueberry fruit was dominated by aldehydes (46%) and monoterpenoids (28%), with esters comprising only 4% of total volatiles.
Concentrations of sugars, acids, and most volatile compounds in lowbush fruit from different provinces did not differ significantly.
However, in the highbush fruit, sugars, acids, and volatiles differed significantly among the 5 cultivars.
Total sugar concentration averaged 16% higher in lowbush than highbush fruit, but varied significantly among highbush cultivars being highest in Jersey and lowest in Aurora. In the lowbush fruit, quinic acid was the primary acid comprising on average 66% of the total acids with lesser amounts of citric (23%) and malic (11%) acids.
In highbush fruit, citric acid was the primary acid comprising on average 83% of the total acids with lesser amounts of quinic (10%) and malic (6%) acids.
Total acid concentration averaged 25% higher in highbush than in lowbush fruit.
The sugar:acid ratio of lowbush fruit was higher than that of highbush fruit being 14.1 compared to an average of 9.7 for highbush fruit.
However, the sugar:acid ratio of highbush fruit differed among cultivars, ranging from 6.4 to 13.4. The volatile composition of lowbush blueberry fruit was dominated by esters (46%) that provide fruity aromas, and aldehydes (29%) that provide green aromas.
Monoterpenoids that provide a variety of floral and fruity aromas comprised only 4% of total volatiles.
In contrast, volatile composition of highbush blueberry fruit was dominated by aldehydes (46%) and monoterpenoids (28%), with esters comprising only 4% of total volatiles.
Concentrations of sugars, acids, and most volatile compounds in lowbush fruit from different provinces did not differ significantly.
However, in the highbush fruit, sugars, acids, and volatiles differed significantly among the 5 cultivars.
Publication
Authors
C.F. Forney, S. Qiu, M.A. Jordan, K. Munro Pennell, S. Fillmore
Keywords
Vaccinium, lowbush, highbush, sugars, organic acids, volatiles, aroma
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