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

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

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 bl...

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Bibliographic Details
Main Authors: Charles F. Forney, Songshan Qiu, Michael A. Jordan, Dylan McCarthy, Sherry Fillmore
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
blueberry
aroma-active compounds
flavor
volatile compounds
2-Dimensional gas chromatography-mass spectroscopy
gas chromatography-olfactometry (GC-O)
Online Access:https://www.mdpi.com/2304-8158/11/16/2516

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