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| [The aroma of blueberries., Hirvi, T., Honkanen, E., Journal of the Science of Food and Agriculture, Vol.34(9), 1983, 992-996] | [The aroma of blueberries., Hirvi, T., Honkanen, E., Journal of the Science of Food and Agriculture, Vol.34(9), 1983, 992-996] |
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| „In lowbush blueberries, the major odor active volatiles were different than in highbush blueberries and were dominated by esters (Forney et al., unpublished data). Important odor active compounds identified included methyl 3-methylbutanoate, ethyl 3-methylbutanoate, ethyl 2-methyl-butanoate, methyl 2-methylbutanote, linalool, and methyl butanoate.“ \\ | Of the 35 odor-active compounds detected by applying AEDA on the liquid ectract of blueberry, highest FD factors showed ethyl 2-methylbutyrate (green, slightly apple-like), hexanal (fatty green, grassy), octanal (orange fatty), isothiazole (skunk, sulfury), octen-3-one (mushroom), (E,E)-2,4-heptadienal (fatty, green, greasy), and (E,E)-2,4-decadienal (deep fatty, slightly citrus note). The esters (methyl butyrate, ethyl isobutyrate, methyl isovalerate, ethyl 2-methylbutyrate, and ethyl isovalerate) with fruity and floral notes gave FD factor 4. The same FD factor of 4 had alcohols like isoamyl alcohol, octanol, and decanol as well as linalool oxide and isovaleric acid. Sulfur compounds like dimethyl sulfide (FD 7), thiazole, isothiazole, dodecyl mercaptan, ortho-methylthio phenol (FD 4), and 1-p-menthene-8-thiol (FD 1) also seem to contribute to the aroma of blueberry. Other characteristic floral, tea like, and spicy notes with low FD factor were damascenone, β-damascone, phenylethanol, α-methylionone, and cinnamic aldehyde. \\ |
| [Forney, Charles F. "Horticultural and other factors affecting aroma volatile composition of small fruit." HortTechnology 11.4 (2001): 529-538] [[https://journals.ashs.org/downloadpdf/journals/horttech/11/4/article-p529.pdf]] | [Hanoglu A., Pucarelli F. „Recent Highlights in Flavor Chemistry & Biology. 8th. Deutsche Forschungsanstalt für Lebensmittelchemie; Garching, Germany: 2007. Determination of key aroma-active compounds by GC-O Aroma Extract Dilution Analysis (AEDA) in cranberry and blueberry fruits“ Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany. 2007, 269-275] |
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| "... HS-SPME analyses revealed complex volatile profiles including terpenes (23 compounds, e.g. p-cymene, 1,8-cineole, linalool) and aromatic structures (10 compounds, e.g. benzaldehyde, ethyl benzoate, 2-phenylethyl acetate, benzyl benzoate), which contribute to the characteristic and flavourful blueberry aroma... The most abundant compounds were related to the group of C6-structures or so-called ‘green leaf volatiles’... In addition, impact-aroma compounds belonging to the chemical group of monoterpenes, could also be extracted from all samples, e.g. 1,8-cineole, linalool, and linalyl acetate." \\ | "... HS-SPME analyses revealed complex volatile profiles including terpenes (23 compounds, e.g. p-cymene, 1,8-cineole, linalool) and aromatic structures (10 compounds, e.g. benzaldehyde, ethyl benzoate, 2-phenylethyl acetate, benzyl benzoate), which contribute to the characteristic and flavourful blueberry aroma... The most abundant compounds were related to the group of C6-structures or so-called ‘green leaf volatiles’... In addition, impact-aroma compounds belonging to the chemical group of monoterpenes, could also be extracted from all samples, e.g. 1,8-cineole, linalool, and linalyl acetate." \\ |
