GLC‐MS Analysis of Volatile Constituents in Rabbiteye Blueberries

Horvat, Robert J.; Senter, S. D.; Dekazos, Elias D.

doi:10.1111/j.1365-2621.1983.tb14849.x

Cited by 18 publications

(19 citation statements)

References 2 publications

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“…ALD also comprised the vast majority of volatiles (54% to 77%) in SHB, even using an extraction method that was not considered oxidative (Du et al, 2011). Although methods used herein and in previous RAB reports may favor oxidation (Horvat et al, 1983;Horvat and Senter, 1985), aldehydes dominated the volatile profiles. Unlike the methods of Du et al (2011) where salt was added during sample preparation to reduce oxidation, we added salt only to drive volatiles into the HS, after blending.…”

Section: Cultivar Maturity Zmentioning

confidence: 68%

“…reticulatus) volatile data using a similar SPME method (Beaulieu, 2006), maturity differences delivered the most significance in compound classes generally believed to be aroma-important in blueberry such as OID, LOO, EST, OLS, and ARO. In general, blueberries have appreciable terpenoid content (Du et al, 2011;Hirvi and Honkanen, 1983a;Horvat et al, 1983;von Sydow and Anjou, 1969). Several compounds recovered and denoted in the literature are terpenoids and terpenoid alcohols (such as a-terpineol and linalool), which are common flavor and aroma compounds in blueberry (Du et al, 2011;Horvat and Senter, 1985;Parliment and Kolor, 1975;von Sydow and Anjou, 1969) and other berries such as grapes (Marais, 1983).…”

Section: Resultsmentioning

confidence: 99%

“…An extensive literature search indicates that volatile and semivolatile compounds in RAB appear in only three papers from the same laboratory for three cultivars (Horvat et al, 1983(Horvat et al, , 1996Horvat and Senter, 1985). The majority of cultivars currently in production and on the market have little to no volatile information reported.…”

Section: Volatile Compounds In Rabbiteye Blueberriesmentioning

confidence: 99%

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Qualitative Analysis of Volatiles in Rabbiteye Blueberry Cultivars at Various Maturities Using Rapid Solid-phase Microextraction

Beaulieu¹,

Stein-Chisholm²,

Boykin³

2014

J. Amer. Soc. Hort. Sci.

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There are very few studies detailing the aroma, astringency, and flavor of rabbiteye blueberry [RAB (Vaccinium ashei)] fruit typically grown in the southeastern United States. The objectives were to investigate the rapid and qualitative solid-phase microextraction gas chromatographic–mass spectrometry volatile composition of several local RAB cultivars with an overall goal to build a database of possible flavor and aroma compounds. Volatile profiles were obtained in five Louisiana-grown RAB cultivars (Brightwell, Climax, Premier, Powder Blue, and Tifblue) assayed at four maturities. The method routinely captured 53 volatiles, including 12 aldehydes, six alcohols, 11 esters, four ketones, 17 terpenoids, one furan, and two aromatics. Of the 33 compounds considered important in blueberries, 17 were recovered in the RAB cultivars assessed. Herein, 10 compounds were recovered for the first time in blueberry (Vaccinium sp.) and five of those compounds were confirmed with standards [2-ethylfuran, (E)-2-pentenal, (Z)-dehydroxylinalool oxide, (E)-dehydroxylinalool oxide and 1,4-cineole]. In general, terpenoids and their subclass linalools were the most significant volatiles followed closely by esters, aldehydes, and then alcohols. Terpenoids and linalools displayed the greatest significant differences in ‘Powder Blue’ and ‘Premier’. Esters and aldehydes were the most significant compound classes based on cultivar effect per maturity in firm-ripe fruit. From the suite of 17 of the 33 important compounds in upright blueberry, 10 were recovered across the five cultivars at four maturities that displayed a high level of significance. These were linalool, methyl 3-methylbutanoate, 1,8-cineole, (E)-2-hexanal, (Z)-3-hexenal, (Z)-3-hexenyl acetate, limonene, hexyl acetate, hexanal, and α-terpineol. These data will be useful to evaluate aroma volatiles in RAB and changes in processed and value-added byproducts.

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Section: Cultivar Maturity Zmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Section: Volatile Compounds In Rabbiteye Blueberriesmentioning

confidence: 99%

See 1 more Smart Citation

Qualitative Analysis of Volatiles in Rabbiteye Blueberry Cultivars at Various Maturities Using Rapid Solid-phase Microextraction

Beaulieu¹,

Stein-Chisholm²,

Boykin³

2014

J. Amer. Soc. Hort. Sci.

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“…La destilación con distintas variantes se ha aplicado a gran cantidad de alimentos diferentes, por destilación en corriente de vapor, quesos (Ceccon, 1981(Ceccon, y 1986, arándanos (Horvat, 1983(Horvat, y 1985, algas comestibles (Kajiwara, 1988), loquats (Shaw. 1982), tes (Hazarika, 1984), etc.…”

Section: Destilaciónunclassified

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

Morales¹,

Aparicio²,

Gutiérrez³

1992

Grasas y Aceites

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RESUMEN Técnicas de aislamiento y concentración de volátiles de aceites vegetalesUno de los métodos de evaluación del flavor de los alimentos consiste en la determinación de sus componentes volátiles. La primera etapa necesaria para realizar este tipo de análisis es el aislamiento y concentración de los mismos. Se ha realizado una revisión bibliográfica sobre las diferentes técnicas utilizadas para este fin en diferentes alimentos y especialmente en aceites vegetales. Los métodos utilizados son muy diversos, se ofrece una explicación de cada uno de ellos considerando las diferentes variantes existentes. Asimismo se detallan las aplicaciones realizadas en aceites vegetales durante los últimos años. PALABRAS-CLAVE: Aceite vegetal -Componentes volátiles (aislamiento) -Componentes volátiles (concentración) -Información (artículo). SUIVIMARY Techniques for the isolation and concentration of vegetable oils volátilesOne of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volátiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

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“…Consumer dissatisfaction with flavor seems common in shelf‐stable and/or new to the market flash pasteurized juices and smoothies containing some ‘superfruits’ . Few articles are published illustrating the volatile compounds in RAB blueberries and studies are scant regarding relationships between flavor volatiles and bitter/astringent compounds, processing, and sensory attributes related to RAB blueberries …”

Section: Introductionmentioning

confidence: 99%