Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques
Brian Farneti1, Iuliia Khomenko2,3, Marcella Grisenti1
1Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy.
Frontiers in Plant Science
|May 12, 2017
Summary
This study comprehensively analyzed blueberry aroma, identifying key volatile organic compounds (VOCs) that change with ripening and genetic background. These findings help understand blueberry aroma for improved fruit marketability.
Area of Science:
- * Food Science and Technology
- * Plant Genetics and Breeding
- * Analytical Chemistry
Background:
- * Blueberry consumption is rising, making aroma a key quality trait for marketability.
- * Blueberry volatile organic compound (VOC) profiles are complex and influenced by ripening and genetic diversity.
- * Previous research on blueberry VOCs is limited, necessitating further investigation.
Purpose of the Study:
- * To comprehensively characterize blueberry aroma by analyzing volatile organic compounds (VOCs).
- * To investigate the impact of ripening stages and genetic variations on blueberry VOC profiles.
- * To evaluate the effectiveness of SPME-GC-MS and PTR-ToF-MS for blueberry aroma analysis.
Main Methods:
- * Untargeted volatile organic compound (VOC) analysis using two complementary methods: solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS).
- * Experiment 1: Monitored VOC changes during ripening across five commercial blueberry cultivars at four developmental stages (green, pink, ripe, over-ripe).
- * Experiment 2: Analyzed VOC profiles of 11 blueberry accessions from different species to assess genetic influences.
Main Results:
- * Identified a wide range of VOCs in blueberries, primarily aldehydes, alcohols, terpenoids, and esters.
- * Demonstrated significant variations in VOC profiles related to blueberry ripening and senescence.
- * Revealed distinct aroma profiles among different blueberry genotypes, highlighting genetic influences.
- * Confirmed the complementary strengths of SPME-GC-MS and PTR-ToF-MS for detailed blueberry aroma characterization.
Conclusions:
- * The study provides a comprehensive understanding of blueberry aroma composition and its variability.
- * Identified potential VOC biomarkers for assessing blueberry aroma quality related to ripening and genetics.
- * Highlights the utility of combined analytical techniques for in-depth aroma profiling.
- * Findings support efforts to improve blueberry marketability through aroma trait management.
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