The aroma of blueberries
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (9) , 992-996
- https://doi.org/10.1002/jsfa.2740340916
Abstract
The volatile components of bilberry, bog blueberry and cultivated high‐bush blueberry (cv. Rancocas) were analysed by gas chromatography and mass spectrometry. Several new compounds not reported previously as blueberry volatiles were detected. These included methyl and ethyl 2‐hydroxy‐3‐methylbutanoate, methyl and ethyl 3‐hydroxy‐3‐methylbutanoate, 2‐phenylethyl formate, methyl salicylate, farnesol, farnesyl acetate, vanillin, myristicine, 4‐vinylphenol, 2‐methoxy‐5‐vinylphenol, citronellol, hydroxycitronellol and some γ‐ and δ‐lactones. The character impact compounds of bilberry were found to be the above‐mentioned hydroxy esters together with 2‐phenylethanol and its esters and the γ‐ and δ‐lactones, whereas myristicine, citronellol, hydroxycitronellol, farnesol and farnesyl acetate were typical of the aroma of high‐bush blueberry.This publication has 9 references indexed in Scilit:
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