Farneti Brian, Khomenko Iuliia, Grisenti Marcella, Ajelli Matteo, Betta Emanuela, Algarra Alberto Alarcon, Cappellin Luca, Aprea Eugenio, Gasperi Flavia, Biasioli Franco, Giongo Lara
Genomics and Biology of Fruit Crop Department, Fondazione Edmund MachTrento, Italy.
Food Quality and Nutrition Department, Fondazione Edmund MachTrento, Italy.
Front Plant Sci. 2017 Apr 26;8:617. doi: 10.3389/fpls.2017.00617. eCollection 2017.
Blueberry ( spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars ("Biloxi," "Brigitta Blue," "Centurion," "Chandler," and "Ozark Blue") harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different species were employed: . L. ("Brigitta," "Chandler," "Liberty," and "Ozark Blue"), Aiton ("Centurion," "Powder Blue," and "Sky Blue"), L. (three wild genotypes of different mountain locations), and one accession of Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs, for the most aldehydes, alcohols, terpenoids, and esters that can be used as putative biomarkers to rapidly evaluate the blueberry aroma variations related to ripening and/or senescence as well as to genetic background differences. Moreover, the obtained results demonstrated the complementarity between chromatographic and direct-injection mass spectrometric techniques to study the blueberry aroma.
在过去五年中，蓝莓（越橘属）果实的消费量有所增加，成为仅次于草莓的第二重要的浆果品种。尽管可能产生经济和感官影响，但对蓝莓挥发性有机化合物（VOC）的成分研究甚少。因此，香气对水果市场适销性的巨大影响促使人们有必要进一步了解这一品质特征。除了成熟的强烈影响外，蓝莓的香气特征还因物种间广泛的遗传差异而有所不同，这些物种通过育种活动在现代商业品种中有着不同程度的渗入。在本研究中，分为两项不同的活动，通过两种互补方法进行的详尽的非靶向VOC分析，探索了蓝莓香气的复杂性：固相微萃取 - 气相色谱 - 质谱联用（SPME-GC-MS）和质子转移反应 - 飞行时间质谱（PTR-ToF-MS）。第一个实验旨在确定五个具有商业代表性的品种（“比洛克西”、“布里吉塔蓝”、“百夫长”、“钱德勒”和“奥扎克蓝”）在四个成熟阶段（绿色、粉色、成熟和过熟）收获时蓝莓成熟过程中的VOC变化，以勾勒出果实发育过程中VOC的动态变化。第二个实验的目的是确认PTR-ToF-MS分析蓝莓基因型的能力，并识别最具特征的VOC。在这种情况下，使用了11个属于不同物种的种质：越橘属（“布里吉塔”、“钱德勒”、“自由”和“奥扎克蓝”）、笃斯越橘（“百夫长”、“粉蓝”和“天蓝”）、野生蓝莓（三个不同山区位置的野生基因型）以及一个史密斯蓝莓种质。对蓝莓香气的这种全面表征使得能够鉴定出大量的VOC，其中大多数是醛类、醇类、萜类和酯类，这些可以用作推定的生物标志物，以快速评估与成熟和/或衰老以及遗传背景差异相关的蓝莓香气变化。此外，获得的结果证明了色谱技术和直接进样质谱技术在研究蓝莓香气方面的互补性。
