Hull Road Fifield Hall, Department of Horticultural Sciences, University of Florida, Gainesville, Florida 32611-7011, United States.
J Agric Food Chem. 2020 May 27;68(21):5777-5786. doi: 10.1021/acs.jafc.0c01445. Epub 2020 May 15.
Variations in volatile organic compound (VOC) type and content can result in noticeable differences in fruit aroma. The genus encompasses over 500 distinct species of berry-producing plants, several of which are important to commercial horticulture. Understanding which VOCs are produced by different members of this genus could greatly aid efforts to improve the aroma of multiple crops by breeding for desirable fruit volatiles. This review summarizes the published research available on this topic, examining prior work done to characterize the volatile profiles of blueberries, cranberries, bilberries, lingonberries, whortleberries, and other berries. In addition, analytical methodologies used to obtain berry volatile profiles are discussed. Possible future directions for berry volatile research are also examined.
挥发性有机化合物（VOC）类型和含量的变化会导致果实香气的明显差异。该属包括 500 多种不同的浆果植物，其中一些对商业园艺很重要。了解这个属的不同成员产生哪些 VOC，可以极大地帮助通过培育理想的果实挥发性物质来改善多种浆果作物的香气。这篇综述总结了这一主题的已发表研究，研究了先前对蓝莓、蔓越莓、越橘、小红莓、黑穗醋栗和其他浆果的挥发性成分进行描述的工作。此外，还讨论了用于获得浆果挥发性成分的分析方法。还研究了浆果挥发性研究的可能未来方向。
