Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
J Agric Food Chem. 2021 May 26;69(20):5691-5701. doi: 10.1021/acs.jafc.1c01044. Epub 2021 May 11.
Aroma-active compounds in northern highbush blueberries "Bluecrop" ( "Bluecrop") and "Elliott" ( "Elliott") were isolated using solvent extraction followed by solvent-assisted flavor evaporation. The aroma-active compounds were compared by aroma extract dilution analysis (AEDA) on a polar and a chiral column and odor activity values (OAVs). The results showed that both cultivars had similar aroma-active compounds, but the flavor dilution (FD) factors and OAV values varied, responsible for the subtle aroma differences. AEDA (FD ≥ 64) suggested that the important aroma-active compounds in both cultivars could be ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, (Z)-3-hexenal, 1-octen-3-one, (Z)-3-hexen-1-ol, methional, linalool, (E,Z)-2,6-nonadienal, 2-methylbutanoic acid, α-terpineol, (E,E)-2,4-nonadienal, β-damascenone, geraniol, geranyl acetone, -cresol, eugenol, and vanillin. Different isomers can have different sensory thresholds and attributes. Enantiomer analysis revealed that although S-(+)-linalool was dominant in blueberry, R-(-)-linalool had a higher FD value and OAVs than that of the (S)-isomer. The S-(-)-α-terpineol was slightly elevated than R-(+)-α-terpineol in both cultivars.
采用溶剂萃取和溶剂辅助风味蒸发法从北方高丛越橘“蓝丰”（“Bluecrop”）和“埃利奥特”（“Elliott”）中分离出具有香气活性的化合物。采用极性和手性柱上的香气提取物稀释分析（AEDA）和香气活性值（OAV）比较了香气活性化合物。结果表明，两个品种都具有相似的香气活性化合物，但风味稀释（FD）因子和 OAV 值不同，这是导致香气细微差异的原因。AEDA（FD≥64）表明，两个品种中重要的香气活性化合物可能是乙基 2-甲基丁酸酯、乙基 3-甲基丁酸酯、（Z）-3-己烯醛、1-辛烯-3-酮、（Z）-3-己烯-1-醇、甲硫醛、芳樟醇、（E，Z）-2,6-壬二烯醛、2-甲基丁酸、α-萜品醇、（E，E）-2,4-壬二烯醛、β-大马酮、香叶醇、香叶基丙酮、-甲酚、丁香酚和香草醛。不同的异构体可能具有不同的感官阈值和属性。对映体分析表明，尽管 S-(+)-芳樟醇在蓝莓中占主导地位，但 R-(-)-芳樟醇的 FD 值和 OAV 均高于 S-异构体。在两个品种中，S-(-)-α-萜品醇的含量略高于 R-(+)-α-萜品醇。
