Xie Xu, Wang Yuehua, Wen Bosu, Tian Jinlong, Cheng Zhen, Tang Siyi, Nie Yujie, Wu Xilin, Guo Xin, Li Bin
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Food Chem. 2025 Jul 15;480:143813. doi: 10.1016/j.foodchem.2025.143813. Epub 2025 Mar 9.
This study comprehensively identified 10 blueberry varieties from 3 regions using headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The former identified 70 volatile organic compounds, while the latter identified 618. The blueberry varieties, Bluecrop, Reka, and Northland in Northeast China have significant advantages in fresh and sweet flavors were found through HS-GC-IMS. HS-SPME-GC-MS found that terpenes, esters, and heterocyclic are the main volatile components in blueberry (47.09 %), with nine volatile organic metabolites (benzene, 1,3-dimethyl, etc.) serving as potential biomarkers for distinguishing blueberry varieties from the three regions. In addition, the top 10 aromatic compounds in different blueberry varieties were screened, among which 5-ethyl-3-hydroxy-4-methyl-2 (5H) - furanone had the highest rOAV value. These findings provide theoretical support for exploring the key flavor characteristics of different varieties of blueberries and effectively distinguishing blueberries from various production areas.
本研究采用顶空气相色谱-离子迁移谱（HS-GC-IMS）和顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC-MS）技术，从3个地区全面鉴定了10个蓝莓品种。前者鉴定出70种挥发性有机化合物，后者鉴定出618种。通过HS-GC-IMS发现，中国东北地区的蓝莓品种蓝丰、瑞卡和北国在清新甜味方面具有显著优势。HS-SPME-GC-MS发现，萜类、酯类和杂环类是蓝莓中的主要挥发性成分（47.09%），有9种挥发性有机代谢物（苯、1,3-二甲基等）作为区分三个地区蓝莓品种的潜在生物标志物。此外，筛选出了不同蓝莓品种中的前10种芳香化合物，其中5-乙基-3-羟基-4-甲基-2（5H）-呋喃酮的相对气味活度值最高。这些研究结果为探索不同品种蓝莓的关键风味特征以及有效区分不同产地的蓝莓提供了理论支持。
