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The aroma of blueberries
Author(s) -
Hirvi Timo,
Honkanen Erkki
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340916
Subject(s) - farnesol , aroma , chemistry , citronellol , methyl salicylate , nerolidol , ethyl acetate , syringaldehyde , terpene , vanillin , organic chemistry , food science , geraniol , chromatography , botany , linalool , essential oil , biology
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.