ArticleFoods (Basel, Switzerland)2022
Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 27 citations in OpenAlex.
- Impact of Thermal Processing and Storage on the Quality and Chirality of Linalool in Blueberry Juice.Molecules (Basel, Switzerland) · 2026Article
- Distinct metabolic signatures of ploidy and cold storage in blueberry fruit revealed by integrative metabolomics and machine learning.Food chemistry: X · 2026Article
- A comprehensive overview of strategies to improve blueberry fruit quality.Frontiers in plant science · 2026Review
- The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines.Foods (Basel, Switzerland) · 2025Article
- How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate-all-that-apply.Journal of the science of food and agriculture · 2025Article
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- Genetic and epigenetic signatures for improved breeding of cultivated blueberry.Horticulture research · 2024Article
- Molecular Regulatory Mechanisms Affecting Fruit Aroma.Foods (Basel, Switzerland) · 2024Review
- Transcriptomic and Metabolomic Profiling Reveals the Variations in Carbohydrate Metabolism between Two Blueberry Cultivars.International journal of molecular sciences · 2023Article
- Fruit Quality and Metabolomic Analyses of Fresh Food Accessions Provide Insights into the Key Carbohydrate Metabolism in Blueberry.Plants (Basel, Switzerland) · 2023Article
- Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.Food chemistry: X · 2023Article
- Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
The flavor of blueberry fruit products is an important parameter determining consumer satisfaction. Wild lowbush blueberries are primarily processed into products, but their flavor chemistry has not been characterized. The objective of this study was to characterize the aroma chemistry of lowbush blueberries and compare it with that of highbush. Aroma volatiles of lowbush blueberries from four Canadian provinces and five highbush blueberry cultivars were isolated using headspace solid-phase microextraction (SPME) and characterized using gas chromatography-olfactometry (GC-O) and 2-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS). Lowbush fruit volatiles were composed of 48% esters, 29% aldehydes and 4% monterpenoids compared to 48% aldehydes, 26% monoterpenoids and 3% esters in highbush fruit. Twenty-three aroma-active peaks were identified in lowbush compared to forty-two in highbush fruit using GC-O. The most aroma-active compounds in lowbush fruit were ethyl 2-methylbutanoate, methyl 2-methylbutanoate, methyl 3-methylbutanoate, ethyl 3-methylbutanoate and ethyl propanoate compared to geraniol, (
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