Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

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 bl...

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Detalles Bibliográficos
Autores principales: Forney, Charles F., Qiu, Songshan, Jordan, Michael A., McCarthy, Dylan, Fillmore, Sherry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407621/
https://www.ncbi.nlm.nih.gov/pubmed/36010515
http://dx.doi.org/10.3390/foods11162516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407621/
https://www.ncbi.nlm.nih.gov/pubmed/36010515
http://dx.doi.org/10.3390/foods11162516

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