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

Forney, Charles F; Qiu, Songshan; Jordan, Michael A; McCarthy, Dylan; Fillmore, Sherry

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

Forney, Charles F; Qiu, Songshan; Jordan, Michael A; McCarthy, Dylan; Fillmore, Sherry.

Afiliación

Forney CF; Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main Street, Kentville, NS B4N 1J5, Canada.
Qiu S; Development Center of Technology for Fruit & Vegetable Storage and Processing Engineering, Guangdong University of Petrochemical Technology, No.139, Guandu 2nd Road, Maoming 525000, China.
Jordan MA; Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main Street, Kentville, NS B4N 1J5, Canada.
McCarthy D; AGAT Laboratories, 11 Morris Drive, Dartmouth, NS B3B 1M2, Canada.
Fillmore S; Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main Street, Kentville, NS B4N 1J5, Canada.

Foods ; 11(16)2022 Aug 20.

Article en En | MEDLINE | ID: mdl-36010515

Palabras clave

2-Dimensional gas chromatography-mass spectroscopy; aroma-active compounds; blueberry; flavor; gas chromatography-olfactometry (GC-O); volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza

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