Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
The aroma extract of Chickasaw blackberry (Rubus L.) was separated with silica gel normal phase chromatography into six fractions. Gas chromatography-olfactometry (GCO) was performed on each fraction to identify aroma active compounds. Aroma extraction dilution analysis (AEDA) was employed to characterize the aroma profile of Chickasaw blackberries from two growing regions of the United States: Oregon and Arkansas. Comparative AEDA analysis showed that the berries grown in the two regions had similar aroma compositions; however, those odorants had various aroma impacts in each region. The compounds with high flavor dilution factors in Oregon's Chickasaw were ethyl butanoate, linalool, methional, trans,cis-2,6-nonadienal, cis-1,5-octadien-3-one, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone, whereas in the Chickasaw grown in Arkansas, they were ethyl butanoate, linalool, methional, ethyl 2-methylbutanoate, beta-damascenone, and geraniol.
Wang
Yuanyuan
Y
Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97331-6602, USA.
Finn
Chad
C
Qian
Michael C
MC
D001131:Arkansas; D002849:Chromatography, Gas; D004777:Environment; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D009922:Oregon; D027824:Rosaceae / Q000737:chemistry* / Q000254:growth & development*; D012903:Smell; D014835:Volatilization