title: Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.
abstract: The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME-GC-MS-O) indicated bayberries could be divided into 3 groups: α-pinene ("pine" odor) for group 1 (four cultivars), β-caryophyllene and isocaryophyllene ("woody" odor) for group 2 (six cultivars), and ethyl acetate ("overripe" odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Huan
authors.initials: H
authors.lastname: Cheng
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jianle
authors.initials: J
authors.lastname: Chen
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
authors.affiliation: Key Laboratory of Fruits and Vegetables Postharvest and Processing of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
authors.forename: Qile
authors.initials: Q
authors.lastname: Xia
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Donghong
authors.initials: D
authors.lastname: Liu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D031641:Myrica / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D012903:Smell; D013649:Taste; D055697:Taste Perception
chemical_list: D005421:Flavoring Agents
keywords: 1-Hexanol (PubChem CID: 8103); Aroma-active compounds; Bayberry (Myrica rubra); Ethyl acetate (PubChem CID: 8857); Gas chromatography–mass spectrometry–olfactometry (GC–MS–O); Hexanal (PubChem CID: 6184); Isocaryophyllene (PubChem CID: 5281522); Methyl hexanoate (PubChem CID: 7824); Nonanal (PubChem CID: 31289); Octanal (PubChem CID: 454); Physiochemical compounds; Principal component analysis (PCA); d-Limonene (PubChem CID: 440917); α-Pinene (PubChem CID: 82227); β-Caryophyllene (PubChem CID: 5281515)