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

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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Váldodahkkit:	Charles F. Forney, Songshan Qiu, Michael A. Jordan, Dylan McCarthy, Sherry Fillmore
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2022-08-01
Ráidu:	Foods
Fáttát:	blueberry aroma-active compounds flavor volatile compounds 2-Dimensional gas chromatography-mass spectroscopy gas chromatography-olfactometry (GC-O)
Liŋkkat:	https://www.mdpi.com/2304-8158/11/16/2516
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