Agronomijas v stis - Latvijas Lauksaimniecības universitāte

2-methyl butanal(Z)-3-hexenalhexanal(E)-2-hexenalheptanal(Z)-2-heptenal2,4-heptadien-1-aloctanal(E)-2-octenalnonanal(E,Z)-2,6-nonadienal(E)-2-nonenaldecanaldodecanaltetradecanalAliphatic Alcohols2,4-hexadien-1-ol(Z)-3-hexenol(E)-2-hexenolhexanol1-octen-3-oloctanolterpinolenelinaloolcitronellalα-terpineolcyclocitrallinalyl acetategeranialbornyl acetate(E)-anetholeβ-caryophyllene*(E,E)-farnesyl acetate*Aromaticstoluenestyrenebenzaldehydepropyl benzeneacetophenone5-ethyl-m-xylenep-methyl benzaldehydeethyl benzoate2-phenylethyl acetatebenzyl benzoateMajor chemical groups being represented comprise a total of 66 aliphatic hydrocarbons (29 esters,15 aldehydes, 10 alcohols, 8 ketones, 4 acids), 23 terpenes (21 mono- and 2 sesquiterpenes), and 10aromatic structures. The abundance of esterified aroma volatiles contribute to the overall fruityflavour of the European blueberry, though also many of the other reported aliphatic structures havesimilar aroma properties. Except for 1,8-cineole (mint-spicy note), most of the identified terpeneshave to be considered as minor constituents. However, due to their low olfactory threshold,characteristic flavour notes are added to blueberry aroma such as α-terpinene, p-cymene, limonene,geranial (citrus-lemon-like), β-myrcene, (Z)- and (E)-ocimene, γ-terpinene, terpinolene (herb-spicynotes) and the aroma-impact compound linalool with its acetate (flowery-fruity notes). In addition,many of the detected aromatic structures have also strong aroma potential and supplement thecharacteristic blueberry aroma with their spicy, flowery, and fruity notes. In general, the presentedresults underscore the suitabilty and sensitivity of HS-SPME for the fast and reliable description ofaroma volatiles from plant samples (Rohloff, 1999, 2002; Rohloff et al. 2004), also with regard tothe detection of low-abundance compounds (Rohloff, 2004; Rohloff and Bones, 2005). Aromavolatile patterns found in our study, are in accordance with earlier results from V. myrtillus (VonSydow and Anjou, 1969). Furthermore, many of the described structures have also been reportedfrom other cultivated Vaccinium species (Parliment and Kolor, 1975; Hirvi and Honkanen,1983a,b; Baloga i, 1995; Horvat et al., 1996; Di Cesare et al., 1999; Polashock et al., 2007;Hanoglu and Pucarelli, 2007).ConclusionsResults from our study show the complexity but also homogeneity of aroma compounds beingdetected in blueberries (Vaccinium myrtillus) from Norwegian populations, not least becausealmost 90 % of the identified structures were found in all samples. However, aroma patternsdiffered with regard to location and maturation stage, and underline the significance of bothenvironmental, genetical and ontogenetical factors and thus, potential effects on blueberry aromaand quality. These questions will be further adressesd in our blueberry project as a continuation ofthe preliminary study.AcknowledgementsFinancial funding from the Research Council of Norway (RCN) through grant no. 184797 isgreatly acknowledged.102