Agronomijas v stis - Latvijas LauksaimniecÄ«bas universitÄte

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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
References1. Baloga D.W., Vorsa N., and Lawter L. (1995) Dynamic headspace gas chromatography-massspectrometry analysis of volatile flavor compounds from wild diploid blueberry species. In: RousseffR.L. and Leahy M.M. (eds.), Fruit Flavors: Biogenesis, Characterization and Authentication, ACSSymposium Series 596, Oxford University Press, USA, pp. 235-47.2. Di Cesare L.F., Nani R., Proietti M., and Giombelli R. (1999) Volatile composition of the fruit and juiceof blueberry cultivars grown in Italy. Industrie Alimentari, 38, pp. 277-282.3. Giovanelli G. and Buratti S. (2009) Comparison of polyphenolic composition and antioxidant activity ofwild Italian bluberries and some cultivated varieties. Food Chemistry, 112, pp. 903-908.4. Hanoglu A. and Pucarelli F. (2007) Determination of key aroma-active compounds by GC-O AromaExtract Dilution Analysis (AEDA) in cranberry and blueberry fruits. In: Hofmann T., Meyerhof W., andSchieberle P. (eds) Recent Highlights in Flavor Chemistry & Biology, Proceedings of the 8 th WartburgSymposium on Flavor Chemistry and Biology, Eisenach, Deutsche Forschungsanstalt fürLebensmittelchemie, Garching, Germany, pp. 269-275.5. Hirvi T. and Honkanen E. (1983a) The aroma of some hybrids between high-bush blueberry (Vacciniumcorymbosum L.) and bog blueberry (Vaccinium uliginosum L.). Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 176, pp. 346-349.6. Hirvi T. and Honkanen E. (1983b) The aroma of blueberries. Journal of the Science of Food andAgriculture, 34, pp. 992-996.7. Horvat R.J., Schlotzhauer W.S., Chortyk O.T., Nottingham S.F. and Payne J.A. (1996) Comparison ofvolatile compounds from rabbit eye blueberry (Vaccinium ashei) and Deerberry (V. stamineum) duringmaturation. Journal of Essential Oil Research, 8, pp. 645-648.8. MIT (2009) SpectConnect. Massachusetts Institute of Technology (MIT), http://spectconnect.mit.edu.9. Parliment T.H. and Kolor M.G. (1975). Identification of the major volatile components of blueberry.Journal of Food Science, 40, pp. 762-763.10. Polashock J.J., Saftner R.A. and Kramer M. (2007) Postharvest Highbush blueberry fruit antimicrobialvolatile profiles in relation to anthracnose fruit rot resistance. Journal of the American Society forHorticultural Science, 132, pp. 859-868.11. Rohloff J. (1999) Monoterpene composition of essential oil from peppermint (Mentha × piperita L.) withregard to leaf position using solid-phase microextraction and gas chromatography/mass spectrometryanalysis. Journal of Agricultural and Food Chemistry, 47, pp. 3782-3786.12. Rohloff J. (2002) Volatiles from rhizomes of Rhodiola rosea L. Phytochemistry, 59, pp. 655-661.13. Rohloff J. (2004) Essential Oil Drugs – Terpene Composition of Aromatic Herbs. In: Dris R. and JainS.M. (eds.) Production Practices and Quality Assessment of Food Crops. Vol. 3: Quality Handling andEvaluation, Kluwer Academic Publishers, Dordrecht, The Netherlands, pp. 73-128.14. Rohloff J., Nestby R., Folkestad J.A. and Iversen T.-H. (2004) Influence of rain cover cultivation ontaste and aroma quality of strawberries (Fragaria ananassa Duch.). Journal of Food, Agriculture &Environment, 2, pp. 74-82.15. Rohloff J. and Bones A.M. (2005) Volatile profiling of Arabidopsis thaliana - Putative olfactorycompounds in plant communication. Phytochemistry, 66, pp. 1941-1955.16. Von Sydow, E. and Anjou, K. (1969) Aroma of bilberries (Vaccinium myrtillus). I. Identification ofvolatile compounds. Lebensmittel-Wissenschaft und-Technologie, 2, pp. 78-81.VARIABILITY OF THE STRUCTURE OF THE BIOCHEMICAL COMPOSITION OFTHE FRUITS OF THE HIGHBUSH BLUEBERRYAUGSTKRŪMU MELLEĥU OGU BIOĖĪMISKĀ SASTĀVA MAINĪGUMSRupasova Zh. 1 , Pavlovskij N. 1 , Kurlovich T. 1 , Pyatnitsa F. 1 , Yakovlev А. 1 , Volotovich A. 2 ,Pinchukova Yu. 31 Central Botanical Garden of the NAS of Belarus,220012 Minsk str. Surganova, 2v, Belarus, e-mail: rupasova@basnet.by2 Polessky State University, e-mail: volant777@tut.by3 Mogilev State University of food technologies, e-mail: mti@mogilev.byAbstractIn this article the values of the coefficients of variation of 30 indicators of the biochemicalcomposition of the fruits of the blueberry in a three-year cycle of supervision are presented. Signs103
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Conference Organizing CommitteeChai
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15 Pormale J., Osvalde A. and Nolle
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were established in 1985. Nowadays,
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10,1-15 ha7%15,1-20 ha7%< 20,1 ha0%
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In less than half the surveyed farm
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economical and biochemical characte
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investigated European cranberry acc
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fruit of V. opulus has different am
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As several authors have stated (Koz
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KopsavilkumsVaccinium ăints kultū
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maintained in a mist chamber with v
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period and produce vigorous vegetat
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38. Marcotrigiano M. and McGlew S.P
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of changes in the typological struc
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fall from 2 to 3 and that for heath
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HIGHBUSH BLUEBERRY BREEDINGAUGSTKR
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Southern and Intermediate highbush
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and anatomically they belong to fal
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The levels of flavonols are more co
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21. Polashock J.J., Griesbach R.J.,
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Figure 1. A general scheme of the N
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5. Åkerström A., Forsum Å., Rump
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species and studying the efficiency
Page 51 and 52: Thus, it has been determined that t
Page 53 and 54: CHEMICAL COMPOSITION OF HIGHBUSH BL
Page 55 and 56: lueberry cultivars were collected f
Page 57 and 58: Ascorbic acid, mg 100ḡ 112108642a
Page 59 and 60: 6. Saftner R., Polashock J., Ehlenf
Page 61 and 62: Materials and methodsThe experiment
Page 63 and 64: The titrable acids content of the e
Page 65 and 66: There was a significant correlation
Page 67 and 68: Nichenametla et al., 2006), human n
Page 69 and 70: The contribution of V. macrocarpon
Page 71 and 72: 11. Kong J. M., Chia L. S., Goh N.K
Page 73 and 74: isothermically at 70°C for 5 min,
Page 75 and 76: IN VITRO PROPAGATION OF SEVERAL VAC
Page 77 and 78: 16BM ean N o. of shoots/explant1412
Page 79 and 80: Figure 2. Axillary shoot regenerati
Page 81 and 82: evaluate the blueberries supply wit
Page 83 and 84: espectively). It should be stressed
Page 85 and 86: lueberry appear to play a conclusiv
Page 87 and 88: 15. Reimann C., Kollen F., Frengsta
Page 89 and 90: each type, and for comparison sampl
Page 91 and 92: the mean. Kisgyır 1 sample has the
Page 93 and 94: 13. Porpáczy A. (1999) A húsos so
Page 95 and 96: was medium (0.014 - 0.017 g kg -1 s
Page 97 and 98: ‘Salaspils Ražīgā’. Vigorous
Page 99 and 100: KopsavilkumsEiropas melleĦu (Vacci
Page 101: Figure 2. Chemometric PCA of 32 blu
Page 105 and 106: obtained from fruits of black choke
Page 107 and 108: In our opinion, the best estimate a
Page 109 and 110: cuttings also varies markedly with
Page 111 and 112: shoots shorter than 10 mm were not
Page 113 and 114: 14. Ostrolucka M.G., Gajdosova A, L
Page 115 and 116: „Metos RG-350” (http://www.meto
Page 117 and 118: 500480Phenols,mg 100g -146044042040
Page 119 and 120: SHORT INFORMATION ABOUT THE HISTORY
Page 121 and 122: Evaluation of cultivars. After the
Page 123 and 124: the number of pistils (female clone
Page 125 and 126: Table 2. Number of flowers per harv
Page 127 and 128: ResultsFirst time upright dieback i
Page 129 and 130: grew rapidly on PDA at 20 - 24 o C.
Page 131 and 132: Figure 9. Conidia of Physalospora v
Page 133 and 134: References1. CABI, EPPO, (1997) Dia
Page 135 and 136: Results und DiscussionBerries were
Page 137 and 138: In literature Caruso eds. and Гop
Page 139 and 140: the total area under a cranberry ma
Page 141 and 142: Skilled works on development of the
Page 143 and 144: Tika atrastas dažas būtiskas ats
Page 145 and 146: appears to maintain a quite low lev
Page 147 and 148: 8. Garkava - Gustavson L.,Persson H
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