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CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1675
Abstract:

The volatile composition of five blueberry varieties from two different regions was analysed by dynamic headspace (purge and trap, P&T)  coupled to gas chromatography-mass spectrometry (GC-MS). Under the optimized conditions, the P&T method was successfully validated, showing good linearity, high accuracy, good reproducibility and a low limit of detection. A total of 80 volatiles were identified, including 19 esters, 30 alcohols, 18 aldehydes, 7 ketones and 6 other compounds. Furthermore, a spider web diagram was constructed to compare the flavour profiles of these blueberries, and the obtained results demonstrated that blueberries from different locations have different flavour profiles.

Keywords:

null
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1675
0
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1675
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Italian Journal of Food Science

Field :   Fen Bilimleri ve Matematik; Mühendislik

Journal Type :   Uluslararası

Metrics
Article : 378
Cite : 142
2023 Impact : 0.12
Details
Italian Journal of Food Science