Identifying Unique Quality Attributes of Arkansas-Grown Fresh- Market Blackberries

被引：3

作者：

Myers, Andrea L. ^{[1
]}

Threlfall, Renee Terrell ^{[1
]}

Howard, Luke R. ^{[1
]}

Brownmiller, Cindi R. ^{[1
]}

Clark, John R. ^{[2
]}

Worthington, Margaret L. ^{[2
]}

Lafontaine, Scott ^{[1
]}

机构：

[1] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72704 USA

[2] Univ Arkansas, Hort Dept, Fayetteville, AR 72701 USA

来源：

ACS FOOD SCIENCE & TECHNOLOGY | 2023年 / 3卷 / 05期

基金：

美国农业部;

关键词：

Rubus; sensory; composition; volatiles; acids; sugars; BRAZILIAN BLACKBERRY; SENSORY ATTRIBUTES; RUBUS; ANTIOXIDANT; GENOTYPES; HARVEST; MARION;

D O I：

10.1021/acsfoodscitech.2c00398

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh-market blackberries (Rubus subgenus Rubus) grown in Arkansas were evaluated to identify unique quality attributes impacting flavor. Physical, composition, and descriptive sensory attributes of 19 genotypes (cultivars and breeding selections) in 2020 and eight in 2021 varied by genotype. Sweet-Ark (R) Ponca had the highest soluble solids in both years (14-15%). For the 149 volatile compounds identified in 2020 and 100 in 2021, Sweet-Ark (R) Caddo (28,430 mu g/kg) had the highest combined levels in 2020, and A-2620T (5886 mu g/kg) had the highest in 2021 with terpenes (21-50%), esters (13-56%), aldehydes (12%), acids (4-13%), and alcohols (5-8%) as major classes. For descriptive sensory, genotypes differed in overall intensity aromatics, green/unripe aromatics, and basic tastes. Sweet-Ark (R) Caddo had higher levels of esters correlated with high fruity/berry/jam aromas, whereas A-2625T contained higher levels of terpenes correlated to vegetive aroma and mold/mildew aromatics. Quality attributes identified in this study can influence commercial potential of fresh-market blackberries.

引用

页码：816 / 830

页数：15

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