| Title: | "Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)" |
| Author(s): | Pico J; Gerbrandt EM; Castellarin SD; |
| Address: | "Wine Research Centre, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada. Electronic address: joana.picocarbajo@ubc.ca. British Columbia Blueberry Council, #275-32160 S Fraser Way, Abbotsford, BC V2T 1W5, Canada. Wine Research Centre, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada" |
| DOI: | 10.1016/j.foodchem.2021.130812 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Blueberry aroma is one of the most important quality traits that influences consumer purchasing decisions. This study aimed to optimize and validate a solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) method for the quantification of 73 volatile compounds in northern highbush blueberries. A SPME extraction of blueberries with water and specific proportions of sodium chloride, citric acid, and ascorbic acid, for 60 min at 50 degrees C using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was optimal. The method was validated for sensitivity, reproducibility, linearity, and accuracy, and used to quantify volatile compounds through matrix-matched calibration curves in six blueberry cultivars ('Duke', 'Draper', 'Bluecrop', 'Calypso', 'Elliott', and 'Last Call'). Terpenes represented the most abundant volatile fraction, followed by aldehydes and alcohols. Linalool and 2-(E)-hexenal were key compounds that differentiated blueberry cultivars via Principal Component Analysis (PCA). Enantiomeric analyses revealed an excess of (-)-limonene, (-)-alpha-pinene, and (+)-linalool for all cultivars with potential impacts on the blueberry aroma" |
| Keywords: | *Blueberry Plants Gas Chromatography-Mass Spectrometry Odorants/analysis Reproducibility of Results Solid Phase Microextraction *Volatile Organic Compounds/analysis Aroma Berry quality Quantification Volatile organic compounds; |
| Notes: | "MedlinePico, Joana Gerbrandt, Eric M Castellarin, Simone D eng England 2021/08/23 Food Chem. 2022 Jan 30; 368:130812. doi: 10.1016/j.foodchem.2021.130812. Epub 2021 Aug 9" |
