CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY

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Z. XINYU
W. YI
H. XUE
Y. ZIXI
Y. WEIQIONG
L. ZHAOLIN

Keywords

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.

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