Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptability.

Autor: Ferrão LFV; Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA. Electronic address: lferrao@ufl.edu., Sater H; Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA., Lyrene P; Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA., Amadeu RR; Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA., Sims CA; Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, 326112, USA., Tieman DM; Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA., Munoz PR; Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA. Electronic address: p.munoz@ufl.edu.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Aug; Vol. 158, pp. 111468. Date of Electronic Publication: 2022 Jun 11.
DOI: 10.1016/j.foodres.2022.111468
Abstrakt: Flavor is among the most important traits valued by consumers of fresh fruits. Human perception of flavor occurs primarily through two main sensory inputs, taste and aroma. Through retronasal olfaction, volatile organic compounds (VOCs) emitted by the fruit are able to produce the sensation of aroma which when combined with gustatory inputs from the tongue together underly our perception of the thousands of flavors we experience throughout our lives. In blueberry, breeders have observed that some genotypes possess berries with unique 'floral' and 'sweet' flavor and aroma notes. The potential impact these characteristics might have on consumer acceptability is largely unknown and represents an opportunity to better understand how aroma attributes affect the perception of blueberry flavor. In this study, we dissected the main components of blueberry aroma and associated it with consumer predilections by pairing metabolomics with sensory analysis. Our contribution in this study is four-fold: (i) first, we differentiated genotypes with floral and sweet aroma notes and confirmed that such characteristics are preferred by consumers; (ii) at the chemical level, we showed that a group of eight terpenoid volatiles (p-cymene, myrtenal, linalool, L-carvenol, geranyl acetone, geranyl acetate, D-limonene and β-myrcene) constitute the primary metabolic group associated with these aroma sensations; (iii) we demonstrated that aromatic genotypes can be classified using metabolomics; and finally, (iv) we combined pedigree and metabolomic information and showed the importance of metabolomic data for flavor-assisted selection. Our findings open new avenues to explore the phenomenon of flavor in blueberries and also allow us to present an emerging view about flavor and provide a detailed blueprint of how this targeted trait could be addressed in fruit and vegetable breeding.
(Copyright © 2022. Published by Elsevier Ltd.)
Databáze: MEDLINE
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