2019 ASHS Annual Conference

To improve fruit quality, it is necessary to understand the volatile composition, and identify which molecules impart favorable aromas. This study focuses on blueberries (Vaccinium corymbosum). Individual plants were selected from the University of Florida's breeding nurseries for their aroma and henceforth referred to as aromatics with two objectives First, utilize sensory panels to understand whether consumers are able to detect and how they respond to the unique aromatic volatile trait in aromatic blueberries. Second, identify specific volatiles, found in VAP berries selected for their distinct, aromatic flavor, originally noted in the aromatic cultivars ‘Snowchaser’ and ‘Kestrel’. Results from taste panels indicated that a significant number of panelists could detect a novel flavor or flavors in the aromatic genotypes selected by experts as compared to non-aromatic genotypes. However, VAPs selected were not preferred in terms of ‘overall liking’ or ‘overall flavor liking’ by panelists. Volatile analysis from GC-FID quantitation and identification using a GC-MS found 84 volatile compounds among all genotypes surveyed. When volatiles present in aromatic genotypes were compared to non-aromatic genotypes 15 compounds differed significantly in abundance between the two groups. Fourteen of these compounds were found and higher levels in aromatic genotypes and only one, isopentyl acetate was found in a lower quantity in aromatic genotypes. Additionally, the aromatic genotypes had significantly higher levels of soluble solids and higher soluble solids to titratable acid ratios.