Flavor of Fresh Blueberry Juice and the Comparison to Amount of Sugars, Acids, Anthocyanidins, and Physicochemical Measurements
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Abstract
enSix cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin‐Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice.
Practical Application
ptThe impact of blueberry type, and harvest date variation on flavor are highlighted along with variation due to cultivar. Fresh blueberry juice flavor and compositional impact on flavor is useful to blueberry breeders, packers, and processors for understanding the flavor quality of the berries they are working with. It will help purchasers and processors make decisions on the quality of the blueberries they are acquiring for their products.
