The odor-active compounds in highbush blueberry (Vaccinium corymbosum) fruits were investigated using GC/Olfactometry.  In addition to C6 alcohols, aldehydes and terpene alcohols, 3-alkyl-2-methoxypyrazines (MPs) were identified as the most distinct and potent odor compounds.  A stir bar sorptive extraction (SBSE)-Gas Chromatography/Mass Spectrometry method was further used to quantify 3-isobutyl-2-methoxypyrazine (IBMP), 3-sec-butyl-2-methoxypyrazine (SBMP), and 3-isopropyl-2-methoxypyrazine (IPMP) in five blueberry cultivars ('Bluecrop', 'Liberty', 'Elliott', 'Arlen', and 'Draper'). Results showed IBMP was the dominating MP in all of the five blueberry cultivars. 'Draper' had the highest concentration of IBMP among the five cultivars (1230pg/g), which is more than 600 times higher than its sensory threshold (2pg/g), followed by 'Bluecrop' (890pg/g), 'Arlen' (820pg/g), 'Elliott' (600pg/g), and 'Liberty' (520pg/g). The content of SBMP and IPMP were below quantification limits, except for 'Draper' and 'Bluecrop'. This is the first time that the identification and quantification of MPs in blueberry fruits were reported.

3-Alkyl-2-methoxypyrazines as key aroma compounds in highbush blueberry fruits

244th National Meeting (2012)

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