Nonflavonoid components in berry fruits are well known for their antioxidant activities. Stilbenes, such as resveratrol and pterostilbene, have strong antioxidant properties contributing to the protection against neurodegenerative diseases and cancer as demonstrated by Agnes Rimando. Using a plant system, Rimando et al. (2004) demonstrated stilbenes can reduce oxidative damage, as measured by electrolyte leakage, by 30-50% in comparison with the controls. Different berry species, including the cultivated varieties, are shown to contain varying amounts of stilbenes, specifically resveratrol, pterostilbene, and piccatannol. Along with the other phenolic compounds, Agnes Rimando has proved the stilbenes can add to or act synergistically to provide health benefits. The increased awareness of health benefits of berry fruits has promoted research in both horticulture and food science fields to address the fruit quality, especially in flavor quality. Over the past 18 years, we have been using flavoromics approach to assist plant breeding program to develop healthy and tasteful berry fruits, including blackberry, raspberry, blueberry and other small fruits. Our research directions in this area are to identify the key aroma compounds responsible for the characteristic aroma of these fruits, understand the agronomic impact on the metabolism of key flavor compounds, and relate aroma trait with genomics to understand flavor inheritability during breeding. Using the ‘Marion’ blackberry as the gold flavor standard, we evaluated many blackberry varieties in the breeding program through both sensory evaluation and chemical analysis. Through collaborative efforts with USDA plant breeding program, many new blackberry cultivars have been released to industry, including ‘Obsidian’, ‘Metolius’, ‘Black Pearl’, ‘Nightfall’, and ‘Black Diamond’. Among these, ‘Black Diamond’ is probably the most significant release because of its high-yield and flavor quality similarity to the gold-standard ‘Marion’ blackberry. ‘Black Diamond’ has been the most abundant cultivar in Oregon. This presentation will also cover out flavor chemistry research on raspberry and blueberry, one of Agnes’s favorite small fruits.<br/>

Healthy and tasteful berry fruits-from pterostilbene to raspberry ketone

2019 Fall National Meeting

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