GC/MS analysis of volatile components in highbush blueberry cultivars.

The aroma components of highbush blueberry were analyzed using early,middle,later cultivars by static headspace and gas chromatography-mass spectrometry(GC/MS).Results showed that the main volatile compounds were alcohols,esters,and terpenes for highbush blueberry.The sixty-seven kinds of volatile components were detected and there were distinct differences between the cultivars,in which 16 kinds,17 kinds,27 kinds,13 kinds,26 kinds,25 kinds were detected in Duke,Bluejay,Bluecrop,Jersey,Elliot,Darrow,respectively.The character impact components(CICs) of Duke were ethyl butanoate,damascenone,ethyl 2-methylbutyrate,D-limonene,and 2-butanone.The CICs of Bluejar were ethyl 2-methylbutyrate,ethyl butanoate,and butyl acetate.The CICs of Bluecrop were ethyl 2-methylbutyrate,(E)-3-Hexenyl acetate,β-linalool,ethyl butanoate,hexyl acetate,(E)-2-hexenal,and(Z)-3-hexen-1-ol.The CICs of Jersey were ionone,ethyl 2-methylbutyrate,ethyl butanoate.The CICs of Elliot were hexyl acetate,β-linalool,D-limonene,hexanal.The CICs of Darrow were ethyl butanoate,hexyl acetate,D-limonene,and β-linalool.The unique flavor of highbush blueberry cultivars was formed because of interaction between these CICs.