Characterization of changes in key odorants in blueberries during simulated commercial storage and marketing by sensory-directed flavor analysis and determination of differences in overall perceived aroma

Authors: KULAPICHITR, FAREYA - University Of California, Riverside; CADWALLADER, KEITH - University Of Illinois; Obenland, David

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/30/2025
Publication Date: 4/2/2025
Citation: Kulapichitr, F., Cadwallader, K., Obenland, D.M. 2025. Characterization of changes in key odorants in blueberries during simulated commercial storage and marketing by sensory-directed flavor analysis and determination of differences in overall perceived aroma. Foods. 14(7):1244. https://doi.org/10.3390/foods14071244.
DOI: https://doi.org/10.3390/foods14071244

Interpretive Summary: Blueberries are typically stored at a cold temperature for a time prior to reaching the consumer. It was unclear whether this storage or the warmer temperatures that the fruit experiences during transport and marketing affect blueberry flavor. Blueberries were stored at 1°C for three weeks followed by an additional week at 10°C and then 2 days at 20°C to simulate temperatures and times that blueberries could potentially experience before the fruit are eaten. Analysis of the blueberry aroma compounds after the end of each storage period indicated that cold storage at 1°C caused a loss of concentration in many of the key compounds and a corresponding decline in blueberry aroma as determined by sensory panelists. When the fruit became warmer at either 10°C or 20°C, the aroma compounds recovered in concentration and overall aroma increased to levels like that at harvest. This research indicates that although cold temperatures cause a loss in aroma consumers may not experience it as blueberries are marketed at warmer temperatures.

Technical Abstract: To preserve quality and extend shelf-life, blueberries need to be maintained at low tem-peratures and high relative humidity during storage, however, during marketing temper-atures are considerably higher than what is optimal. The full impact of this varied tem-perature regime on flavor is unclear. Blueberries were stored at 1 °C for three weeks, fol-lowed by one week at 10 °C and then two days at 20 °C to simulate commercial conditions and aroma active compounds evaluated. Gas chromatography-olfactometry combined with aroma extract dilution analysis and stable isotope dilution coupled with gas chro-matography mass spectrometry revealed that key odorants of blueberries were affected by storage conditions including 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal and linalool. Extended storage at 1 °C resulted in a decrease in con-centrations and odor activity values of most key odorants followed by their recovery as temperature increased. Perceived aroma from sensory testing confirmed the difference in aroma of blueberries stored at 1 °C versus control. Results indicated that commercial storage does not reduce blueberry aroma due to blueberries being marketed at warmer temperatures and that blueberries should not be directly sold to consumers from cold storage.