Flavor Chemistry of Small Fruits: Blackberry,Raspberry, and Blueberry

摘要

The increased interest in the health benefits of berry fruits has promoted research in horticulture and food science to address the fruit quality, especially in flavor quality. Flavor in fruit is largely determined by the content and variety of their particular volatile compounds. Volatiles found in fruits are diverse, consisting of hundreds of different chemical compounds, giving unique flavors to different fruits. The flavor of small fruits other than winegrapes has not been as well studied as other fruits such as tree fruits. Although the environment alters the flavor quality of fruit, genetic factors determine the flavor profile quantitatively and qualitatively. More studies are needed to understand the biogenesis of flavor compounds so that genomic tools related to flavor formation in small fruits can be developed and utilized. This type of information could be used in the future in the breeding program to develop new cultivar with desired flavor quality.