Sensory differentiation of blueberries from eight highbush cultivars grown in the UK was related to flavor volatile composition. A two-phase descriptive sensory analysis was used: initial FCP to understand the range of descriptors used by consumers to differentiate the fruit and a subsequent conventional profiling by trained assessors using a consensus vocabulary to generate a multivariate product space describing relationships between the cultivars. A generalized Procrustes analysis product was obtained for aroma volatiles, extracted by headspace solid-phase microextraction (HS-SPME), and analyzed by gas chromatography linked mass spectrometry (GC/MS). Sensory information on cultivar aroma characters could be correlated with differences in aroma volatiles.
Sensory differentiation of blueberries from eight highbush cultivars grown in the UK was related to flavor volatile composition. A two-phase descriptive sensory analysis was used: initial FCP to understand the range of descriptors used by consumers to differentiate the fruit and a subsequent conventional profiling by trained assessors using a consensus vocabulary to generate a multivariate product space describing relationships between the cultivars. A generalized Procrustes analysis product was obtained for aroma volatiles, extracted by headspace solid-phase microextraction (HS-SPME), and analyzed by gas chromatography linked mass spectrometry (GC/MS). Sensory information on cultivar aroma characters could be correlated with differences in aroma volatiles.
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