Journal: Frontiers in Plant Science
Article Title: Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques
Figure Lengend Snippet: Stacked area chart of the total VOC content of blueberry during fruit ripening assessed by SPME-GC-MS analysis . The total VOC concentration, expressed as μg/Kg of 2-octanol, is reported for each blueberry cultivar (“Biloxi,” “Brigitta Blue,” “Centurion,” “Chandler,” and “Ozark Blue”) at four ripening stages [green (G), pink (P), ripe (R), and overripe (Or)]. Each VOC classes [acids (Ac), aldehydes (Ad), alcohols (Al), esters (E), hydrocarbons (H), ketones (K), lactones (L), monoterpenes (M), norisoprenoids (N), sesquiterpenes (S), unknowns (U)] is described with a different color.
Article Snippet: VOC analysis by SPME-GC-MS Three replicates of 1.0 g of powdered frozen samples, conserved at −80°C, were immediately inserted into 20 ml glass vials equipped with PTFE/silicone septa (Agilent, Cernusco sul Naviglio, Italy) and mixed with 1.0 ml of deionized water, 400 mg of sodium chloride, 5 mg of ascorbic acid, and 5 mg of citric acid (for more details see Aprea et al., ).
Techniques: Solid-phase Microextraction, Gas Chromatography-Mass Spectrometry, Concentration Assay