Quality of Highbush Blueberry (Vaccinium corymbosum L.) and Bilberry (Vaccinium myrtillus L.) Jam
Publikasjonsdetaljer
Tidsskrift : International Journal of Fruit Science , vol. 5 , p. 61–72–12 , 2005
Internasjonale standardnummer
:
Trykt
:
1553-8362
Elektronisk
:
1553-8621
Publikasjonstype : Vitenskapelig artikkel
Sak : 2
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Jam from wild bilberries and from the blueberry cultivars 'Bluecrop' and 'Berkeley' were analyzed by means of sensory profiling and by instrumental measurement of anthocyanins, color, pH and soluble solids. The study shows that bilberry jam has more “bluish black color,” compared to a more “reddish-blue color” and “glossy” surface of the jam from cultivated blueberries. Bilberry jam was less “smooth” and higher in “viscosity” and “berry density” as well as less distinct in “flavor of flowers and fruits,” while the “blueberry flavor and odor” were more distinct in the bilberry jam than that made of highbush blueberries. Analysis of color by means of sensory hue and instrumental á Hunter lab corresponded well, as did saturation measured by the sensory method and chroma instrumentally measured.