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Publisert 2005

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Publikasjonsdetaljer

Tidsskrift : International Journal of Fruit Science , vol. 5 , p. 61–71–11 , 2005

Internasjonale standardnummer :
Trykt : 1553-8362
Elektronisk : 1553-8621

Publikasjonstype : Fagartikkel

Bidragsytere : Rødbotten, Marit; Martinsen, Berit Karoline; Rosenfeld, Hans J.; Lea, Per; Haffner, Karin

Sak : 2

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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 measurements 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 made of highbush blueberries. Analysis of color by means of sensory hue and instrumental ? Hunter lab corresponded well, as did saturation measured by the sensory method and chroma instrumentally measured.