Comparison of the volatile constituents from rabbiteye blueberries (Vaccinium ashei) during ripening

ABSTRACT GLC‐MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty‐one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 ‐ 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina‐ 1001, trans‐2‐hexenal, trans‐2‐hexenol, cis‐3‐hexen‐1‐ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.