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1459636 
Journal Article 
Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars 
Su, MinS; Chien, PoJ 
2010 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
119 
3 
923-928 
WOS:000272436200011 
The aroma impact components of the rabbiteye blueberry
vinegars made from wine fermented without skin-contact (JV), wine fermented with skin-contact
(WV). or blueberries (BV) were evaluated. Headspace volatiles were isolated by solid-phase
microextraction (SPME). Headspace volatiles were analysed by gas chromatography-mass spectrometry
(GC-MS) and gas chromatography-olfactometry (GCO). The potent odourants were evaluated by the
'Osme' method. Acetic acid, 2/3-methyl-butanoic acid, phenethyl acetate, 2-phenylethanol,
octanoic acid, eugenol, and phenylacetic acid were the most important aroma-active compounds
identified in all three treatments. The contributions of these compounds to each sample were
different. There were more aroma-active compounds identified from the BV than from the other two
treatments. The type of fermentation impacts the aroma components of rabbiteye blueberry
vinegars. (C) 2009 Elsevier Ltd. All rights reserved. 
Rabbiteye blueberry; Osme; Vinegar; Acetification; Aroma impact component 
IRIS
• n-Butanol
     Database searches
          WOS
     Source – January 2013 (private)
          WOS - 1/2013
          Merged reference set - 1/2013
     Excluded (not pertinent)
          Not chemical specific