Factors influencing the aroma volatiles, sugars, and acids of boysenberry fruit

Abstract The effects of genotype and handling practices on flavour components of boysenberries were determined. Headspace analysis, vacuum distillation, and gas chromatography-mass spectroscopy (GC-MS) were used to identify and measure aroma volatiles of which linalool was the predominant compound. Sugars and acids were analysed by gas chromatography (GQ) and high pressure liquid chromatography (HPLC). Fructose and glucose were the major sugars and were present in similar amounts. The major acids were citric acid and malic acid. Sucrose and succinic acid were present at very low levels. Differences in individual and total sugars, the sugar:acid ratio, and the levels and composition of the aroma volatiles were found between genotypes, harvest times, and freezing treatments. Sugar levels were more affected by experimental treatments than acid levels. ‘Boysenberry’ had higher sugar levels and a sweeter suganacid ratio than ‘Youngberry’. Sugar levels and suganacid ratio in ‘Boysenberry’ were highest at night....