Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness

The volatile compounds associated with the aroma of organic blackberries (Rubus fruticosus) cv. Tupy during ripening were studied. The volatile compounds were analyzed using the solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry method (GC-MS). The profile of volatiles was changing during all ripening stages. It was observed that cis-3-Hexen-1-ol, associated with the herbaceous and citrus aroma, was closely related to the green blackberry (25-28 DAA). Additionally, 2-Heptanone, was also an important component of the aroma at the green stage (25-28 DAA). Acetic acid hexyl ester and 2-Heptanol associated with a bitter fruity aroma, were characteristic of blackberries of red stage 1/2 (33-38 DAA). Blackberry of red stage 3/4 (38-42 DAA) contained 2-octanone related to the aroma of vegetable oils. The compounds 2-Heptanone and 2-Octanone, associated with the aroma of fresh fruit, were characteristic of blackberry of red stage 4/4 (42-44 DAA). The principal component analysis (PCA), allowed to clearly differentiate all the stages of fruit ripening, which could contribute to optimize the harvest stage based on blackberry aroma profile. The study has contributed to improve the understanding of aroma of organic blackberries during ripening.