Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin

[Display omitted] •Low temperatures increased anthocyanin content in lingonberries.•77 VOCs were identified, of which 40 VOCs had not previously been reported.•Growth location strongly influenced the composition of volatiles in lingonberries. Lingonberries (Vaccinium vitis-idaea L.) from two locatio...

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Bibliographic Details
Published in:	Food research international Vol. 167; p. 112738
Main Authors:	Amundsen, M., Jaakola, L., Aaby, K., Martinussen, I., Kelanne, N., Tuominen, S., Laaksonen, O., Yang, B., Hykkerud, AL
Format:	Journal Article
Language:	English
Published:	Canada Elsevier Ltd 01-05-2023 Elsevier
Subjects:	Anthocyanins - analysis Lingonberries Organic acids Phenolic compounds Phenols - analysis Ripening temperature Sugars Temperature Vaccinium vitis-idaea - chemistry Vaccinium vitis-idaea L Volatile compounds DVB/CAR/PDMS Lingonberries DAD MS VOC Phenolic compounds Organic acids PCA Vaccinium vitis-idaea L Fw PA Dw HS-SPME Ripening temperature RI Volatile compounds GC Sugars HPLC
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