Published 2005

Read in Norwegian

Publication details

Journal : International Journal of Fruit Science , vol. 5 , p. 61–72–12 , 2005

International Standard Numbers :
Printed : 1553-8362
Electronic : 1553-8621

Publication type : Academic article

Contributors : Rødbotten, Marit; Martinsen, Berit Karoline; Rosenfeld, Hans J.; Lea, Per; Haffner, Karin

Issue : 2

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Jam from wild bilberries and from the blueberry cultivars 'Bluecrop' and 'Berkeley' were analyzed by means of sensory profiling and by instrumental measurement of anthocyanins, color, pH and soluble solids. The study shows that bilberry jam has more “bluish black color,” compared to a more “reddish-blue color” and “glossy” surface of the jam from cultivated blueberries. Bilberry jam was less “smooth” and higher in “viscosity” and “berry density” as well as less distinct in “flavor of flowers and fruits,” while the “blueberry flavor and odor” were more distinct in the bilberry jam than that made of highbush blueberries. Analysis of color by means of sensory hue and instrumental á Hunter lab corresponded well, as did saturation measured by the sensory method and chroma instrumentally measured.