Abstract
ABSTRACT Jam from wild bilberries and from the blueberry culti vars ‘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 a Hunter lab corresponded well, as did saturation measured by the sensory method and chroma instrumentally measured.
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