On food and cooking the science and lore of the kitchen ( PDFDrive ) 700

The flavor of wild berries has been found to be by far the most intense.. Blackberries vary in their flavor, the European varieties relatively mild, the American more intense, with spicy

also have a violet-like note (from carotenoid fragments called ionones) The flavor of wild berries has been found to be by far the most intense Blackberries vary in their flavor, the European varieties relatively mild, the American more intense, with spicy aroma notes (from terpenes) Most caneberry colors are provided by anthocyanin pigments, whose sensitivity to pH can cause dark purple blackberries to turn red when frozen (p 281) These fruits are a good source of phenolic antioxidants, at least one of which (ellagic acid) actually increases during jam making When made into preserves, the numerous caneberry seeds (several thousand per quarter pound/100 gm) can sometimes absorb syrup, become translucent, and give the normally deep-colored jam a milky dullness

Blueberry, Cranberry, and Relatives These

berries are borne by several different species

in the genus Vaccinium, which ranges across

Blueberry Blueberries are the small fruits of a

bushy North American species of the genus

Vaccinium, which ranges from the tropics to the arctic V angustifolium and corymbosum

are weedy pioneers in burned fields, and their fruits were gathered from the wild until the 1920s, when the first selected “highbush”

(corymbosum) plants were developed in New

Jersey The bilberry, V myrtillus, is a

European relative, and the rabbit-eye

blueberry, V ashei, a similar but less flavorful

native of the southern United States The

huckleberry, various species of Vaccinium,

has a few large hard seeds, while blueberries have many small ones

Blueberries have a distinctive, spicy aroma apparently due to several terpenes, and are rich in phenolic antioxidants and in

anthocyanin pigments, especially in the skin These small berries freeze well, and retain