Breeding efforts to improve blackberry (Rubus subgenus Rubus) flavor have previously been a subjective and imprecise process. The flavor perception of blackberries is largely controlled by interactions between sugars, acids, and volatile components. The aim of this study was to determine what combinations of these biochemical compounds result in positive flavor perception by the average consumer to assist in determining breeding targets. In the first year of data collection, consumer panelists assessed pureed frozen blackberries from the University of Arkansas Fruit Breeding Program for overall liking, aroma, flavor, sweetness and sourness across 24 sensory panels. Pearson correlation coefficients were generated to determine the relationship between overall liking and significant effects. Positive correlations to overall liking were significant for flavor intensity (0.99), aroma intensity (0.50), and sweetness intensity (0.89) indicating increases in flavor, aroma, and sweetness resulted in greater liking. Sourness was found to have a negative correlation with overall liking (-0.81). The positive correlation between liking and Brix (0.54) aligns with the perceived sweetness relationship, similarly the negative relationship between liking and titratable acidity (-0.59) aligns with perceived sourness. Panelists’ perceptions of fruity or indulgent flavors such as grape, banana, strawberry, apple, jam and candy produced significant positive correlations with overall liking. While fruit presenting flavors described as citrus, grassy, earthy, musty, pine, or chemical produced significant negative correlations with overall liking. The volatiles associated with these perceived flavors were also assessed using gas chromatography mass spectrometry.
