Volatiles in Berries: Biosynthesis, Composition, Bioavailability, and Health Benefits

Abstract

Volatile compounds in fruits are responsible for their aroma. Among fruits, berries contain many volatile compounds, mainly esters, alcohols, terpenoids, aldehydes, ketones, and lactones. Studies for volatile compounds in berries have increased extensively as the consumption of berry products rapidly increased. In this paper, we reviewed biosynthesis and profiles of volatiles in some berries (strawberry, blueberry, raspberry, blackberry, and cranberry) and their bioavailability and health benefits, including anti-inflammatory, anti-cancer, anti-obesity, and anti-diabetic effects in vitro and in vivo. Each berry had different major volatiles, but monoterpene had an important role in all berries as aroma-active components. Volatile compounds were nonpolar and hydrophobic and rapidly absorbed and eliminated from our body after administration. Among them, monoterpenes, including linalool, limonene, and geraniol, showed many health benefits against inflammation, cancer, obesity, and diabetes in vitro and in vivo. More research on the health benefits of volatile compounds from berries and their bioavailability would be needed to confirm the bioactivities of berry volatiles.

Keywords

• berry volatiles
• biosynthesis
• chemical composition
• bioavailability
• health benefits