Comparison of strawberry (F. × ananassa ‘Florida Fortuna’) volatiles using various SPME fibers by GC/MS techniques

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review

“…Butanoic acid esters were the most abundant, followed by hexanoates and acetates [23]. In line with this, the ester results were the most relevant class also in the Florida Fortuna variety investigated by Kafkas et al [25]. revealing percentages up to 37.22%, with acetic acid methyl ester as the principal compound.…”

“…The results from this study showed that the genotype can influence the volatile profile of strawberries, and geraniol and hexyl hexanoate were useful in discriminating among different cultivars [31]. Cozzolino et al [22] used headspace solid-phase microextraction-gas chromatography-triple-quadrupole mass spectrometry (HS-SPME-GC-qMS) to study the changes in fruit quality traits and the contents of VOCs and phenolic compounds in Sabrosa strawberry samples collected at two different ripening stages (half-red and red) at three different harvesting times and to demonstrate that the ripening stage is determinant to meet consumers' liking, while the collection times did not influence the fruit quality [25]. Finally, Dubrow et al used a dynamic headspace-gas chromatography-time-of-flight mass spectrometry analysis (DHS-GC-Q-ToF) to identify VOCs in strawberry preserves to find a possible correlation between the volatile profile and consumer liking; they demonstrated that the quantitative differences of VOCs in strawberry preserves are related to very slight differences in consumers' perception and did not induce preferences in the panelists [55].…”