Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

“…In the present study, regardless of the pH, benzaldehyde (i.e., positive VID) was formed during accelerated storage (Figure A–C). In agreement with the present results, increasing concentrations of benzaldehyde were reported in strawberry puree during accelerated storage for 14 days . The formation of benzaldehyde could be related to side reactions of the Maillard reaction pathway involving phenylalanine as the precursor .…”

“…Increasing contents of α-terpineol and decreasing contents of linalool in strawberry puree during accelerated storage would indicate a change in the aroma, from floral, citrus sweet odors to woody and citrus aromas. 39 Similar results were reported by Teribia et al (2021) 19 in stored strawberry puree prepared from different strawberry cultivars. Likewise, Buvéet al (2018) 18 reported that the formation of α-terpineol during storage of strawberry juice followed a first-order fractional conversion model reaching a plateau after 3 weeks of storage at 35 °C whereas linalool was continuously degraded following a first-order model.…”

“…During accelerated storage of strawberry puree, formation of dimethyl sulfide was observed for all pH conditions (VID > 0.80) (Figure , Table ). Although its presence in fresh (i.e., nonstored) strawberry-based products is rather low, its concentration increases upon accelerated storage. , The formation of sulfur containing volatiles during storage of fruit juices and purees is related to the Strecker degradation that results in the formation of methional and methanethiol from methionine (sulfur containing amino acid). Methanethiol further oxidizes yielding sulfur-containing volatiles such as dimethyl sulfide .…”

“…Aroma or volatile changes in strawberry-based products during storage can result in the loss of fresh odors (e.g., degradation of hexanal, esters, linalool, etc.) and the formation of unpleasant off-flavors such as dimethyl sulfide, α-terpineol, and volatile acids. − Implementing an acidification step in the process to improve color stability could, however, negatively impact other relevant quality attributes such as aroma. To the best of our knowledge, no reports are available in literature regarding the effect of pH on the changes in aroma of strawberry-based products during storage.…”

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics

“…Successively, the volatile profile of Altino and Senise bell pepper spices along with a commercial sweet paprika were collected under the optimized conditions, and a discriminant classifier named Partial Least Squares Discriminant Analysis (PLS-DA) [23] was used to evaluate the potentiality of the aroma composition to trace the geographical origin of this spice. The choice fell on this method because it allows an unambiguous classification of samples, it presents a number of advantages from the interpretation standpoint, and, in the literature, it has widely shown its suitability for the analysis of chromatographic data in the field of food chemistry [24][25][26][27][28][29][30].…”