Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating

Abstract

The storage studies showed that the concentrations of fruity and fresh volatiles increased during ripening and storage while damaging only increases the fresh volatiles. The nose, mouth, and headspace information can be used in the flavor industry to improve the formula of natural strawberry flavor by considering human perception during eating.

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…As observed in previous research (Dixon & Hewett, 2001;Ozcan & Barringer, 2011;Peano et al, 2013), the levels of aldehydes (Table 3) changed during the storage period. According to Jetti, Yang, Kurnianta, Finn and Qian (2007), (E)-2-hexenal and hexanal are the major components in raspberries at harvest (16.57 and 4.9 µg/kg, respectively).…”

Volatile Generation in Bell Peppers during Frozen Storage and Thawing Using Selected Ion Flow Tube Mass Spectrometry (SIFT‐MS)

“…This piece of equipment has been used to measure environmental gas emission (Wilson and others 2003), medical diagnosis (Amann and others 2007), and recently food, flavor, and fragrances (Frank 2007). In the food industry it has been used to measure the real time formation of aromas related to spoilage and oxidation (Davis and McEwin 2007), breath analysis (Hansanugrum and Barringer 2009), enzyme activity (Ozcan and Barringer 2011), and roasting (Huang and Barringer 2011). …”

Direct Analysis Mass Spectrometry

“…The effect of chewing and concomitant release of VOCs has also been examined. The application to flavors includes tomatoes [122][123][124], tomatilloes [125], carrots [126], pumpkin seeds [127], jalapenos [128], bell peppers [129,130], strawberries [131], garlic [132,133], cocoa [134,135], almonds [136] and cashews [137].…”