Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values

Larsen, Mette Krogh; Poll, Leif; Olsen, Carl Erik

doi:10.1007/bf01204558

Cited by 97 publications

(75 citation statements)

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“…Staudt et al [14] attempted to characterize wild species by quantification of volatile compounds, especially the esters. In the paper of Larsen et al [6] two types of cultivated strawberries are distinguished by their high or low ester content.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Ulrich

Hoberg

Rapp³

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

142

153

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AbstractmOver a period of 3 years, the essential volatile compounds of several strawberry varieties were analysed by gas chromatography, gas chromatography-olfactometry and mass spectrometry. In general, a strong variability in the dependence of the amount of these compounds on the ripening stage, climate and location was found, nevertheless, the key compounds of the aroma showed typical, genetically determined basic patterns. The quantification of the key aroma compounds in cultivated and wild strawberries resulted in a definition of aroma types which corresponded with the sensory evaluation. These aroma types can be used to establish a criterion for the selection of quality in strawberry breeding.

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Section: Introductionmentioning

confidence: 99%

“…In the literature, more than 360 volatile compounds have been reported [1]. As well as sugars and acids about 15-20 volatile compounds are important for sensory perception [5][6][7][8]. In Table 1 the aroma compounds are summarized according to their gas chromatographic retention indices on a wax column.…”

Section: Introductionmentioning

confidence: 99%

Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Ulrich

Hoberg

Rapp³

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

142

153

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“…Our particular interest lies towards: ethyl and methyl acetate, ethyl and methyl butanoate and ethyl and methyl hexanoate which contribute to the estery and green notes of odour in strawberries. We are also interested in their formation and hydrolysis to carboxylic acids and alcohols (Zabetakis & Holden, 1997;Sumitani et al, 1994;Zabetakis et al, 2000;Larsen et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Does High Hydrostatic Pressure Affect Fruit Esters?

Lambadarios

Zabetakis

2002

LWT - Food Science and Technology

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The effect of high hydrostatic pressure on ester formation and hydrolysis was studied. Six esters and the corresponding carboxylic acids and alcohols were subjected to high-pressure treatments of 400 and 800MPa under three different pH conditions (namely, buffer solutions of pH 4, 6 and 8). The selected compounds were dissolved into buffer solutions, subjected to the pressure treatment and then extracted using dichloromethane. The analysis and quantification were carried out by gas chromatography with flame ionization as detector. High pressure appeared to have no effect on ester formation or hydrolysis under the investigated conditions. In all cases, a small decrease at the levels of carboxylic acids and esters was observed without any evidence of further reaction. This decrease, referred to as decomposition, depended on pressure and pH conditions. Ester decomposition was minimised when a high-pressure treatment of 400MPa in basic conditions (pH 8) was applied. Carboxylic acid decomposition was minimal in basic conditions and it was independent of the pressure applied.Keywords: strawberry; fruits; esters; high hydrostatic pressure; flavour Introduction High hydrostatic pressure (HHP) technology is a novel non-thermal food processing technology where foods are subjected to HHP, generally in the range of 100-600MPa, at or around room temperature (Mertens, 1995). In general, nowadays, food consumers have a high expectation of food quality. There is a strong demand for more 'natural' minimally processed, additive free foods and the reported beneficial and unique effects of high pressure appear to offer particular potential in these respects (Johnston, 1994).

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“…In recent years, genes encoding strawberry alcohol acyl-CoA transferase and F. 3 ananassa nerolidol synthase have been found to be involved in strawberry fruit ester and terpene formation, respectively (Aharoni et al, 2000. HDMF [4-Hydroxy-2,5-dimethyl-3(2H)-furanone] is considered an important aroma compound because of its low odor threshold and high concentration (Larsen et al, 1992;Schieberle and Hofmann, 1997;Schwab, 2013). Incorporation experiments involving radiolabeled precursors and stable isotope-labeled substrates have revealed D-Fru-1,6-diphosphate as an efficient biogenetic precursor of HDMF and have provided initial evidence for the enzymatic formation of this potent strawberry aroma compound (Schwab, 1998).…”

mentioning

confidence: 99%

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

et al. 2016

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ORCID IDs: 0000-0002-7852-1194 (C.S.); 0000-0002-9753-3967 (W.S.).Strawberries emit hundreds of different volatiles, but only a dozen, including the key compound HDMF [4-hydroxy-2,5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit. However, during ripening, a considerable amount of HDMF is metabolized to the flavorless HDMF b-D-glucoside. Here, we functionally characterize nine ripening-related UGTs (UDPglucosyltransferases) in Fragaria that function in the glucosylation of volatile metabolites by comprehensive biochemical analyses. Some UGTs showed a rather broad substrate tolerance and glucosylated a range of aroma compounds in vitro, whereas others had a more limited substrate spectrum. The allelic UGT71K3a and b proteins and to a lesser extent UGT73B24, UGT71W2, and UGT73B23 catalyzed the glucosylation of HDMF and its structural homolog 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone. Site-directed mutagenesis to introduce single K458R, D445E, D343E, and V383A mutations and a double G433A/I434V mutation led to enhanced HDMF glucosylation activity compared to the wild-type enzymes. In contrast, a single mutation in the center of the plant secondary product glycosyltransferase box (A389V) reduced the enzymatic activity. Down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of HDMF-glucoside and a smaller decline in HDMF-glucoside-malonate compared with the level in control fruits. These results provide the foundation for improvement of strawberry flavor and the biotechnological production of HDMF-glucoside.

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Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values

Cited by 97 publications

References 5 publications

Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Does High Hydrostatic Pressure Affect Fruit Esters?

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

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