High-Throughput Flavor Evaluation of Strawberry Cultivars: Focus on Aroma Development During Ripening

Vandendriessche, Thomas; Vermeir, Steven; Martínez, Cazorla; Lammertyn, Jeroen; Nicolaı̈, Bart; Hertog, Maarten; Hendrickx, Y.

doi:10.17660/actahortic.2012.945.30

Cited by 4 publications

(3 citation statements)

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“…Highest Ascorbic acid and acidity were found to be present in Camerosa. T. Vandendriessche et al (2011) [3] experimented on 9 strawberry cultivars for flavour evaluation. They used 1 penten-3-ol as marker for unripe strawberries and methyl butanoate and methyl hexanoate for ripe strawberries.…”

Section: Biochemical Parametersmentioning

confidence: 99%

A review on characterisation and evaluation of strawberry germplasm for growth, yield, and quality traits under controlled environmental and open field conditions

Bhangotra¹,

Sadawati²,

Sourav³

2020

Int. J. Chem. Stud.

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The Strawberry has wide diversity and it performs variously in different agro climatic conditions. Hence, evaluation and characterisation of different cultivars needs to be done. What is the effect on growth, yield and fruit quality if it is cultivated in different areas under polytunnels and open environment. Many Researchers have done a great work in evaluating the cultivars that are more suitable to their region which gives the best yield, best fruit quality and best plant growth. This review contains the work of the scientists who have cultivated different strawberry cultivars in different climatic regions under different environmental conditions and found the best results.

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Section: Biochemical Parametersmentioning

confidence: 99%

A review on characterisation and evaluation of strawberry germplasm for growth, yield, and quality traits under controlled environmental and open field conditions

Bhangotra¹,

Sadawati²,

Sourav³

2020

Int. J. Chem. Stud.

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“…It is a known fact that when the strawberry color changes from white to a total red one the content of volatiles in them increases by 14 times. In green, unripe strawberries aldehydes and alcohols predominate and they add grass, green aroma, and in ripe strawberries-esters and furanone [10]. According to [18], EA and aldehydes predominate in green strawberries, in white berries-ketones and alkanes, and in red strawberries-esters, acids, furanes, and alcohols [18].…”

Section: Introductionmentioning

confidence: 99%

“…A small amount of aroma volatiles can be referred to as terpenic and sulfur compounds which can also have a considerable impact on strawberry aroma [9]. The most important chemical compounds which form strawberry aroma methyl butanoat, ethylbutanoate, 2-methylbutanoat, ethyl hexanoat, methylhexanoat, methyl 2-methylpropanoat [10], 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)furanone [6,11,12], (Z)-3-hexenal; butan-2,3-dion and linalool [13].…”

Section: Introductionmentioning

confidence: 99%

Volatile Components of Strawberries

Zamorska¹

2023

Recent Studies on Strawberries

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Strawberries of such cultivars as “Ducat”, “Honey” and “Polka” were studied to define the content of aromatic volatiles using the methods of highly efficient liquid chromatography. About 49 components were identified in the composition of volatiles of ripe strawberries, namely esters, aldehydes, ketones, furanone, organic acids, aroma compounds, lactones, terpenic compounds, and alkanes. Their shares are the following: esters—12.8–41.8%, aldehydes—5.9–15.9%, ketones—8.7–35.6%, furanone—22.7–24.4%, and organic acids—2.47–21.85%. Depending on a cultivar, typical volatile components of strawberries are ethyl butanoate (10.1–30.65%), trans-2-hexenal (5.31–15.55%), acetoin (8.20–35.67), 2.5–dimethyl-4-methoxy-3(2H)-furanone (mesifurane) (19.08–19.92%) and 2.5-dimethyl-4-hydroxy-3(2H)-furanone (3.43–4.40%). A peculiar feature of volatile compounds of Polka strawberries is the highest ester share—41.77% of total content of volatiles, for Ducat strawberries it would be the share of ketones (35.88%), and for Honey strawberries—γ-decalaktone (12.41%). A high aroma activity of ripe strawberries is recorded on 2.5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) and 2.5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol). Sweet, caramel flavors are typical for strawberries of the studied cultivars. Strawberries of Polka cultivar have a pronounced aroma.

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Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings

Bertolo,

de Oliveira Filho,

Lamonica

et al. 2025

Food Chemistry

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High-Throughput Flavor Evaluation of Strawberry Cultivars: Focus on Aroma Development During Ripening

Cited by 4 publications

References 0 publications

A review on characterisation and evaluation of strawberry germplasm for growth, yield, and quality traits under controlled environmental and open field conditions

A review on characterisation and evaluation of strawberry germplasm for growth, yield, and quality traits under controlled environmental and open field conditions

Volatile Components of Strawberries

Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings

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