Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Angoa-Pérez, María V.; Mena-Violante, Hortencia G.; Oyoque-Salcedo, Guadalupe; Montañez-Soto, José Luis; Oregel-Zamudio, Ernesto

doi:10.3390/molecules26020504

Cited by 30 publications

(19 citation statements)

References 40 publications

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“…According to previous studies, ester compounds, responsible for the strawberry fruity and floral aroma, were the most abundant chemical class, with 18 and 26 different components accounting for about 37% and 49% of all the volatile compounds detected in the half-red and red fruit, respectively [ 3 ]. The majority of these esters have been previously reported in “Candonga” strawberries [ 28 , 29 ].…”

Section: Resultsmentioning

confidence: 99%

“…The content of VOCs increases during the maturation in climacteric fruits, and a similar effect could be expected in non-climacteric fruit as well, such as the strawberry [ 3 ].…”

Section: Introductionmentioning

confidence: 89%

“…The functional traits of the strawberry originate from to the combination of vitamin C and other antioxidant components, primarily flavonoids, anthocyanins and EA. In spite of their relative low content (0.001–0.01% of fresh fruit weight), the volatile organic compounds (VOCs) are the main responsible for the strawberries’ flavor, which is a crucial factor in determining the consumer’s preference and the sensory quality of the fruit [ 2 , 3 , 4 ]. Strawberry fruit can be considered a typical example of a complex fruit aroma, since several hundred VOCs concur to determine the flavor of fresh strawberries [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Qualitative and quantitative profiles of strawberry VOCs stem partially from genetic traits and growth-dependent activation of specific metabolic pathways, so that they show specific patterns and distinctive volatile components depending on the cultivar and degree of ripening [ 5 ]. Thus, aroma can be a fingerprint to distinguish among varieties and stage of fruit development [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Monitoring the VOCs pattern during the maturation process could offer specific markers for establishing the optimal harvest time, ensuring a standardized aroma to consumers as well as maximizing quality and phytosanitary characteristics, thus contributing to minimizing post-harvest losses [ 5 ]. Volatile esters are the compounds most associated with strawberry fruit ripening, although VOCs belonging to different classes could be considered markers of maturity, varying with the cultivar [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.

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Section: Resultsmentioning

confidence: 99%

“…The content of VOCs increases during the maturation in climacteric fruits, and a similar effect could be expected in non-climacteric fruit as well, such as the strawberry [ 3 ].…”

Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry‐salting, brine‐pickling, and inoculation‐pickling

Zong,

Jin,

Wang

et al. 2024

Food Science & Nutrition

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Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry‐salted, brine‐pickled, and inoculation‐pickled decreased significantly while the TA value increased significantly, inoculation‐pickled can effectively reduce the content of nitrite. After fermentation, inoculation‐pickled produced the highest content of organic acids, while dry‐salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry‐salted, brine‐pickled, and inoculation‐pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine‐pickled, and esters and ketones were more abundant in inoculation‐pickled. The results showed that inoculation‐pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.

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Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS‐SPME GC–MS

et al. 2023

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BACKGROUNDAroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also known as woodland strawberry) has become an excellent model plant with exquisite flavor, a small genome size and a short life cycle. Thus, the comprehensive identification of fruit volatiles and their accumulation pattern of F. vesca strawberries are very important and necessary to the fruit aroma study. This study examined the volatile profile changes from the fruits of three F. vesca genotypes during maturation using headspace solid‐phase microextraction combined with gas chromatography–mass spectrometry with multivariate analysis.RESULTSA total of 191 putative volatile compounds were identified, while 152, 159 and 175 volatiles were detected in 20–30 DAP (days after pollination) fruits of Hawaii 4 (HW), Reugen (RG) and Yellow Wonder (YW), respectively. Aldehydes and alcohols predominated in the early time point while esters were predominant during the late time point. Ketones were the dominant compounds from F. vesca strawberries at the ripe stage. Certain genotype‐characteristic volatiles were identified, including eugenol, γ‐octalactone and δ‐decalactone only detected in YW, and mesifurane was found in HW.CONCLUSIONSRG and YW showed very similar volatile compositions, but YW presented a greater number of volatiles and RG yielded a higher content. Differences in the volatile composition may be primarily due to genetic relationships. The metabolic changes that occurred during fruit ripening and characteristic volatiles will be a useful reference for future studies of strawberry volatiles. © 2023 Society of Chemical Industry.

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Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Cited by 30 publications

References 40 publications

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry‐salting, brine‐pickling, and inoculation‐pickling

Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS‐SPME GC–MS

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