Phenylethyl alcohol (PEA) application slows fungal growth and maintains aroma in strawberry

Phytotoxic and antimicrobial activity of volatile and semi-volatile organic compounds from the endophyteHypoxylon anthochroumstrain Blaci isolated fromBursera lancifolia(Burseraceae)

“…from Myroxylon balsamum (Mends et al 2012). Phenylethyl alcohol is also used as coat of strawberries in order to extent their shelf-life and quality by decreasing the infection of Botrytis cinerea and maintaining their flavour properties (Mo and Sung 2007).…”

The aroma volatile repertoire in strawberry fruit: a review

“…Strawberries treated with 0.1% hexanal showed a remarkable decline in LOX activity but a significant increase in phospholipase D (PLD) activity; these changes are related to the volatile biosynthesis during ripening . Strawberries treated with 0.5–1 mmol L −1 phenylethyl alcohol after 15‐day storage still showed a similar volatile profile to fresh strawberries; however, no report was available on the quantities of specific compounds that might cause an ‘off’ flavor in strawberries …”

“…84 Strawberries treated with 0.5-1 mmol L −1 phenylethyl alcohol after 15-day storage still showed a similar volatile profile to fresh strawberries; however, no report was available on the quantities of specific compounds that might cause an 'off' flavor in strawberries. 85 Methyl jasmonate (MJ) is a natural hormonal compound that can reduce decay and maintain the quality of fruits and vegetables. Strawberries treated with MJ plus ethanol (MJ-ETOH) showed higher concentration of the major volatile compounds including methyl acetate, isoamyl acetate, ethyl hexanoate, butyl acetate, and hexyl acetate, than independent ethanol treatment and control.…”

Structure–odour relationships reviewed in the postgenomic era

“…aldehyde TPM [202] fruity [115] cyclosal [202] floral [115] foliaver [202] anise [115] helional [57,150,202] floral [158] lilial [202] floral [135] methyl-hydrocinnamaldehyde [202] floral methyl-phenyl-pentanal [202] floral [115] (Continued) [202] green [166] OR4D6 beta-ionone [103] violet [134] OR4D9 beta-ionone [103] violet [134] OR4E2 amyl acetate [42] fruity [198] OR4Q3 butyl anthranilate [42] fruity [151] coffee difuran [42] coffee [153] eugenol [42] spicy [120] geranyl acetate [42] rose [157] OR51E1 (+)-menthol [92] minth [138] 2,4-DNT [92] -butyl butyryl lactate [39] buttery [199] 3-methyl-valeric acid [203] animal [151] 4-methyl-valeric acid [203] fruity [200] butyric acid [92] cheesy [119] DMDS [92] sulfur [118] eugenol methyl …”