Quantification of Selected Aroma‐Active Compounds in Strawberries by Headspace Solid‐Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis

Abstract

Selected aroma-active compounds in strawberries were quantified using headspace solid-phase microextraction and gas chromatography. Ten strawberry cultivars grown in California and Oregon were studied. The standard curves were built in a synthetic matrix and quantification was achieved using multiple internal standards. Odor activity values (OAVs) of the aroma compounds were calculated to understand their contribution to the overall aroma. Although the concentrations of the aroma compounds varied depending on the cultivars, in general, ethyl butanoate, mesifurane, ethyl hexanoate, ethyl 3-methylbutanoate, hexyl acetate, and gamma-dodecalactone had the highest OAVs. Descriptive sensory analysis was performed by a trained panel of 10 members. A PCA plot was built to understand the aroma contribution of principal components. The chemical results were compared with sensory data. The OAV of esters correlated well with the floral, pineapple, and banana notes. The green notes did not correlate with the concentration or OAVs of aldehydes or C6 alcohols. It is assumed that the higher amounts of green, sulfur, musty, and waxy notes in some cultivars were due to the lack of fruity notes.

Using jasmonates and salicylates to reduce losses within the fruit supply chain

“…sugar content and composition, organic acids and texture-related mouth feel [114,115], whereas changes in the aroma are related to changes in volatile compound composition [116,117]. Both taste and aroma together, define the product's flavour, i.e.…”

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

“…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). After 48 h at low temperature (1 ± 1°C), all treatments showed lower values compared with those at harvest (22.90 µg/kg), ranging from a maximum of 7.97 µg/kg (treatment A) to a minimum of 1.86 µg/kg (treatment C), suggesting the role of the surrounding atmosphere.…”

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

“…The volatile components that form in strawberry fruit during ripening have been intensively studied, and as many as 360 volatiles have been identified, including esters, aldehydes, ketones, alcohols, terpenes, and furanones (Ménager et al, 2004;Jetti et al, 2007). The relative abundances of these individual volatiles serve as a fingerprint for a particular cultivar and species.…”