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Quality assessment of strawberries (Fragaria species).
J Agric Food Chem. 2003 Jan 29; 51(3):715-21.JA

Abstract

Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed by both sensory and instrumental methods. The overall appreciation, as expressed by consumers, was mainly reflected by attributes such as sweetness and aroma. No strong correlation was obtained with odor, acidity, juiciness, or firmness. The sensory quality of strawberries can be assessed with a good level of confidence by measuring the total sugar level (degrees Brix) and the total amount of volatile compounds. Sorting out samples using the score obtained with a hedonic test (called the "hedonic classification method") allowed the correlation between consumers' appreciation and instrumental data to be considerably strengthened. On the basis of the results obtained, a quality model was proposed. Quantitative GC-FID analyses were performed to determine the major aroma components of strawberries. Methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexenyl acetate, and linalool were identified as the most important compounds for the taste and aroma of strawberries.

Authors+Show Affiliations

Azodanlou R
Swiss Federal Institute of Technology Zurich, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
Darbellay C
No affiliation info available
Luisier JL
No affiliation info available
Villettaz JC
No affiliation info available
Amadò R
No affiliation info available

MeSH

CarbohydratesChromatography, GasFragariaFruitHumansOdorantsQuality ControlSensationTasteVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12537447

Citation

Azodanlou, Ramin, et al. "Quality Assessment of Strawberries (Fragaria Species)." Journal of Agricultural and Food Chemistry, vol. 51, no. 3, 2003, pp. 715-21.
Azodanlou R, Darbellay C, Luisier JL, et al. Quality assessment of strawberries (Fragaria species). J Agric Food Chem. 2003;51(3):715-21.
Azodanlou, R., Darbellay, C., Luisier, J. L., Villettaz, J. C., & Amadò, R. (2003). Quality assessment of strawberries (Fragaria species). Journal of Agricultural and Food Chemistry, 51(3), 715-21.
Azodanlou R, et al. Quality Assessment of Strawberries (Fragaria Species). J Agric Food Chem. 2003 Jan 29;51(3):715-21. PubMed PMID: 12537447.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality assessment of strawberries (Fragaria species). AU - Azodanlou,Ramin, AU - Darbellay,Charly, AU - Luisier,Jean-Luc, AU - Villettaz,Jean-Claude, AU - Amadò,Renato, PY - 2003/1/23/pubmed PY - 2003/3/13/medline PY - 2003/1/23/entrez SP - 715 EP - 21 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 3 N2 - Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed by both sensory and instrumental methods. The overall appreciation, as expressed by consumers, was mainly reflected by attributes such as sweetness and aroma. No strong correlation was obtained with odor, acidity, juiciness, or firmness. The sensory quality of strawberries can be assessed with a good level of confidence by measuring the total sugar level (degrees Brix) and the total amount of volatile compounds. Sorting out samples using the score obtained with a hedonic test (called the "hedonic classification method") allowed the correlation between consumers' appreciation and instrumental data to be considerably strengthened. On the basis of the results obtained, a quality model was proposed. Quantitative GC-FID analyses were performed to determine the major aroma components of strawberries. Methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexenyl acetate, and linalool were identified as the most important compounds for the taste and aroma of strawberries. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12537447/Quality_assessment_of_strawberries__Fragaria_species__ DB - PRIME DP - Unbound Medicine ER -