Tags

Type your tag names separated by a space and hit enter

Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
J Food Sci. 2007 Sep; 72(7):S487-96.JF

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.

Authors+Show Affiliations

Jetti RR
Dept. of Food Science and Technology, Oregon State Univ., Corvallis, OR 97330, USA.
Yang E
No affiliation info available
Kurnianta A
No affiliation info available
Finn C
No affiliation info available
Qian MC
No affiliation info available

MeSH

Analysis of VarianceChromatography, GasConsumer BehaviorFragariaGas Chromatography-Mass SpectrometryHumansNutritive ValueOdorantsSmellSolid Phase MicroextractionTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17995662

Citation

Jetti, R R., et al. "Quantification of Selected Aroma-active Compounds in Strawberries By Headspace Solid-phase Microextraction Gas Chromatography and Correlation With Sensory Descriptive Analysis." Journal of Food Science, vol. 72, no. 7, 2007, pp. S487-96.
Jetti RR, Yang E, Kurnianta A, et al. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. J Food Sci. 2007;72(7):S487-96.
Jetti, R. R., Yang, E., Kurnianta, A., Finn, C., & Qian, M. C. (2007). Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. Journal of Food Science, 72(7), S487-96.
Jetti RR, et al. Quantification of Selected Aroma-active Compounds in Strawberries By Headspace Solid-phase Microextraction Gas Chromatography and Correlation With Sensory Descriptive Analysis. J Food Sci. 2007;72(7):S487-96. PubMed PMID: 17995662.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. AU - Jetti,R R, AU - Yang,E, AU - Kurnianta,A, AU - Finn,C, AU - Qian,M C, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - S487 EP - 96 JF - Journal of food science JO - J Food Sci VL - 72 IS - 7 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995662/Quantification_of_selected_aroma_active_compounds_in_strawberries_by_headspace_solid_phase_microextraction_gas_chromatography_and_correlation_with_sensory_descriptive_analysis_ DB - PRIME DP - Unbound Medicine ER -