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Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
Sensors (Basel). 2013 Jun 20; 13(6):7939-78.S

Abstract

The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences in the aroma profile between fresh strawberries (storage days (SRD) of 0, 1, and 3) and those that had started to decay (SRD = 6 and 9). In terms of concentration, seven compounds dominated the aroma profile of fresh strawberries (relative composition (RC) up to 97.4% by mass, sum concentration): (1) ethyl acetate = 518 mg∙m⁻³, (2) methyl acetate = 239 mg∙m⁻³, (3) ethyl butyrate = 13.5 mg∙m⁻³, (4) methyl butyrate = 11.1 mg∙m⁻³, (5) acetaldehyde = 24.9 mg∙m⁻³, (6) acetic acid = 15.2 mg∙m⁻³, and (7) acetone = 13.9 mg∙m⁻³. In contrast, two alcohols dominated the aroma profile of decayed samples (RC up to 98.6%): (1) ethyl alcohol = 94.2 mg∙m⁻³ and (2) isobutyl alcohol = 289 mg∙m⁻³. Alternatively; if the aroma profiles are re-evaluated by summing odor activity values (ΣOAV); four ester compounds ((1) ethyl butyrate (6,160); (2) ethyl hexanoate (3,608); (3) ethyl isovalerate (1,592); and (4) ethyl 2-methylbutyrate (942)) were identified as the key constituents of fresh strawberry aroma (SRD-0). As the strawberries began to decay; isobutyl alcohol recorded the maximum OAV of 114 (relative proportion (RP) (SRD = 6) = 58.3%). However, as the decay process continued, the total OAV dropped further by 3 to 4 orders of magnitude--decreasing to 196 on SRD = 6 to 7.37 on SRD = 9. The overall results of this study confirm dramatic changes in the aroma profile of strawberries over time, especially with the onset of decay.

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Authors+Show Affiliations

Kim YH
Atmospheric Environment Laboratory, Department of Environment & Energy, Sejong University, Seoul 143-747, Korea. inocent01@nate.com
Kim KH
No affiliation info available
Szulejko JE
No affiliation info available
Parker D
No affiliation info available

MeSH

FragariaFruitGas Chromatography-Mass SpectrometryOdorantsVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

23787728

Citation

Kim, Yong-Hyun, et al. "Quantitative Analysis of Fragrance and Odorants Released From Fresh and Decaying Strawberries." Sensors (Basel, Switzerland), vol. 13, no. 6, 2013, pp. 7939-78.
Kim YH, Kim KH, Szulejko JE, et al. Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries. Sensors (Basel). 2013;13(6):7939-78.
Kim, Y. H., Kim, K. H., Szulejko, J. E., & Parker, D. (2013). Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries. Sensors (Basel, Switzerland), 13(6), 7939-78. https://doi.org/10.3390/s130607939
Kim YH, et al. Quantitative Analysis of Fragrance and Odorants Released From Fresh and Decaying Strawberries. Sensors (Basel). 2013 Jun 20;13(6):7939-78. PubMed PMID: 23787728.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries. AU - Kim,Yong-Hyun, AU - Kim,Ki-Hyun, AU - Szulejko,Jan E, AU - Parker,David, Y1 - 2013/06/20/ PY - 2013/04/18/received PY - 2013/06/07/revised PY - 2013/06/13/accepted PY - 2013/6/22/entrez PY - 2013/6/22/pubmed PY - 2013/12/16/medline SP - 7939 EP - 78 JF - Sensors (Basel, Switzerland) JO - Sensors (Basel) VL - 13 IS - 6 N2 - The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences in the aroma profile between fresh strawberries (storage days (SRD) of 0, 1, and 3) and those that had started to decay (SRD = 6 and 9). In terms of concentration, seven compounds dominated the aroma profile of fresh strawberries (relative composition (RC) up to 97.4% by mass, sum concentration): (1) ethyl acetate = 518 mg∙m⁻³, (2) methyl acetate = 239 mg∙m⁻³, (3) ethyl butyrate = 13.5 mg∙m⁻³, (4) methyl butyrate = 11.1 mg∙m⁻³, (5) acetaldehyde = 24.9 mg∙m⁻³, (6) acetic acid = 15.2 mg∙m⁻³, and (7) acetone = 13.9 mg∙m⁻³. In contrast, two alcohols dominated the aroma profile of decayed samples (RC up to 98.6%): (1) ethyl alcohol = 94.2 mg∙m⁻³ and (2) isobutyl alcohol = 289 mg∙m⁻³. Alternatively; if the aroma profiles are re-evaluated by summing odor activity values (ΣOAV); four ester compounds ((1) ethyl butyrate (6,160); (2) ethyl hexanoate (3,608); (3) ethyl isovalerate (1,592); and (4) ethyl 2-methylbutyrate (942)) were identified as the key constituents of fresh strawberry aroma (SRD-0). As the strawberries began to decay; isobutyl alcohol recorded the maximum OAV of 114 (relative proportion (RP) (SRD = 6) = 58.3%). However, as the decay process continued, the total OAV dropped further by 3 to 4 orders of magnitude--decreasing to 196 on SRD = 6 to 7.37 on SRD = 9. The overall results of this study confirm dramatic changes in the aroma profile of strawberries over time, especially with the onset of decay. SN - 1424-8220 UR - https://www.unboundmedicine.com/medline/citation/23787728/Quantitative_analysis_of_fragrance_and_odorants_released_from_fresh_and_decaying_strawberries_ L2 - https://www.mdpi.com/resolver?pii=s130607939 DB - PRIME DP - Unbound Medicine ER -