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Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).
J Sci Food Agric. 2014 Mar 15; 94(4):752-9.JS

Abstract

BACKGROUND

Fragaria chiloensis (L.) Mill spp. chiloensis form chiloensis, is a strawberry that produces white fruits with unique aromas. This species, endemic to Chile, is one of the progenitors of Fragaria x ananassa Duch. In order to identify the volatile compounds that might be responsible for aroma, these were extracted, and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and compared with sensory analyses.

RESULTS

Three methods of extraction were used: solvent-assisted evaporation (SAFE), headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLE). Ninety-nine volatile compounds were identified by GC-MS, of which 75 showed odor activity using GC-O. Based on the highest dilution factor (FD = 1000) and GC-O intensity ≥2, we determined 20 major compounds in white strawberry fruit that contribute to its aroma. We chose 51 compounds to be tested against their commercial standards. The identities were confirmed by comparison of their linear retention indices against the commercial standards. The aroma of white strawberry fruits was reconstituted with a synthetic mixture of most of these compounds.

CONCLUSION

The volatile profile of white strawberry fruit described as fruity, green-fresh, floral, caramel, sweet, nutty and woody will be a useful reference for future strawberry breeding programs.

Authors+Show Affiliations

Universidad de Chile, Facultad de Ciencias Agronómicas, Departamento de Producción Agrícola, Laboratorio de Genómica Funcional & Bioinformática, 8820808, La Pintana, Santiago, Chile.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24115051

Citation

Prat, Loreto, et al. "Identification of Volatile Compounds Associated With the Aroma of White Strawberries (Fragaria Chiloensis)." Journal of the Science of Food and Agriculture, vol. 94, no. 4, 2014, pp. 752-9.
Prat L, Espinoza MI, Agosin E, et al. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). J Sci Food Agric. 2014;94(4):752-9.
Prat, L., Espinoza, M. I., Agosin, E., & Silva, H. (2014). Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). Journal of the Science of Food and Agriculture, 94(4), 752-9. https://doi.org/10.1002/jsfa.6412
Prat L, et al. Identification of Volatile Compounds Associated With the Aroma of White Strawberries (Fragaria Chiloensis). J Sci Food Agric. 2014 Mar 15;94(4):752-9. PubMed PMID: 24115051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). AU - Prat,Loreto, AU - Espinoza,María Inés, AU - Agosin,Eduardo, AU - Silva,Herman, Y1 - 2013/10/21/ PY - 2012/12/11/received PY - 2013/09/12/revised PY - 2013/09/20/accepted PY - 2013/10/12/entrez PY - 2013/10/12/pubmed PY - 2014/10/29/medline KW - Fragaria chiloensis KW - gas chromatography-olfactometry KW - solvent-assisted flavor evaporation (SAFE) KW - volatile profiling SP - 752 EP - 9 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 94 IS - 4 N2 - BACKGROUND: Fragaria chiloensis (L.) Mill spp. chiloensis form chiloensis, is a strawberry that produces white fruits with unique aromas. This species, endemic to Chile, is one of the progenitors of Fragaria x ananassa Duch. In order to identify the volatile compounds that might be responsible for aroma, these were extracted, and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and compared with sensory analyses. RESULTS: Three methods of extraction were used: solvent-assisted evaporation (SAFE), headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLE). Ninety-nine volatile compounds were identified by GC-MS, of which 75 showed odor activity using GC-O. Based on the highest dilution factor (FD = 1000) and GC-O intensity ≥2, we determined 20 major compounds in white strawberry fruit that contribute to its aroma. We chose 51 compounds to be tested against their commercial standards. The identities were confirmed by comparison of their linear retention indices against the commercial standards. The aroma of white strawberry fruits was reconstituted with a synthetic mixture of most of these compounds. CONCLUSION: The volatile profile of white strawberry fruit described as fruity, green-fresh, floral, caramel, sweet, nutty and woody will be a useful reference for future strawberry breeding programs. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24115051/Identification_of_volatile_compounds_associated_with_the_aroma_of_white_strawberries__Fragaria_chiloensis__ L2 - https://doi.org/10.1002/jsfa.6412 DB - PRIME DP - Unbound Medicine ER -