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What Do We Know about the Chemistry of Strawberry Aroma?
J Agric Food Chem. 2018 Apr 04; 66(13):3291-3301.JA

Abstract

The strawberry, with its unique aroma, is one of the most popular fruits worldwide. The demand for specific knowledge of metabolism in strawberries is increasing. This knowledge is applicable for genetic studies, plant breeding, resistance research, nutritional science, and the processing industry. The molecular basis of strawberry aroma has been studied for more than 80 years. Thus far, hundreds of volatile organic compounds (VOC) have been identified. The qualitative composition of the strawberry volatilome remains controversial though considerable progress has been made during the past several decades. Between 1997 and 2016, 25 significant analytical studies were published. Qualitative VOC data were harmonized and digitized. In total, 979 VOC were identified, 590 of which were found since 1997. However, 659 VOC (67%) were only listed once (single entries). Interestingly, none of the identified compounds were consistently reported in all of the studies analyzed. The present need of data exchange between "omic" technologies requires high quality and robust metabolic data. Such data are unavailable for the strawberry volatilome thus far. This review discusses the divergence of published data regarding both the biological material and the analytical methods. The VOC extraction method is an essential step that restricts interlaboratory comparability. Finally, standardization of sample preparation and data documentation are suggested to improve consistency for VOC quantification and measurement.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ulrich D
Julius Kühn-Institute, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection , Quedlinburg 06484 , Germany.
Kecke S
Julius Kühn-Institute, Data Processing Unit , Quedlinburg 06484 , Germany.
Olbricht K
Hansabred GmbH Co. KG , Dresden 01108 , Germany. Humboldt-Universität zu Berlin, Albrecht Daniel Thaer-Institute , Berlin 10099 , Germany.

MeSH

Flavoring AgentsFragariaFruitGas Chromatography-Mass SpectrometryHumansOdorantsVolatile Organic Compounds

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

29533612

Citation

Ulrich, Detlef, et al. "What Do We Know About the Chemistry of Strawberry Aroma?" Journal of Agricultural and Food Chemistry, vol. 66, no. 13, 2018, pp. 3291-3301.
Ulrich D, Kecke S, Olbricht K. What Do We Know about the Chemistry of Strawberry Aroma? J Agric Food Chem. 2018;66(13):3291-3301.
Ulrich, D., Kecke, S., & Olbricht, K. (2018). What Do We Know about the Chemistry of Strawberry Aroma? Journal of Agricultural and Food Chemistry, 66(13), 3291-3301. https://doi.org/10.1021/acs.jafc.8b01115
Ulrich D, Kecke S, Olbricht K. What Do We Know About the Chemistry of Strawberry Aroma. J Agric Food Chem. 2018 Apr 4;66(13):3291-3301. PubMed PMID: 29533612.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - What Do We Know about the Chemistry of Strawberry Aroma? AU - Ulrich,Detlef, AU - Kecke,Steffen, AU - Olbricht,Klaus, Y1 - 2018/03/26/ PY - 2018/3/14/pubmed PY - 2018/4/28/medline PY - 2018/3/14/entrez KW - Fragaria × ananassa Duch. KW - gas chromatography KW - identification KW - mass spectrometry KW - volatile organic compounds SP - 3291 EP - 3301 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 13 N2 - The strawberry, with its unique aroma, is one of the most popular fruits worldwide. The demand for specific knowledge of metabolism in strawberries is increasing. This knowledge is applicable for genetic studies, plant breeding, resistance research, nutritional science, and the processing industry. The molecular basis of strawberry aroma has been studied for more than 80 years. Thus far, hundreds of volatile organic compounds (VOC) have been identified. The qualitative composition of the strawberry volatilome remains controversial though considerable progress has been made during the past several decades. Between 1997 and 2016, 25 significant analytical studies were published. Qualitative VOC data were harmonized and digitized. In total, 979 VOC were identified, 590 of which were found since 1997. However, 659 VOC (67%) were only listed once (single entries). Interestingly, none of the identified compounds were consistently reported in all of the studies analyzed. The present need of data exchange between "omic" technologies requires high quality and robust metabolic data. Such data are unavailable for the strawberry volatilome thus far. This review discusses the divergence of published data regarding both the biological material and the analytical methods. The VOC extraction method is an essential step that restricts interlaboratory comparability. Finally, standardization of sample preparation and data documentation are suggested to improve consistency for VOC quantification and measurement. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29533612/What_Do_We_Know_about_the_Chemistry_of_Strawberry_Aroma DB - PRIME DP - Unbound Medicine ER -