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The aroma volatile repertoire in strawberry fruit: a review.
J Sci Food Agric. 2018 Sep; 98(12):4395-4402.JS

Abstract

Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.

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Authors+Show Affiliations

Yan JW
Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Ban ZJ
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China.
Lu HY
Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Li D
Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Poverenov E
Department of Postharvest Science, ARO, the Volcani Center, RishonLeZion, Israel.
Luo ZS
Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Li L
Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.

MeSH

Flavoring AgentsFragariaFruitOdorantsVolatile Organic Compounds

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

29603275

Citation

Yan, Jia-Wei, et al. "The Aroma Volatile Repertoire in Strawberry Fruit: a Review." Journal of the Science of Food and Agriculture, vol. 98, no. 12, 2018, pp. 4395-4402.
Yan JW, Ban ZJ, Lu HY, et al. The aroma volatile repertoire in strawberry fruit: a review. J Sci Food Agric. 2018;98(12):4395-4402.
Yan, J. W., Ban, Z. J., Lu, H. Y., Li, D., Poverenov, E., Luo, Z. S., & Li, L. (2018). The aroma volatile repertoire in strawberry fruit: a review. Journal of the Science of Food and Agriculture, 98(12), 4395-4402. https://doi.org/10.1002/jsfa.9039
Yan JW, et al. The Aroma Volatile Repertoire in Strawberry Fruit: a Review. J Sci Food Agric. 2018;98(12):4395-4402. PubMed PMID: 29603275.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The aroma volatile repertoire in strawberry fruit: a review. AU - Yan,Jia-Wei, AU - Ban,Zhao-Jun, AU - Lu,Hong-Yan, AU - Li,Dong, AU - Poverenov,Elena, AU - Luo,Zi-Sheng, AU - Li,Li, Y1 - 2018/05/20/ PY - 2017/07/05/received PY - 2017/09/12/revised PY - 2018/03/23/accepted PY - 2018/4/1/pubmed PY - 2018/9/25/medline PY - 2018/4/1/entrez KW - aroma KW - flavor KW - postharvest KW - strawberry KW - volatile SP - 4395 EP - 4402 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 12 N2 - Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29603275/The_aroma_volatile_repertoire_in_strawberry_fruit:_a_review_ DB - PRIME DP - Unbound Medicine ER -