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Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams.
Molecules. 2021 Jul 08; 26(14)M

Abstract

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Authors+Show Affiliations

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34299427

Citation

Abouelenein, Doaa, et al. "Influence of Freezing and Different Drying Methods On Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams." Molecules (Basel, Switzerland), vol. 26, no. 14, 2021.
Abouelenein D, Mustafa AM, Angeloni S, et al. Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules. 2021;26(14).
Abouelenein, D., Mustafa, A. M., Angeloni, S., Borsetta, G., Vittori, S., Maggi, F., Sagratini, G., & Caprioli, G. (2021). Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules (Basel, Switzerland), 26(14). https://doi.org/10.3390/molecules26144153
Abouelenein D, et al. Influence of Freezing and Different Drying Methods On Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules. 2021 Jul 8;26(14) PubMed PMID: 34299427.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. AU - Abouelenein,Doaa, AU - Mustafa,Ahmed M, AU - Angeloni,Simone, AU - Borsetta,Germana, AU - Vittori,Sauro, AU - Maggi,Filippo, AU - Sagratini,Gianni, AU - Caprioli,Giovanni, Y1 - 2021/07/08/ PY - 2021/05/31/received PY - 2021/07/05/revised PY - 2021/07/06/accepted PY - 2021/7/24/entrez PY - 2021/7/25/pubmed PY - 2021/9/21/medline KW - HS-SPME/GC-MS KW - aroma KW - commercial jams KW - drying methods KW - freezing KW - strawberry KW - volatile organic compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 14 N2 - Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34299427/Influence_of_Freezing_and_Different_Drying_Methods_on_Volatile_Profiles_of_Strawberry_and_Analysis_of_Volatile_Compounds_of_Strawberry_Commercial_Jams_ DB - PRIME DP - Unbound Medicine ER -