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Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type.
Molecules. 2021 Oct 14; 26(20)M

Abstract

The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography-mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.

Authors+Show Affiliations

College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34684796

Citation

Sheng, Lixia, et al. "Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties By Aroma Type." Molecules (Basel, Switzerland), vol. 26, no. 20, 2021.
Sheng L, Ni Y, Wang J, et al. Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type. Molecules. 2021;26(20).
Sheng, L., Ni, Y., Wang, J., Chen, Y., & Gao, H. (2021). Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type. Molecules (Basel, Switzerland), 26(20). https://doi.org/10.3390/molecules26206219
Sheng L, et al. Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties By Aroma Type. Molecules. 2021 Oct 14;26(20) PubMed PMID: 34684796.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type. AU - Sheng,Lixia, AU - Ni,Yinan, AU - Wang,Jianwen, AU - Chen,Yue, AU - Gao,Hongsheng, Y1 - 2021/10/14/ PY - 2021/09/25/received PY - 2021/10/12/revised PY - 2021/10/12/accepted PY - 2021/10/23/entrez PY - 2021/10/24/pubmed PY - 2021/11/17/medline KW - Fragaria × ananassa KW - VOCs KW - aroma type KW - characteristic aroma components JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 20 N2 - The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography-mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34684796/Characteristic_Aroma_Component_Based_Evaluation_and_Classification_of_Strawberry_Varieties_by_Aroma_Type_ DB - PRIME DP - Unbound Medicine ER -