Quality assessment of strawberries (Fragaria species).
Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed by both sensory and instrumental methods. The overall appreciation, as expressed by consumers, was mainly reflected by attributes such as sweetness and aroma. No strong correlation was obtained with odor, acidity, juiciness, or firmness. The sensory quality of strawberries can be assessed with a good level of confidence by measuring the total sugar level ( degrees Brix) and the total amount of volatile compounds. Sorting out samples using the score obtained with a hedonic test (called the "hedonic classification method") allowed the correlation between consumers' appreciation and instrumental data to be considerably strengthened. On the basis of the results obtained, a quality model was proposed. Quantitative GC-FID analyses were performed to determine the major aroma components of strawberries. Methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexenyl acetate, and linalool were identified as the most important compounds for the taste and aroma of strawberries.
Azodanlou
Ramin
R
Swiss Federal Institute of Technology Zurich, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
Darbellay
Charly
C
Luisier
Jean-Luc
JL
Villettaz
Jean-Claude
JC
Amadò
Renato
R
D002241:Carbohydrates / Q000032:analysis; D002849:Chromatography, Gas; D031985:Fragaria / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D006801:Humans; D009812:Odorants / Q000032:analysis; D011786:Quality Control; D012677:Sensation; D013649:Taste; D014835:Volatilization
D002241:Carbohydrates