title: Quality assessment of strawberries (Fragaria species).
abstract: 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.
authors.affiliation: Swiss Federal Institute of Technology Zurich, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
authors.forename: Ramin
authors.initials: R
authors.lastname: Azodanlou
authors.forename: Charly
authors.initials: C
authors.lastname: Darbellay
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Luisier
authors.forename: Jean-Claude
authors.initials: JC
authors.lastname: Villettaz
authors.forename: Renato
authors.initials: R
authors.lastname: Amadò
mesh_terms: 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
chemical_list: D002241:Carbohydrates