Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.
This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, γ-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest.
Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González 2, Seville, Spain. c_ubeda@us.es
Cristina
C
Ubeda
Felipe
F
San-Juan
Belén
B
Concejero
Raquel M
RM
Callejón
Ana M
AM
Troncoso
M Lourdes
ML
Morales
Vicente
V
Ferreira
Purificación
P
Hernández-Orte
D002849:Chromatography, Gas; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006027:Glycosides / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013045:Species Specificity; D055549:Volatile Organic Compounds / Q000032:analysis / Q000378:metabolism
D006027:Glycosides; D055549:Volatile Organic Compounds