title: Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).
abstract: BACKGROUND
  Fragaria chiloensis (L.) Mill spp. chiloensis form chiloensis, is a strawberry that produces white fruits with unique aromas. This species, endemic to Chile, is one of the progenitors of Fragaria x ananassa Duch. In order to identify the volatile compounds that might be responsible for aroma, these were extracted, and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and compared with sensory analyses.
  
  
  RESULTS
  Three methods of extraction were used: solvent-assisted evaporation (SAFE), headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLE). Ninety-nine volatile compounds were identified by GC-MS, of which 75 showed odor activity using GC-O. Based on the highest dilution factor (FD = 1000) and GC-O intensity ≥2, we determined 20 major compounds in white strawberry fruit that contribute to its aroma. We chose 51 compounds to be tested against their commercial standards. The identities were confirmed by comparison of their linear retention indices against the commercial standards. The aroma of white strawberry fruits was reconstituted with a synthetic mixture of most of these compounds.
  
  
  CONCLUSIONS
  The volatile profile of white strawberry fruit described as fruity, green-fresh, floral, caramel, sweet, nutty and woody will be a useful reference for future strawberry breeding programs.
authors.affiliation: Universidad de Chile, Facultad de Ciencias Agronómicas, Departamento de Producción Agrícola, Laboratorio de Genómica Funcional & Bioinformática, 8820808, La Pintana, Santiago, Chile.
authors.forename: Loreto
authors.initials: L
authors.lastname: Prat
authors.forename: María Inés
authors.initials: MI
authors.lastname: Espinoza
authors.forename: Eduardo
authors.initials: E
authors.lastname: Agosin
authors.forename: Herman
authors.initials: H
authors.lastname: Silva
mesh_terms: D001921:Brain / Q000378:metabolism; D002677:Chile; D018556:Crops, Agricultural / Q000737:chemistry* / Q000378:metabolism; D005260:Female; D031985:Fragaria / Q000737:chemistry* / Q000378:metabolism; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D059625:Liquid-Liquid Extraction; D008954:Models, Biological; D009297:Nasal Mucosa / Q000294:innervation / Q000378:metabolism; D009812:Odorants; D055696:Olfactory Perception; D009994:Osmolar Concentration; D010860:Pigments, Biological / Q000096:biosynthesis; D012677:Sensation; D011984:Sensory Receptor Cells / Q000378:metabolism; D012903:Smell; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis / Q000378:metabolism*
chemical_list: D010860:Pigments, Biological; D055549:Volatile Organic Compounds
keywords: Fragaria chiloensis; gas chromatography-olfactometry; solvent-assisted flavor evaporation (SAFE); volatile profiling