title: Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.
abstract: Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.
authors: Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Michael L
authors: ML
authors: Schwieterman
authors: Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Thomas A
authors: TA
authors: Colquhoun
authors: Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Elizabeth A
authors: EA
authors: Jaworski
authors: College of Dentistry, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Linda M
authors: LM
authors: Bartoshuk
authors: Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Jessica L
authors: JL
authors: Gilbert
authors: Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Denise M
authors: DM
authors: Tieman
authors: Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Asli Z
authors: AZ
authors: Odabasi
authors: Moskowitz Jacobs Inc., White Plains, New York, United States of America.
authors: Howard R
authors: HR
authors: Moskowitz
authors: Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Kevin M
authors: KM
authors: Folta
authors: Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Harry J
authors: HJ
authors: Klee
authors: Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Charles A
authors: CA
authors: Sims
authors: Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America ; Gulf Coast Research and Education Center, University of Florida, Wimauma, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: Vance M
authors: VM
authors: Whitaker
authors: Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.
authors: David G
authors: DG
authors: Clark
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000383:Agriculture / Q000379:methods; D016000:Cluster Analysis; D005260:Female; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D008875:Middle Aged; D012621:Seasons; D012903:Smell; D013395:Sucrose / Q000737:chemistry; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry; D055815:Young Adult
chemical_list: D055549:Volatile Organic Compounds; D013395:Sucrose