Assessment of Strawberry Aroma through Solid-Phase Microextraction−Gas Chromatography and Artificial Neuron Network Methods. Variety Classification versus Growing Years

Abstract

In a previous work, the SPME-GC-MS method (chemical analysis) coupled with KSOM-ANN treatment of the results (statistical algorithm) has proved to be efficient to classify 70 strawberry samples harvested in the same year, through the 17 varieties to which they belonged, in a two-dimensional map. As an extension, the present study confirms that these results were not dependent on the year of strawberry production and discusses what effects were observed between results obtained in different years. Samples of different strawberry varieties were harvested during the three campaigns of 2000, 2001, and 2002 and analyzed independently. The chemical data matrix obtained in each case allowed the verification of the proposal that the same discriminative effect could be obtained independently of the year of production by using maps of different sizes. Therefore, 30 measures obtained from samples of 9 varieties in 2000, 54 measures from 13 varieties in 2001, and 80 measures from 20 varieties in 2002 were correctly classified by using 20, 35, and 56 hexagon maps, respectively. In a second analysis based on the 2002 production, the chemical differences between variety aromatic features were noted through the increasing size of the map used. Finally, results relative to 7 varieties cultivated in 2001 and 2002 and stored under exactly the same conditions were computed together for elaborating a single map. An interesting effect of double classification according to the year and the varieties was observed.

Effect of Storage on the Physicochemical and Flavour Attributes of Two Cultivars of Strawberry Cultivated in Northern India

“…Many short-chain alcohols and acids have been found in strawberries [27]; however, since most of short-chain alcohols and acids have very high sensory thresholds, they contribute very little to the overall aroma of strawberry and thus their concentrations were not quantified. Concentrations of alcohols were found to be higher in Camarosa compared to those of Chandler.…”

Quantification of Selected Aroma‐Active Compounds in Strawberries by Headspace Solid‐Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis

“…However, none of these methods can provide a complete aroma profile. The SPME technique has been used in the identification of key aroma compounds in strawberry (Song and others 1998; De Boishebert and others 2004), but it is difficult to quantify all the aroma compounds using SPME. Although the SPME fiber based divinylbenzene‐polydimethylsiloxane‐Carboxen (DVB‐PDMS‐Carboxen) has good sensitivity for a wide range of aroma compounds, it is not sensitive for short‐chained acids and alcohols.…”

Genetic dissection of fruit quality traits in the octoploid cultivated strawberry highlights the role of homoeo-QTL in their control

“…One of the major antioxidants in strawberry is the anthocyanin pelargonidin-3-glucoside (Wrolstad et al 1970; Kalt et al 1993; Tulipani et al 2009) . Genotype effect on fruit quality traits has been shown for health compounds such as phenolic compounds, ascorbic acid and ellagic acid (Atkinson et al 2006; Tulipani et al 2008) and for flavour (de Boishebert et al 2004). In addition, inheritance of some strawberry quality traits has been documented for fruit size and ripening (see references in Scott and Lawrence 1975; Galletta and Maas 1990; Coman and Popescu 1997), soluble-solid content and sugars, titratable acidity and organic acids (Shaw et al 1987; Shaw 1988; Ohtsuka et al 2004) and ascorbic acid (Lundergan and Moore 1975; Sone et al 2003).…”