Changes in flavour and texture during the ripening of strawberries

Abstract

The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of total volatile compounds to distinguish between various stages of strawberry ripeness was applied. The carboxene/polydimethylsiloxane SPME fibre was found to be best suited to differentiate between the stages of ripeness. The amount of total volatile compounds rapidly increased near to maturity (between the three-quarters red stage and the dark-red stage). Most of the volatile compounds identified were esters, followed by aldehydes, and alcohols. The most abundant volatile compounds were propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, isobutyl butanoate, 3-methyl butyl butanoate and isopropyl hexanoate. The concentration of green aroma components such as hexanal, trans-2-hexenol and cis-3-hexenyl acetate progressively decreased during the maturation process until they became minor components in mature strawberries.

Comparative transcriptome and metabolome analyses of two strawberry cultivars with different storability

“…Fruit acidity usually decreases during ripening, mainly due to decreased citric acid, malic acid, and quinic acid contents [47]. Here, the citric acid, malic acid, and succinic acid contents differed for each cultivar during ripening ( Fig 3C; S12 and S13 Tables), and these differences were related to DEGs encoding diverse enzymes.…”

“…Differences in the ripening processes of both cultivars were also found in terms of metabolic changes. Increased sugar content is a general characteristic of fruit ripening [47], and the major sugars of strawberry fruit were reported to be glucose, fructose, and sucrose [48].…”

Aroma Quality of Fruits of Wild and Cultivated Strawberry (FRAGARIASPP.) in Relation to the Flavour-Related Gene Expression

“…Among them, ethyl 2-methylbutanoate, methyl and ethyl butanoate, ethyl hexanoate and hexyl acetate are the most important flavour-active components. They are providing the "sweet-fruity" odour note (Ménager et al 2004), along with aldehydes, alcohols, furans and sulphur compounds (Douillard & Guichard 1989;Rizzolo et al 1995;Forney et al 1996;Azodanlau et al 2003Azodanlau et al , 2004. Other volatiles, such as the monoterpene linalool, γ-dodecalactone and some sulphur compounds, are the most important contributors to strawberry aroma (Schieberle & Hoffmann 1997) along with few impact compounds, such as furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and its methyl ether (Zabetakis & Holden 1997;Polesello et al 1993).…”

Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries

“…The aroma is a very important quality attribute of strawberries, and their typical aroma is not only due to a few impact compounds, such as furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and its methyl ether (Zabetakis and Holden 1997;Polesello et al 1993), but also to a very complex mixture of esters, which are the main volatile components, along with aldehydes, alcohols, furans and sulphur compounds (Duillard and Guichard 1989;Rizzolo et al 1995;Forney et al 1996;Azodanlau et al 2003Azodanlau et al , 2004. Among esters, ethyl 2-methylbutanoate, methyl and ethyl butanoate, ethyl hexanoate and hexyl acetate are important flavour-active components providing the "sweetfruity" odour note (Ménager et al 2004), while other volatiles, such as linalool, γ-dodecalactone and some sulphur compounds, are the most important contributors to strawberry aroma (Shieberle and Hoffmann 1997).…”