Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Abstract

Twelve odorants, previously identified with high flavor dilution (FD) factors, were quantified in a fresh strawberry juice by using stable isotope dilution assays. Calculation of odor activity values (ratio of concentration to odor threshold), on the basis of odor thresholds in water, revealed especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice. These results were corroborated by the following sensory experiments: A mixture of the 12 most potent odorants added to a model juice matrix, consisting of pectin, sugars, and nonvolatile acids, in concentrations equal to those in the fresh juice, resulted in an overall odor profile very similar to that of the fresh juice. Furthermore, comparison of the overall odors of 11 model mixtures lacking in 1 of the 12 odorants under investigation, with the odor evoked by the complete set of odorants, showed a clear flavor difference, especially when 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (Z)-3-hexenal, or methyl butanoate was lacking in the mixture. Keywords: Strawberry odor; stable isotope dilution assay; odor activity value; sensory study; [13C]2-2,3-butanedione; [2H3]methyl butanoate; [2H3]methyl 2-methylbutanoate; [2H3]ethyl butanoate; [2H3]-4-methoxy-2,5-dimethyl-3(2H)-furanone

FaQR, Required for the Biosynthesis of the Strawberry Flavor Compound 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, Encodes an Enone Oxidoreductase

“…Because volatiles differ in their organoleptic properties, relatively few of these are likely to contribute significantly to flavor. By application of the aroma value concept (i.e., the ratio of concentration to odor threshold), it was shown that only ;15 odor-active compounds make an important contribution to strawberry flavor (Schieberle and Hofmann, 1997). Studies have demonstrated that strawberry aroma is the result of the combined perception of fruity (ethyl butanoate, ethyl hexanoate, and methyl 2-methylbutanoat), green (Z-3-hexenal), sweaty (butanoic acid and 2-methylbutanoic acid), peach-like (g-decalactone), and caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol) and 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF)] flavor notes (Pyysalo et al, 1979;.…”

Interactions between ?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

“…No work has been undertaken until now on key flavour compounds such as ethyl-3-methyl butyrate and furaneol in strawberry aroma [23], or isopropyl-methoxypyrazines and vanillin in chocolate [24]. Therefore, these flavour-producing compounds were analyzed in the present study, together with related molecules in order to assess the influence of structural differences of substances on the binding to BLG.…”

An R2R3-MYB Transcription Factor Regulates Eugenol Production in Ripe Strawberry Fruit Receptacles

“…In these studies, more than 360 volatiles have been identified (Latrasse, 1991;Nijssen, 1996;Zabetakis and Holden, 1997), but only 15 to 20 of them in wild varieties of strawberry are believed to be essential for sensory quality, together with nonvolatile sugars and organic acids (Schieberle and Hofmann, 1997). In contrast, in cultivated varieties of strawberry, only about six odor-active compounds have been identified as contributors to fruit flavor (Raab et al, 2006;Ulrich et al, 2007).…”