Fruits III

Latrasse, Alain

doi:10.1201/9780203734285-10

Cited by 16 publications

(17 citation statements)

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“…Different esters in various concentrations lead to different aroma types and intensities, providing fruity and floral notes. Research indicates that amino acids, sugars, and lipids are precursors of the flavor components (Latrasse, ; Pérez & Sanz, 2010; Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products.The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool. Practical applicationsThe strawberry is very used worldwide as raw material to different products, due to its color, flavor, and aroma. Thus, obtaining further information about the changes caused by processing and storage is of great importance for the food industry. This study shows the effect of simultaneous application of different processing techniques (pasteurization and freezing methods) on physicochemical variables and volatile profile of strawberry pulp over prolonged storage. Significant and unpublished results involving color, pH, acidity, soluble solids, and volatile compounds of strawberry frozen pulp over storage period are presented and may be applied for food industry to keep the pulp quality.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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“…However, compared to their threshold values, the furanones have a considerable influence on the profiles of the volatiles. 4‐Methoxy‐2,5‐dimethyl‐3(2H)‐furanone represents the characteristic volatile furanone in strawberries; its threshold value is 4 × 10 −5 mg kg −1 in water . It was first discovered in 1965 and was described as caramel‐like, sweet, floral, and fruity, offering a strawberry‐like odor .…”

Section: Characteristic Volatile Compounds In Strawberrymentioning

confidence: 99%

“…Among terpenoid compounds, volatile monoterpenes (C 10 ) and sesquiterpenes (C 15 ) were identified in most soft fruits . In cultivated ripe strawberry, linalool, and nerolidol were detected as volatile terpenoids, whereas α ‐pinene, β ‐myrcene, α ‐terpineol, β ‐phellandrene, and myrtenyl acetate, were identified in wild strawberries .…”

Section: Characteristic Volatile Compounds In Strawberrymentioning

confidence: 99%

The aroma volatile repertoire in strawberry fruit: a review

et al. 2018

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Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.

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“…The aroma of cultivated strawberries is an important attribute that greatly influences acceptability to the consumer. There are more than 360 volatile compounds that have been identified in strawberries consisting of esters, ketones, terpenes, furanones, aldehydes, alcohols, and sulfur‐containing compounds (Latrasse ). The typical strawberry aroma is provided by the compounds furaneol, γ ‐decalactone, γ ‐dodecalactone, methyl butanoate, ethyl butanoate, methyl hexanoate, ethyl hexanoate, linalool, and (E)‐nerolidol (Pérez et al.…”

Section: Introductionmentioning

confidence: 99%

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Liu

Chen

et al. 2016

Food Science & Nutrition

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Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head‐space solid‐phase microextraction (HS‐SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)‐nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.

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Fruits III

Cited by 16 publications

References 0 publications

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

The aroma volatile repertoire in strawberry fruit: a review

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

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