Strawberry Flavor

Pérez, Antonio José; Sanz, Carlos

doi:10.1002/9780470622834.ch23

Cited by 9 publications

(19 citation statements)

References 71 publications

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“…Tochiotome. According to the literature, both furaneol and mesifuran were detected in some certain cultivars, but only one of the furans was found in some others as a result of cultivar differences, furaneol being less stable than mesifuran and other reasons (Douillard and Guichard ; Pérez and Sanz ).…”

Section: Resultsmentioning

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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Section: Resultsmentioning

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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“…In agreement with their quantitative contribution to the aroma of strawberry fruit, the majority of the volatiles were esters (49.4%), aldehydes and alcohols (27.6%), followed by several ketones, terpenes, and furans (23.0%). All these compounds are known to occur in strawberry fruit and many are shown to contribute to its aroma (Pérez and Sanz, 2010). Differences in their relative concentration in each line in the four assessed years are most probably due to environmental factors.…”

Section: Analysis Of Potential Cis-regulatory Elements In the Faomt Pmentioning

confidence: 99%

“…Major progress has been achieved in defining the pathways for volatile biosynthesis in plants and this has resulted in the identification of many genes encoding biosynthetic enzymes (Yamashita et al, 1976;Schwab et al, 2008;Klee, 2010;Osorio et al, 2010;Pérez and Sanz, 2010). A number of these loci have been used in transgenic approaches to engineer volatile production (Beekwilder et al, 2004;Lunkenbein et al, 2006aLunkenbein et al, , 2006b).…”

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confidence: 99%

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Zorrilla-Fontanesi

Rambla²,

Cabeza³

et al. 2012

Plant Physiology

140

191

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Improvement of strawberry (Fragaria 3 ananassa) fruit flavor is an important goal in breeding programs. To investigate genetic factors controlling this complex trait, a strawberry mapping population derived from genotype '1392', selected for its superior flavor, and '232' was profiled for volatile compounds over 4 years by headspace solid phase microextraction coupled to gas chromatography and mass spectrometry. More than 300 volatile compounds were detected, of which 87 were identified by comparison of mass spectrum and retention time to those of pure standards. Parental line '1392' displayed higher volatile levels than '232', and these and many other compounds with similar levels in both parents segregated in the progeny. Cluster analysis grouped the volatiles into distinct chemically related families and revealed a complex metabolic network underlying volatile production in strawberry fruit. Quantitative trait loci (QTL) detection was carried out over 3 years based on a double pseudotestcross strategy. Seventy QTLs covering 48 different volatiles were detected, with several of them being stable over time and mapped as major QTLs. Loci controlling g-decalactone and mesifurane content were mapped as qualitative traits. Using a candidate gene approach we have assigned genes that are likely responsible for several of the QTLs. As a proof of concept we show that one homoeolog of the O-methyltransferase gene (FaOMT) is the locus responsible for the natural variation of mesifurane content. Sequence analysis identified 30 bp in the promoter of this FaOMT homoeolog containing putative binding sites for basic/helix-loop-helix, MYB, and BZIP transcription factors. This polymorphism fully cosegregates with both the presence of mesifurane and the high expression of FaOMT during ripening.

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“…results from a balance between different volatile classes, comprising esters, aldehydes, ketones, alcohols, terpenes, furanones, and sulfides [1][2][3][4][5]. Among them, methyl and ethyl esters of butanoic and hexanoic acids, two furanones (furaneol and mesifuran) and methyl anthranilate have been described as the main contributors to the strawberry-like aroma [6][7][8]. The volatile content in foods is low compared with other nutrients and components, representing less than 0.01% of the fruit fresh weight in strawberry [6], but it is highly influenced by multiple factors, such as the cultivar, climate, production region, sampling time, the degree of ripeness, and post-harvest environment, among others [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors

González‐Domínguez

Sayago

Akhatou

et al. 2020

Foods

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Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determine the characteristic volatile compounds of strawberry samples grown in a soilless system by using headspace solid phase micro-extraction coupled with gas chromatography and to investigate the influence of cultivar (Festival, Candonga, Camarosa) on this volatile profile. We observed that Festival and, to a lesser extent, Candonga varieties were characterized by the richest aroma-related profiles, including higher levels of esters, furanones and terpenes. In particular, methyl butyrate, hexyl hexanoate, linalool, geraniol and furaneol were the most abundant aromatic compounds detected in the three varieties of strawberries. Complementarily, the application of pattern recognition chemometric approaches, including principal component analysis and linear discriminant analysis, demonstrated that concentrations of specific volatiles can be employed as chemical descriptors to discriminate between strawberry cultivars. Accordingly, geraniol and hexyl hexanoate were found to be the most significant volatiles for the discrimination of strawberry varieties.

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Strawberry Flavor

Cited by 9 publications

References 71 publications

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

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

Genetic Analysis of Strawberry Fruit Aroma and Identification ofO-Methyltransferase FaOMTas the Locus Controlling Natural Variation in Mesifurane Content

Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors

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