Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation

Abstract

Wild strawberries are grown widely in southern Shaanxi (China), but information about their sensory and chemical characteristics is scant. In this work, exploratory research was conducted to correlate the results of instrumental analyses of the aroma compounds in wild strawberry wine and their sensory perception. Headspace solid-phase micro extraction (HS-SPME) was used for the pretreatment, and gas chromatography-mass spectrometry (GC-MS) was to analyze the aroma compounds. A total of 78 volatile compounds were identified, including 25 alcohols, 25 esters, four acids, five ketones, four aldehydes, nine terpenes, five phenols, and one styrene, but only 74 could be quantified. Odor activity values (OAVs) were determined for 21 odor-active compounds. Six were identified as the characteristic aroma substances for the wild strawberries from a principal component analysis (PCA) of the composition, in particular methyl 2-methylbutyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, (E)-3-hexen-1-ol, 1-octen-3-ol, and phenylacetaldehyde. Sensory evaluation by a trained panel using descriptive analysis also revealed that sweetness was the main attribute in wild strawberry and its wines, and differences in varietal flavors were also observed. Wild strawberry wine is proved to exhibit a high quality of its fruit flavor, and thus winemaking is a performable practice for wild strawberry. ARTICLE HISTORY

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

“…Fruit wines or fermented beverages are made from various types of fruits such as lychee (Chen et al ., ), papaya (Lee et al ., ), durian (Lu et al ., ), pomegranate (Berenguer et al ., ) and strawberry (Song et al ., ). The mango fruit ( Mangifera indica L .)…”

“…Fruit wines or fermented beverages are made from various types of fruits such as lychee (Chen et al, 2014), papaya (Lee et al, 2012), durian (Lu et al, 2017), pomegranate (Berenguer et al, 2016) and strawberry (Song et al, 2017). The mango fruit (Mangifera indica L.) is one type of popular tropical fruits in South-East Asian countries and contains various nutrients including carbohydrates, organic acids, amino acids and vitamins (Chauhan et al, 2010;Tharanathan et al, 2006).…”

High Efficacy of the Volatile Organic Compounds of Streptomyces yanglinensis 3-10 in Suppression of Aspergillus Contamination on Peanut Kernels

“…These two VOCs can be found in Streptomyces, cyanobacteria, and fungi such as Penicillium and Aspergillus species (Jüttner and Watson, 2007). The VOC M2M has been detected in apple cortex (Leisso et al, 2015), strawberry (Song et al, 2017), chamomile oil (Bail et al, 2009), co-culture of Enterobacter cloacae and Pseudomonas aeruginosa (Lawal et al, 2018), and also in the cultures of actinomycetes (Dickschat et al, 2011). M2M has been reported to have a moderate inhibitory effect against Staphylococcus aureus, Enterococcus faecali, P. aeruginosa, Proteus vulgaris, Klebsiella pneumonia, Salmonella sp., and Candida albicans (Bail et al, 2009).…”

Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

“…While the number of esters in raspberry (1.5%) and mulberry (2.1%) wines were higher than those of strawberry (0.8%) wine, there were no significant differences in acid content. Song et al [66] have used the same sample preparation and analytical techniques to determine 78 volatile compounds in wild strawberry wine sample from a southern region of China. Odour activity values were detected for 21 compounds while 6 of them were identified as the particular aroma substances for wild strawberry wine, in particular, methyl 2-methylbutyrate, ethyl 2-methylbutyrate, methyl 3-methylbutyrate, (E)-3-hexen-1-ol, 1-octen-3-ol and phenylacetaldehyde.…”