Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

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• 作者：Cristina Ubeda ; Felipe San-Juan ; Bel茅n Concejero ; Raquel M. Callej贸n ; Ana M. Troncoso ; M. Lourdes Morales ; Vicente Ferreira ; Purificaci贸n Hern谩ndez-Orte
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：June 20, 2012
• 年：2012
• 卷：60
• 期：24
• 页码：6095-6102
• 全文大小：253K
• 年卷期：v.60,no.24(June 20, 2012)
• ISSN：1520-5118

文摘

This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, 纬-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest.
<h4>Keywords: h4> glycosides; strawberry; aroma; flavor; olfactometry