Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type
The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, res...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/20/6219 |
| _version_ | 1797513714827526144 |
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| author | Lixia Sheng Yinan Ni Jianwen Wang Yue Chen Hongsheng Gao |
| author_facet | Lixia Sheng Yinan Ni Jianwen Wang Yue Chen Hongsheng Gao |
| author_sort | Lixia Sheng |
| collection | DOAJ |
| description | The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality. |
| first_indexed | 2024-03-10T06:20:28Z |
| format | Article |
| id | doaj.art-c981a627079f43be9e5f55dbbf3319bd |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:20:28Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c981a627079f43be9e5f55dbbf3319bd2023-11-22T19:19:53ZengMDPI AGMolecules1420-30492021-10-012620621910.3390/molecules26206219Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma TypeLixia Sheng0Yinan Ni1Jianwen Wang2Yue Chen3Hongsheng Gao4College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaThe unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.https://www.mdpi.com/1420-3049/26/20/6219<i>Fragaria × ananassa</i>VOCscharacteristic aroma componentsaroma type |
| spellingShingle | Lixia Sheng Yinan Ni Jianwen Wang Yue Chen Hongsheng Gao Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type Molecules <i>Fragaria × ananassa</i> VOCs characteristic aroma components aroma type |
| title | Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type |
| title_full | Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type |
| title_fullStr | Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type |
| title_full_unstemmed | Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type |
| title_short | Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type |
| title_sort | characteristic aroma component based evaluation and classification of strawberry varieties by aroma type |
| topic | <i>Fragaria × ananassa</i> VOCs characteristic aroma components aroma type |
| url | https://www.mdpi.com/1420-3049/26/20/6219 |
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