Glycosidically bound aroma compounds from two strawberry fruit species, Fragaria vesca f. semperflorens and Fragaria X ananassa , cv. Korona

Capillary gas chromatographic (HRGC) and on‐line coupled HRGC‐mass spectrometrical (HRGC‐MS) identifications of bound aroma compounds from wild ( Fragaria vesca f. semperflorens ) and cultivated ( Fragaria X ananassa , cv. Korona) strawberry fruit were achieved after isolation of extracts obtained by Amberlite XAD‐2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In F. vesca f. semperflorens 37 and F. X ananassa 33 aglycons were identified. Among them ( S )‐2‐methylbutanoic acid, benzyl alcohol, 2,5‐dimethyl‐4‐hydroxy‐2 H ‐furan‐3‐one, benzoic acid and E ‐cinnamic acid were found as major components. After per‐ O ‐methylation of a glycosidic extract isolated from F. X ananassa , HRGC‐MS revealed the occurrence of benzyl β‐D‐glucopyranoside, 2‐(4‐hydroxyphenyl)ethyl β‐D‐glucopyranoside, and the diastereomeric 2,5‐dimethyl‐4‐hydroxy‐2 H ‐furan‐3‐one β‐D‐glucopyranosides. Chiral evaluation of enzymatically liberated 2,5‐dimethyl‐4‐hydroxy‐2 H ‐furan‐3‐one carried out by on‐line multidimensional capillary gas chromatography‐mass spectrometry (MDGC‐MS) revealed the presence of a racemic mixture.