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Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmella
Author(s) -
Schreier Peter
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310511
Subject(s) - aroma , chemistry , fragaria , ethyl hexanoate , chromatography , gas chromatography , organic chemistry , botany , food science , biology
The volatile components of cultivated strawberries Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella were studied by gas chromatography‐mass spectrometry. Employing standard‐controlled aroma separation by combined vacuum distillation‐liquid‐liquid extraction, as well as prefractionation on silica gel, the aroma substances of freshly harvested and deep‐frozen strawberries from two growing seasons were quantitatively determined by gas chromatography. Methyl and ethyl butanoate, methyl and ethyl hexanoate, trans ‐2‐hexenyl acetate, trans ‐2‐hexenal, trans ‐2‐hexen‐1‐ol as well as 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were identified as main volatile components. In comparison to Senga Litessa and Senga Gourmella, Senga Sengana showed higher amounts of aroma compounds. In general, deep‐freezing resulted in decreases of the concentrations of most of the aroma substances, but higher amounts of 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were found in deep‐frozen berries than in the freshly harvested ones.