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The aroma of strawberry ( Fragaria ananassa ): Characterisation of some cultivars and influence of freezing
Author(s) -
Douillard Catherine,
Guichard Elisabeth
Publication year - 1990
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.2740500410
Subject(s) - nerolidol , fragaria , chemistry , cultivar , hexanal , aroma , rosaceae , botany , food science , biology , essential oil , linalool
The volatiles of six strawberry ( Fragaria ananassa Duch) cultivars, both fresh and deep‐frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS. Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5‐dimethyl‐4‐methoxy‐2,3‐dihydrofuran‐3‐one), furaneol' (2,5‐dimethyl‐4‐hydroxy‐2,3‐dihydrofuran‐3‐one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also characterised by high concentrations of γ‐decalactone. Trans‐hex‐2‐enal and hexanal are found mainly in fresh fruits. Determinations of volatiles in stored frozen fruits have shown only slight influence on mesifurane and furaneol while the concentration of nerolidol increases and that of esters decreases.