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Aroma volatiles, sensory and chemical attributes of strawberry ( Fragaria × ananassa Duch.) achenes and receptacle
Author(s) -
Lu Hongyan,
Ban Zhaojun,
Wang Kaidi,
Li Dong,
Li Dongdong,
Poverenov Elena,
Li Li,
Luo Zisheng
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13548
Subject(s) - achene , aroma , receptacle , food science , chemistry , antioxidant capacity , antioxidant , quantitative descriptive analysis , organoleptic , sensory analysis , botany , horticulture , biology , biochemistry
Summary This study investigated the aroma volatiles, sensory and chemical attributes of strawberry achenes and receptacle. Samples were subjected to chemical analysis in terms of total soluble solids ( TSS ), total acidity ( TA ), total phenolics, anthocyanin content, antioxidant capacity and volatile compounds. Descriptive tests indicated that fresh whole fruit had the best overall quality. Chemical evaluations revealed that the receptacle emitted more aroma volatiles but exhibited lower TSS , phenolics and antioxidant capacity than the achenes. Moreover, achenes plus receptacle contained higher levels of phenolics and antioxidant capacity and showed moderate aroma volatile profiles than frozen whole fruit. The processing of juice showed the higher loss of phenolics, antioxidant capacity and aroma volatiles. Achene induced a significant increase in phenolics and antioxidant capacity. Aroma volatiles were reduced by freezing. These results suggested that the fresh whole fruit puree exhibited better overall quality, which had better sensory attributes, more aroma volatiles and higher antioxidant capacity.