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Quantification of Selected Aroma‐Active Compounds in Strawberries by Headspace Solid‐Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis
Author(s) -
Jetti R.R.,
Yang E.,
Kurnianta A.,
Finn C.,
Qian M.C.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00445.x
Subject(s) - aroma , ethyl hexanoate , odor , solid phase microextraction , chemistry , cultivar , sensory analysis , gas chromatography , chromatography , food science , gas chromatography–mass spectrometry , botany , organic chemistry , mass spectrometry , biology
Selected aroma‐active compounds in strawberries were quantified using headspace solid‐phase microextraction and gas chromatography. Ten strawberry cultivars grown in California and Oregon were studied. The standard curves were built in a synthetic matrix and quantification was achieved using multiple internal standards. Odor activity values (OAVs) of the aroma compounds were calculated to understand their contribution to the overall aroma. Although the concentrations of the aroma compounds varied depending on the cultivars, in general, ethyl butanoate, mesifurane, ethyl hexanoate, ethyl 3‐methylbutanoate, hexyl acetate, and γ‐dodecalactone had the highest OAVs. Descriptive sensory analysis was performed by a trained panel of 10 members. A PCA plot was built to understand the aroma contribution of principal components. The chemical results were compared with sensory data. The OAV of esters correlated well with the floral, pineapple, and banana notes. The green notes did not correlate with the concentration or OAVs of aldehydes or C6 alcohols. It is assumed that the higher amounts of green, sulfur, musty, and waxy notes in some cultivars were due to the lack of fruity notes.