Comparison of strawberry (F. × ananassa Florida Fortuna) volatiles using various SPME fibers by GC/MS techniques

The cultivated strawberry (Fragaria × ananassa Duch.) is an important berry crop in the world due to the having flavorful taste, unique and highly desirable aroma.
Sugars, acids, and aroma volatiles contribute to the characteristic strawberry flavor, which is dependent on the proper balance of these chemical constituents.
While sugars and acids are responsible for the sweetness and tartness of the fruit, aroma volatiles provide the unique, fruity flavors that characterize a strawberry.
Esters are quantitatively and qualitatively the most abundant class among the flavor compounds.
Headspace extraction methods provides especially the SPME (solid phase micro extraction, is a solvent-free, inexpensive, rapid and versatile method for the extraction of flavor compounds.
There are many kind of fibers that used identification of volatile compounds.
In this paper, it was aimed compare various SPME fibers (CAR/PDMS, PDMS, CAR/PDMS/DVB) using GC/MS (gas chromatography mass spectrometry) to identify volatile compositions in fruits of ‘Florida Fortuna’ cultivar.

XXX International Horticultural Congress IHC2018: III International Berry Fruit Symposium

E. Kafkas, D.A. Sönmez, İ.B. Oğuz

strawberry, flavor, SPME, GC/MS

https://doi.org/10.17660/ActaHortic.2019.1265.40