ANALYSIS OF AROMA COMPONENTS OF JAPANESE STRAWBERRY CULTIVARS BY GC-O
We try to identify odor volatile compounds in the fruit of 7 strawberry (Fragaria × ananassa) cultivars including Toyonoka, Tochiotome, Kurume 58, Kurume IH1, Kitanokagayaki, Bell Rouge, and Pechika. The odor descriptions of aroma compounds in those extracts were evaluated by GC-O and identified by GC-MS. 74 odorants in the extracts of 7 cultivars were detected by GC-O. 36 of them were contained in all cultivars. Those compounds were thought to be basic components made up of a strawberry aroma. The 74 compounds can be classified roughly into 5 kinds: fruity, sweet, green, sour, and others. The fruity odor is composed mainly of the esters and lactones, such as γ-decalactone, linalool and ethyl 3-methylbutanoate. The sweet odor is composed mainly of the furans, such as 4-Hydroxy-2,5-dimethyl-furan-3-one (furaneol). The green odor is composed mainly of the aldehydes, such as E,Z-2,6-nonadienal and Z-2-nonenal. The sour odor is composed mainly of the acids, such as hexanoic and 2-methylbutanoic acids.
Tsukamoto, N., Fukuhara, K., Li, X.X., Yamashita, S., Yui, S., Inaba, Y., Okimura, M., Ikeura, H. and Hayata, Y. (2009). ANALYSIS OF AROMA COMPONENTS OF JAPANESE STRAWBERRY CULTIVARS BY GC-O. Acta Hortic. 842, 851-856
volatiles, GC-MS, compounds, Fragaria × ananassa, identify, evaluate