CONTRIBUTION OF BASIC AND CHARACTERISTIC COMPOUNDS TO STRAWBERRY AND CULTIVAR AROMA IN THE JAPANESE STRAWBERRY
The aroma of 7 strawberry cultivars, Toyonoka, Tochiotome, Kurume 58, Kurume IH1, Kitanokagayaki, Bell Rouge, and Pechika, were evaluated using 5 kinds of odor description (fruity, sweet, green, sour, and others). Next, those extracts were evaluated by aroma extract dilution analysis and aroma extract dilution-strip analysis. The aroma of Toyonoka and Tochiotome had a good balance of the fruity, sour, sweet, and green odors. Other cultivars were characterized as follows; Kurume 58 had a strawberry-sweaty aroma, Kurume IH1 had a strawberry-peach-like aroma, Kitanokagayaki had a strawberry-green aroma, Bell Rouge had a strawberry-fruity aroma, Pechika had a strawberry-grape-like aroma. Basic odorants of a strawberry aroma were assumed to consist of 8 compounds: furaneol (sweet), linalool (fruity), unknown (sour), Z-2-nonenal (green), E,Z-2,6-nonadienal (green), 2-methylbutanoic acid (sour), -decalactone (fruity), and -dodecalactone (fruity). The strawberry aroma of each cultivar was characterized as follows compounds Kurume IH1 had -decalactone with a peach-like odor, Kitanokagayaki had Z-3-hexenal with a green odor, Bell Rouge had -decalactone with a peach-like odor. Pechika had methyl anthranilate with a grape-like odor, Kurume 58 had unknown compound with a sweaty odor.
Ikeura, H., Tsukamoto, N., Fukuhara, K., Li, X.X., Yamashita, S., Yui, S., Inaba, Y., Okimura, M., Tamaki, M. and Hayata, Y. (2009). CONTRIBUTION OF BASIC AND CHARACTERISTIC COMPOUNDS TO STRAWBERRY AND CULTIVAR AROMA IN THE JAPANESE STRAWBERRY. Acta Hortic. 842, 857-862
volatile, sensory evaluation, AEDA