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.