A NOVEL METHOD USED FOR THE AROMA EVALUATION OF STRAWBERRY FRUITS: AROMA EXTRACT DILUTION-STRIP ANALYSIS
We present a fast and simple method for aroma extract dilution-strip analysis (AED-SA) to evaluate the contributing odors in strawberry aroma based on aroma extract dilution analysis (AEDA). The aroma extracts from two types of strawberry cultivars (03001-3 and P6) were diluted with ethanol at a ratio 1:3n, and the aroma characteristic of those extracts dripped on fragrance strips were evaluated by 4 panelists using descriptors such as fruity, sweet, green, sour, peach-like and grape-like. According to the AED-SA, the dilution index (DI) scores of sweet, fruity and sour, and especially peach-like odors of diluted extract from 03001-3 were higher than those of P6, whereas the DI score of grape-like odor of p6 was higher than that of 03001-3. AED-SA could clearly evaluate the main aromas as well as the intensity of every main aroma and the characteristic odor, for example, peach-like (03001-3) or grape-like (P6) in the aroma extract. The DI of each odor in the AED-SA is similar to the score of sensory evaluation. Therefore, AED-SA could be used to clarify the characteristics of fruit aroma, especially the intensity of overall odor or individual aroma of an extract, without the use of any expensive equipment.
Li, X.X., Tsukamoto, N., Fukuhara, K., Yamashita, S., Sakamoto, T., Okimura, M. and Hayata, Y. (2009). A NOVEL METHOD USED FOR THE AROMA EVALUATION OF STRAWBERRY FRUITS: AROMA EXTRACT DILUTION-STRIP ANALYSIS. Acta Hortic. 842, 885-890
AEDA, AED-SA, aroma, aroma extract dilution-strip analysis, strawberry, volatile compound