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.