Quality assessment of strawberries (Fragaria species)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 715-721

  Azodanlou, Ramin ^a   Darbellay, Charly ^b   Luisier, Jean Luc ^c   Villettaz, Jean Claude ^c   Amado, Renato ^a  

^a ETH ZURICH   (Switzerland)

^b Swiss Federal Agricultural Research Station Agroscope Cadenazzo   (Switzerland)

^c University of Applied Sciences Valais   (Switzerland)

Author keywords

Aroma; Flavor; Fragaria sp.; Hedonic; Quality; Sensory evaluation; SPME; Strawberry; Total volatiles

Indexed keywords

ACETIC ACID DERIVATIVE; BUTYRIC ACID DERIVATIVE; CARBOHYDRATE; HEXANOIC ACID DERIVATIVE;

ACIDITY; AROMA; ARTICLE; CHEMISTRY; CORRELATION ANALYSIS; CROP PRODUCTION; FLAVOR; FOOD QUALITY; FRUIT; GAS CHROMATOGRAPHY; HARDNESS; HUMAN; MEASUREMENT; ODOR; PHYSICAL PARAMETERS; QUALITATIVE ANALYSIS; QUALITY CONTROL; SENSATION; STRAWBERRY; TASTE; VOLATILIZATION;

CARBOHYDRATES; CHROMATOGRAPHY, GAS; FRAGARIA; FRUIT; HUMANS; ODORS; QUALITY CONTROL; SENSATION; TASTE; VOLATILIZATION;

FRAGARIA; FRAGARIA X ANANASSA;

EID: 0037471611     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0200467     Document Type: Article

References (20)

1. Nijssen, L. M. Volatile Compounds in Food: Qualitative and Quantitative Data; TNO Nutrition and Food Research Institute: Zeist, The Netherlands, 1996.
2. Fischer, N.; Hammerschmidt, F. J. A contribution to the analysis of fresh strawberry flavour. Chem. Mikrobiol. Technol. Lebensm. 1992, 14, 141-148.
3. Larsen, M.; Poll, L. Odor thresholds of some important aroma compounds in strawberries. Z. Lebensm. Unters. Forsch. 1992, 195, 120-123.
4. Larsen, M.; Poll, L.; Olsen, C. E. Evaluation of the aroma composition of some strawberry (Fragaria-Ananassa Duch) cultivars by use of odors threshold values. Z. Lebensm. Unters. Forsch. 1992, 195, 536-539.
5. Schieberle, P. Heat-induced changes in the most odor-active volatiles of strawberries. In Trends in Flavor Research; Maarse, H., Van der Heij, D. G., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1994; pp 345-351.
6. Ulrich, D.; Eunert, S.; Hoberg, E.; Rapp, A. Analysis of strawberry aroma with solid-phase microextraction. Dtsch. Lebensm. Rundsch. 1995, 91, 349-351.
7. Ulrich, D.; Rapp, A.; Hoberg, E. Analysis of strawberry flavor - quantification of the volatile components of cultivars of cultivated and wild strawberries. Z. Lebensm. Unters. Forsch. 1995, 200, 217-220.
8. Ulrich, D.; Krumbein, A.; Rapp, A. Analysis of aroma compounds in strawberry, sour cherry and tomato by gas chromatography after solid phase micro-extraction. Dtsch. Lebensm. Rundsch. 1997, 93, 311-316.
9. Bonnans, S.; Noble, A. C. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chem. Senses 1993, 18, 273-283.
10. Noble, A. C. Taste-aroma interactions. Trends Food Sci. Technol. 1996, 7, 439-443.
11. Reineccius, G. A. Instrumental means of monitoring the flavor quality of foods. In Chemical Markers for Processed and Stored Fruit; Tung-ching Lee, Hie-joon Kim, Eds.; ACS Symposium Series 631; American. Chemical Society: Washington, DC, 1996; pp 241-252.
12. Alavoine, F.; Crochon, M. Taste quality of strawberry. Acta 1989, 265, 449-452.
13. Hirvi, T. Mass fragmentographic and sensory analyses in the evaluation of the aroma of some strawberry. Lebensm. Wiss. Technol. 1983, 16, 157-161.
14. Zabetakis, I.; Holden, M. A. Strawberry flavour: analysis and biosynthesis. J. Sci. Food Agric. 1997, 74, 421-434.
15. Nikirov, A.; Jirovetz, L.; Woidich, A. Evaluation of combined GC/FTIR data sets of strawberry aroma. Food Qual. Prefer. 1994, 5, 135-137.
16. Azodanlou, R.; Luisier, J. L.; Villettaz, J. C.; Amadò, R. Development of new aroma measurement quantitative device for analysis in fruits. Trav. Chim. Aliment. Hyg. 1998. 89, 650.
17. Azodanlou, R.; Darbellay, C.; Luisier, J. L.; Villettaz, J. C.; Amadò, R. A new concept for the measurement of total volatile compounds of food. Z. Lebensm. Unters. Forsch. 1999, 208, 254-258.
18. Azodanlou, R.; Darbellay, C.; Luisier, J. L.; Villettaz, J. C.; Amadò, R. Application of a new concept for the evaluation of the quality of fruits. In Agri-food Quality Management of Fruit and Vegetables; Hägg, M., Ahvenainen, R., Evers, A. M., Tiililkkala, K., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1999; pp 266-270.
19. Kondjoyan, N.; Berdagué, J. L. Compilation of relative retention indices for analysis of aromatic compounds; St Genes, Champanelle, France, 1996.
20. http://www.nysaes.cornell.edu/flavornet/chem.html