Differences in volatile ester composition between Fragaria×ananassa and F. vesca and implications for strawberry aroma patterns

Scientia Horticulturae

Volumn 150, Issue , 2013, Pages 47-53

  Dong, Jing ^a,b   Zhang, Yuntao ^b   Tang, Xiaowei ^c   Jin, Wanmei ^b   Han, Zhenhai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

^c BEIJING VEGETABLE RESEARCH CENTER   (China)

Author keywords

Aroma pattern; F. vesca; F. ananassa; Volatile ester composition

Indexed keywords

ACETATE; CARBON; CHEMICAL COMPOSITION; ESTER; FRUIT; ODOR; ORGANIC COMPOUND; VOLATILE SUBSTANCE;

FRAGARIA; FRAGARIA VESCA; FRAGARIA X ANANASSA;

EID: 84870999664     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2012.11.001     Document Type: Article

References (25)

1. Aharoni A., Giri A.P., Verstappen F.W., Bertea C.M., Sevenier R., Sun Z.K., Jongsma M.A., Schwab W., Bouwmeester H.J. Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species. Plant Cell 2004, 16:3110-3131.
2. Beekwilder J., Alvarez-huerta M., Neef E., Verstappen F.W., Bouwmeester H.J., Aharoni A. Functional characterization of enzymes forming volatile esters from strawberry and banana. Plant Physiol. 2004, 135:1865-1878.
3. Burcock G.A. Fenaroli's Handbook of Flavor Ingredients 2010, Taylor & Francis Group, Boca Raton.
4. Douillard C., Guichard E. The aroma of strawberry (Fragaria ananassa): characterisation of some cultivars and influence of freezing. J. Sci. Food Agric. 1990, 50:517-531.
5. Echeverrá G., Fuentes T., Graell J., Lara I., Lpez M.L. Aroma volatile compounds of 'Fuji' apples in relation to harvest date and cold storage technology: a comparison of two seasons. Postharvest Biol. Technol. 2004, 32:29-44.
6. Flath R.A., Black D.R., Guadagni D.G., McFadden W.H., Schultz T.H. Identification and organoleptic evaluation of compounds in Delicious apple essence. J. Agric. Food Chem. 1967, 15:29-35.
7. Forney C.F., Kalt W., Jordan M.A. The composition of strawberry aroma is influenced by cultivar, maturity and storage. HortScience 2000, 35:1022-1026.
8. Hirvi T., Honkanen E. The volatiles of two new strawberry cultivars, Annelie and Alaska Pioneer, obtained by backcrossing of cultivated strawberries with wild strawberries, Fragaria vesca, Rügen and Fragaria virginiana. Z. Lebensm. Unters. Forsch. 1982, 175:113-116.
9. Jetti R.R., Yang E., Kurnianta A., Finn C., Qian M.C. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. J. Food Sci. 2007, 72:s487-s496.
10. Larsen M., Poll L. Odour thresholds of some important aroma compounds in strawberries. Z. Lebensm. Unters. Forsch. 1992, 195:120-123.
11. Olbricht K., Grafe C., Weiss K., Ulrich D. Inheritance of aroma compounds in a model population of Fragaria×ananassa Duch. Plant Breed. 2008, 127:87-93.
12. 2-enriched atmosphere. HortScience 2007, 42:299-303.
13. Pérez A.G., Ríos J.J., Sanz C., Olías J.M. Aroma components and free amino acids in strawberry variety Chandler during ripening. J. Agric. Food Chem. 1992, 40:2232-2235.
14. Pérez A.G., Sanz C., Olías R., Ríos J.J., Olías J.M. Aroma quality evaluation of strawberry cultivars in Southern Spain. Acta Hortic. 1997, 439:337-340.
15. Pyysalo T., Honkanen E., Hirvi T. Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria ananassa cv. Senga Sengana. J. Agric. Food Chem. 1979, 27:19-22.
16. Schieberle P., Hofmann T. Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements after sensory studies on model mixtures. J. Agric. Food Chem. 1997, 45:227-232.
17. Speirs J., Lee E., Holt K., Yong-Duk K., Scott N.S., Loveys B., Schuch W. Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols. Plant Physiol. 1998, 117:1047-1058.
18. Staudt G., Drawert F., Tressl R. Gas chromatographic-mass spectrometric differentiation of aroma compounds from strawberry varieties. II. Fragaria nilgerrensis. Z. Pflanzenzuechtung 1975, 75:36-42.
19. Stegmeir T.L., Finn C.E., Warner R.M., Hancock J.F. Performance of an elite strawberry population derived from wild germplasm of Fragaria chiloensis and F. virginiana. HortScience 2010, 45:1140-1145.
20. Surburg H., Panten J. Common Fragrance and Flavor Materials: Preparation, Properties and Uses, 5th Completely Revised and Enlarged Edition 2006, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
21. Takeoka G.R., Buttery R.G., Flath R.A. Volatile constituents of Asian pear (Pyrus serotina). J. Agric. Food Chem. 1992, 40:1925-1929.
22. Ulrich D., Hoberg E., Rapp A., Kecke S. Analysis of strawberry flavour-discrimination of aroma types by quantification of volatile compounds. Z. Lebensm. Unters. Forsch. 1997, 205:218-223.
23. Ulrich D., Komes D., Olbricht K., Hoberg E. Diversity of aroma patterns in wild and cultivated Fragaria accessions. Genet. Resour. Crop Evol. 2007, 54:1185-1196.
24. Wang M.Y., MacRae E., Wohlers M., Marsh K. Changes in volatile production and sensory quality of kiwifruit during fruit maturation in Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A'. Postharvest Biol. Technol. 2011, 59:16-24.
25. Zabetakis I., Holden M.A. Strawberry flavor: analysis and biosynthesis. J. Sci. Food Agric. 1997, 74:421-434.