fislaiiyi qeu ouin Hdeadohr 1963), others and (Hodge solutions aqueous and in pH liability on Because its depends 1985). others degradation of and Shu fruits. its 1980; others other and and (Hirvi many temperature stable and others not 1995), and is others Furaneol (Pickenhagen and (Buttery raspberry mango tomato 1998), 1980), 1981), others others and and Song (Honkanen such 1989; 1982; fruits Guichard Honkanen many and and Hirvi in Douillard 1979; detected others been and (Rodin (Pyysalo since pineapples strawberry has as in It component 1965). aroma for others natural identified and a was as time Furaneol 1st 1989). the others Guichard and and Pickenhagen and Douillard 1980; (Pyysalo 1981; others strawberry and in Honkanen furanones 1979; important others most 2 the be to considered are (mesifurane) dimethyl-4-methoxy-3(2H)-furanone 1992). others and Perez 1981; others oth- and and Dirinck Pyysalo 1979; 1965; ers the others for and (McFadden responsible strawberry is esters, of aroma compounds furanone, sulfur of and mixture alcohols, complex is aldehydes, a it and that extensively, considered studied generally been have strawberry in compounds ute erdcinwtotpriso sprohibited is permission without reproduction Further (E-mail:  Qian author to inquiries Direct Ave., USDA- U.S.A. Orchard with N.W. 97330, is [email protected]). 3420 Finn OR Laboratory, Author Research Corvallis, U.S.A. Crops 97330, Ore- Technology, Horticultural OR and ARS, Science Corvallis, Food Univ., of State Dept. gon with are Yang, Qian Jetti, Authors and Kurnianta, 5/22/2007. Accepted 2/12/2007, Submitted 20070110 MS S J Analysis R.R. Descriptive Sensory with Correlation and Chromatography Gas Microextraction Solid-Phase Headspace by Strawberries in Compounds Aroma-Active Selected of Quantification JFS o:10.1111/j.1750-3841.2007.00445.x doi: C 07Isiueo odTcnlgssVl 2 r ,2007 7, Nr. 72, Vol. Technologists Food of Institute 2007 ,-iehl4hdoy32)frnn frno)ad2,5- and (furaneol) 2,5-Dimethyl-4-hydroxy-3(2H)-furanone o orlt ihtecnetaino Aso leye rC loos ti sue httehge mut of notes. amounts fruity did higher of the lack notes the that green to assumed The due is were notes. It cultivars alcohols. banana some C6 in and with notes or pineapple, compared was waxy aldehydes floral, and were of plot musty, OAVs sulfur, the results PCA or green, with chemical A concentration well the members. The correlated with 10 components. correlate esters of not principal of panel OAV of The trained contribution general, data. a aroma in by sensory the cultivars, performed understand the was and to analysis on acetate, built sensory depending hexyl Descriptive 3-methylbutanoate, varied OAVs. ethyl compounds highest over- hexanoate, aroma the the ethyl the to mesifurane, contribution of their butanoate, concentrations understand ethyl to the calculated Although standards. were internal compounds aroma. multiple aroma using all the achieved was of (OAVs) quantification The values and studied. mi- activity matrix were synthetic Odor Oregon solid-phase a and in headspace California built in using were grown curves quantified cultivars standard were strawberry Ten chromatography. strawberries gas in and croextraction compounds aroma-active Selected ABSTRACT: rwere ( trawberries audfrterdlcosfao n urtoa au.Aroma value. nutritional and flavor delicious their for valued ewrs dratvt au,qatfcto,SM,strawberry SPME, quantification, value, activity odor Keywords: ETTI :SnoyadNtiieQaiiso Food of Qualities Nutritive and Sensory S: ,E.Y Fragaria ANG ,A.K Introduction × URNIANTA ananassa ,C.F uh xRze)aehighly are Rozier) ex Duch. INN , AND ..Q M.C. IAN houyae iehlslie n iehltiufd,hv been have trisulfide, dimethyl sul- some and sulfide, in hydrogen methyl dimethyl thioacetate, thiobutyrate, character including methyl disulfide, citrus dimethyl compounds, methanethiol, and fide, con- sulfur coconut can Volatile pleasant alcohols cultivars. the terpene Lactones, to aroma. tribute strawberry to fruit tant mature stages the immature at in absent only is 1977). occur others activity and (Yamashita to esterase the reported 1995) because been Poll Formationstage has and 2002). others Larsen esters and 1992; of (Hakala conditions others growing and the Perez and 1981; ethyl Dirinck others of 1980; (Schreier ratio and genotype The the on 2002). depends others esters methyl and (Forney for and Mari strawberries Hakala account fresh 2000; in hexanoates others volatiles number and and total Butanoates of 80% esters. to major 50% reported the been have be hexanoate to ethyl (For- and ac- fruit hexanoate, butyl strawberry methyl butanoate, ethyl ripe etate, butanoate, in Methyl to 2000). volatiles others 25% of and number ney encompass total Esters the 1992). of others 90% and (Perez strawberry in 1973). and others floral, and Miller sweet, 1968; others caramel-like, and (Tonsbeek characteristic aroma fruity the others give and (Perez Mesifurane and ripening the 1996) 1981). with increase others some content furaneol in and and found (Pickenhagen been varieties has compound cultivated much this strawberry, wild of 1980). of concentration others aroma higher typical and the (Hirvi resembles furaneol it than Although stable more 1981). is Mottram and Mesifurane (Williams technique conditions detection the and by isolation affected of were furaneol of detection and recovery ayohrcmonsaeas dniidt eimpor- be to identified also are compounds other Many compounds aroma-active of class important another are Esters — ORA FFO SCIENCE FOOD OF JOURNAL γ ddclcoehad -dodecalactone S 487

S: Sensory & Nutritive Qualities of Food m µ m DVB- 0.50 µ Candthe × ◦ m thick film, µ 0.25 × Cfor5min.Hydrocar- ◦ 0.25 mm ID C for 3 min in the splitless × ◦ 0.25 mm ID C for 5 min and then increased to ◦ × -undecalactone were purchased from γ -dodecalactone, 3,7-dimethyl-1,6-octa- γ ) were injected using the same temperature 40 C/min and held at 230 ◦ to C 8 C. Carrier gas (nitrogen) flow rate was 2 mL/min C under constant pressure. The oven temperature ◦ ◦ C prior to extraction. A Stableflex 50/30 ◦ -decalactone, δ C for 4 h. After equilibration, the SPME fiber was exposed to ◦ Catarateof2 ◦ Based on previous research (Scherz 1994; Schieberle and The volatiles were chromatographed with a Hewlett-Packard Volatile identification was performed using an Agilent 6890 gas Strawberries were slightly thawed at room temperature for 90 tanoate, trans-2-hexenyl acetate, hexyl hexanoate, trans-2-hexenal, hexanal, nonanal, 4-methoxy-2,5-dimethyl-3(2H)-furanone (mesi- furane) dien-3-ol (linalool), 2-decanol, 2-methylbutanoic3,7,11-trimethyl-1,6,10-dodecatrien-3-ol acid, (nerolidol) and were 6-(E)- obtained from Aldrich Chemical Co.acetate, 3-heptanone, Inc. and (Milwaukee, Wis.,K U.S.A.). & Hexyl K Laboratoriessodium (Jamaica, chloride N.Y., U.S.A.). were Calcium obtained(Fairlawn, chloride N.J., from U.S.A.). and Glucose Fisher and Chemical methanolEMD were Chemicals Company obtained (Gibbstown, N.J., from U.S.A.), and fructose andwere sucrose obtained from J.T. Baker (Phillipsburg, N.J., U.S.A.). Carboxen-PDMS fiber (2 cm, Supelco,used Bellefonte, for Pa., aroma U.S.A.) extraction. was Priorat to 270 use, the fiber was conditioned the headspace for 1 h at theThe same SPME agitation fiber speed was and then temperature. introduced inmatography the (GC) injector for of desorption the gas at chro- 250 program to determine the retention indicespounds of using the individual modified com- Kovats1963). method (Van den Dool and Kratz mode. Quantification Gas chromatography (GC-FID) Gas chromatography-mass spectrometry (GC-MS) Sample preparation and SPME extraction 230 was programmed to hold at 35 Hofmann 1997), a synthetic matrix was developed23 using g 4 g glucose, pectin, 23malic g acid dissolved fructose, in 10 1 L gsolution of containing sucrose, millipore 50 water. 7 An ppm g internal each standard citric of acid, 3-heptanone, and 2-decanol, and 1 g 5890 gas chromatograph equipped withtor(FID)andaHP-waxcolumn(30m a flame ionization detec- chromatograph equipped with an Agilenttector. A 5973 ZB-wax mass column selective (30 m de- Phenomenex, Torrance, Calif., U.S.A.) wasof used for the the volatiles separation withstant the same flow oven (2 temperature mL/min). programfrom Electron m/z at impact 35 con- to mass 300 spectrometric werean ionization collected data voltage using of a 70 scan eV. The ratefied volatile of by compounds comparing were 5.27/s, the identi- with mass spectral dataretention with indices. the Wiley library and min. Calcium chloride (1%) andand distilled the water berries (10%) were were added, blendedwas to placed in a a fine 40-mL puree.U.S.A.) amber Ten glass grams with vial of (I-Chem, a puree New polytetrafluoroethylenescrew Castle, Del., needle-pierceable cap. Internal septum standardssodium at chloride 0.5 were added. ppm Aand concentration stirring the and bar sample was 2 was placed g ter in equilibrated bath the for at vial 15 50 min in a circulating wa- detector at 270 measured at 35 bon standards (C film thickness). Injection port was maintained at 250 C. Samples ◦ 23 − Vol. 72, Nr. 7, 2007 — C, and stored at ◦ 37 − Materials and Methods JOURNAL OF FOOD SCIENCE California is the leading state for strawberry production in the The Pacific Northwest is the 3rd most important production area Methyl butanoate, methyl hexanoate, ethyl butanoate, ethyl hex- Ventana, Camarosa, 13G97, San Miguel, and Venice straw- 488 S Chemicals Strawberry fruit Quantification of selected aroma-active compounds . . . identified in strawberrySchulbach (Winter and others 1963; 2004) and Dirinck someto of and the these aroma of others could some be cultivars, 1981; important even thoughlow they are concentrations. present at Hexanal, very trans-2-hexenal,are important and to strawberry cis-3-hexenol aroma and contributeripe to the note. green, un- Their concentrationsthe depend degree on of the ripeness. cultivar Butanoic,acids as 2-methylbutanoic, can and well also hexanoic as be importantand to others the 1979). aroma of strawberries (Pyysalo United States and is the leadingmajority production of area the in fruit the grown world.market. in The Fruit California for is this for marketaround the must the wholesale country, be and fresh harvested, still packed, bemarketplaces. appealing shipped Cultivars to developed consumers by in public distant programs and in California private for breeding this market mustdle be firm picking enough and to han- shipping,ceptable attractive fruit for quality consumers, for andberry have consumers. cultivar in ac- The California most in thesome important early interest straw- 2000s in was the “Camarosa” with newervate cultivars companies such such as “Ventana.” as Some Driscollown pri- cultivars Strawberry such as Associates “San Miguel” have and “Venice” their able that to are only their avail- growers but whose fruits are sold very widely. in the United States after California and Florida.cific Historically Northwest the Pa- industry has produceddustry. Public fruit breeding for programs in the the processing Pacificveloped Northwest in- have cultivars de- specifically for thisintense market. external and These internal cultivars red color, have highloss, soluble solids, and low drip intense flavor thatin other make products. them In addition ideal to tovironmental being condition be bred for in an processing, the ingredient the Northwest en- cool with warm, nights dry optimizes days with colorthe most and widely flavor grown cultivar development.other in “Totem” the popular Pacific is cultivars Northwest include andSummer,” some “Hood,” and “Tillamook.” “Puget Aroma Reliance,” profiles “Puget for thesenot cultivars been have developed and no previous studiescal had composition correlated with chemi- sensory descriptive analysis.this The objective work of was toother quantify selected the aroma-active concentration compoundsthe of in solid-phase major those microextraction esters cultivars (SPME) and their technique, using odor and correlate activity valuessis. The (OAVs) results with will sensory be usedstrawberries descriptive targeted to for analy- understand fresh the market flavor versus for difference processing. for anoate, ethyl 3-methylbutanoate (ethyl isovalerate),3-methylbutyl butyl acetate acetate, (isoamyl acetate), octyl acetate, butyl bu- berries were procured(Watsonville, from Calif., Driscoll U.S.A.). The Strawberryfully fruits colored Associates were for processing Inc. harvested rather late,market. immature but when Totem, firm for Hood, the Pugetdependence” fresh were Reliance, obtained Puget from Summer,U.S.A.) Norpac and Foods and “In- (Stayton, Townsend Oreg., berries Farms were harvested (Fairview, fully colored Oreg.,individually and quick frozen mature U.S.A.). at in summer All 2004, the were analyzed within 9 mo.

S: Sensory & Nutritive Qualities of Food Mesifurane ey acetate Hexyl hexanoate Ethyl Hexanal isovalerate Ethyl Nonanal Trans-2-hexenal butanoate Ethyl γ cy acetate Octyl o,Tx,USA) rp uc Wlhs ocr,Ms. ...,and Hous- U.S.A.), Mass., Maid, Concord, (Welch’s, (Minute juice grape juice U.S.A.), Tex., Lavaburst ton, Angeles, Orange aroma Los each Hi-C Foods, for U.S.A.), Conagra scale Calif., Oil, 15 to (Wesson 0 oil a Vegetable on attribute. intensity the rate panelists to sam- the trained sessions, the were training among subsequent panelists the In the study. under by ples identified were terms selected citrus sulfur, waxy, and were musty, and green 1997) (Stampanoni and research previous banana, from peach, flo- pineapple, descriptors flavor caramel, provided The ral, six terminology. were of samples descriptive test the total the develop A all to conducted. study. session, were training sensory sessions 1st testing the the 1-h During for six chosen and sessions were training y, 1-h 43 and 21 of iaol2-Decanol Linalool uy acetate Butyl  Nerolidol ehlhexanoate Methyl opudsadr equation standard Compound rn--eey acetate Trans-2-hexenyl acid 2-methylbutanoic 3-Heptanone acetate Isoamyl ehlbutanoate Methyl identi- compounds strawberry major in for fied equations --- Regression 1 Table evaluation Sensory addition, of In concentration strawberry. of curve and in calibration aldehydes, compounds lactones, the aroma esters, calculate important to other standards used internal were corresponding 1) the (Table and curves samples. strawberry calibration the running for The GC used those The as conditions. same same the were the using conditions extracted under were fiber 0.12, compounds SPME 0.06, Aroma same ppm. of the 4 concentrations and 2, final g 1, yield 0.5, 10 to 0.25, to matrix added were synthetic solution the standard of internal Standard and ppm. g) 400 and (0.1 200, solution 100, 50, 25, 12.5, final a 6.25, get of to concentration methanol with diluted further were solutions stock The methanol. grade analysis. chromatography pre- liquid were and performance compound high preparation each in pared of sample ppm 1000 easy of solutions for stock Standard groups 3 into divided were nerolidol and acid, 2-methylbutanoic linalool, dodecalactone, γ . . . compounds aroma-active selected of Quantification ctt,btlbtnae ey ctt,tas2hxnlacetate, mesifurane, trans-2-hexenyl nonanal, acetate, hexanal, hexyl trans-2-hexenal, butanoate, ethyl butyl butanoate, octyl acetate, acetate, ethyl 3-methylbutyl hexanoate, 3-methylbutanoate, Standards ethyl ppm. methyl hexanoate, 0.5 syn- butanoate, of the concentration methyl of final g of a 10 yield to to added matrix then thetic was solution standard internal the epn loos n cd ocmaetecultivars. the 2- compare to and acids and linalool, aldehydes, alcohols, esters, terpene other hexanal, estimate to butanoate, used were acid ethyl methylbutanoic the of Similarly, jasmolactone. curves estimate calibration to used was dodecalactone -dodecalactone udclcoewspeae nmtao.A lqo 01g of g) (0.1 aliquot An methanol. in prepared was -undecalactone -decalactone e xeine aeit,5mnad5wmnbtenteages the between women 5 and men 5 panelists, experienced Ten γ dclcoe n h airto uv of curve calibration the and -decalactone, γ -Undecalactone δ dclcoewsue oetmt the estimate to used was -decalactone nenlRegression Internal Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y ======16.11 0.373 Y Y 13.95 0.54 1.04 0.84 1.67 1.46 3.06 0.76 1.01 0.49 2.11 1.79 0.32 3.26 0.96 = = δ 1.58 1.07 -decalactone, x x x x x x x x x x x x x x x x x + + + + + + + + + + + + − + + + − x x .90.986 3.59 .70.983 0.27 .70.972 0.972 3.27 0.82 .10.992 1.31 0.972 0.89 0.992 0.18 .90.996 0.990 0.69 0.03 0.998 0.974 0.13 0.20 .90.976 0.49 0.998 0.17 0.994 0.01 .70.972 0.27 .40.979 1.64 .70.998 0.17 0.998 0.994 R γ γ 2 - - inwt omjrdfeec ewe 0ad9 i dt not (data min 90 and 50 60 extrac- at of between Equilibration min difference shown). 60 major with no highest with was volatiles tion the of sensitivity The xrce ttesml eprtr o 0min. 60 for temperature sample the at extracted 0mn tdfeeteulbaintmeaue 3,4,ad50 and 40, (30, temperatures equilibration and different 60, 45, at (30, min) time 90 extraction of periods efficiency varying Extraction for evaluated conditions. was extraction optimum the on pend using U.S.A.). done Ill., were Chicago, (SPSS, analyses package sensory statistical SPSS for cultivars the among (PCAs) ocntuttesadr uvsfrteaoacmons Good compounds. aroma the used for were curves lactone) standard 1 the and construct alcohol, to 1 ketone, (1 standards internal 3 as well as includ- terpenoids, strawberry, lactones, mesifurane. alcohols, for C6 aldehydes, literature esters, aroma- in ing important reported reli- other all not compounds quantify was to active able quantification was the method poor straw- The and able. a of compound, this has compounds of aroma fiber recovery DVB-Carboxen-PDMS important Fura- straw- the most quantified. of unfortunately, the not aroma berry; of were overall one concentrations is the their neol to thus thresh- little sensory and very high berry very contribute have they acids and olds, alcohols chain most short since and however, of 2004); (Mussinan others strawberries and in Boishebert sen- De found al- 1975; not Walradt been short-chain is have Many acids it alcohols. and compounds, and cohols aroma acids of short-chained for range divinylbenzene- sitive wide compounds based a aroma for fiber the sensitivity SPME all good has quantify the (DVB-PDMS-Carboxen) polydimethylsiloxane-Carboxen to others Although compounds and difficult SPME. Boishebert aroma is using De key it 1998; of but others identification 2004), and (Song the technique strawberry SPME in meth- in The used profile. these aroma been of complete has none a provide However, can isolation. ods aroma strawberry for ie ih1%wtr qiirtda 50 at equilibrated water, 10% were highest samples with the all results, mixed gave these on 10% sub- Based shown). at and not bar added (data stir response Water the volatiles. of of action release the facilitate sequent 20%, to (10%, 50%) amounts and vis- varying 40%, very in were 30%, added samples was cultivar water the distilled of and cous Some shown). not (data at g obtained was 10 compounds volatile of yield maximum the and ated oln oaiecmonswe oprdwt xrcina 30 at extraction 40 with and compared when compounds volatile boiling PEetato parameters extraction SPME analysis Statistical 3-digit with coded were Samples numbers. replications). random (3 times each randomized received 3 panelist A sample each samples. where used the was among design block lighting differences complete red color under the booths mask testing to U.S.A.). individual Ill., in Urbana, place Co., covered Cup took was (Solo Testing glass lid (nonodorous) the plastic and a glass with wine 8-ounce an puree) mL in (30 provided respec- samples were 15, the and and standards 11, The 7, 1991). 3, (Lederer for tively standards intensity aroma as U.S.A.) used N.J., were Parsippany, Adams, Cadbury (Trident, gum cinnamon rm analysis Aroma h estvt n cuayo oaieaayi ySM de- SPME by analysis volatile of accuracy and sensitivity The analyses component principal and (ANOVA) variance of Analysis u otewd ag faoaatv opud nstrawberry, in compounds aroma-active of range wide the to Due used been have methods extraction used commonly Many ◦ .Vrossml ie 5 0 5 n 0g eeevalu- were g) 20 and 15, 10, (5, sizes sample Various C. o.7,N.7 2007 7, Nr. 72, Vol. eut n Discussion and Results — ◦ ORA FFO SCIENCE FOOD OF JOURNAL ile ihraonso higher of amounts higher yielded C ◦ o 5mn n then and min, 15 for C S ◦ 489 C).

S: Sensory & Nutritive Qualities of Food

(Continued)

0.03 0.08 0.01 1.19 0.01 0.04 nd 0.09 0.38 nd 0.04 0.01 0.09 eiuae10 0.09 1601 Mesifurane

± ± ± ±

b a b b

Furanone

0.60 3.74 0.04 .40.83 0.04 2.21 0.10 3.05 0.42 3.12 2.35 10.10 0.72 8.22 3.57 18.33 nd 1862 acid Hexanoic

± ± ± ± ± ± ±

b b

dn nd nd nd .10.17 0.01 0.36 0.68 6.41 nd 0.14 1.06 0.30 1.52 nd 1691 acid 2-Methylbutanoic

± ± ± ± b

Acids

ezn ehnl19 dn dn 1.42 nd nd nd nd 1892 methanol Benzene .1n dn dnd nd nd nd nd 0.01 ±

0.04 0.07 0.01 0.07 0.02 0.04 0.01 nd 0.01 0.21 0.01 .00.01 0.00 0.02 1578 1-Octanol

± ± ± ±

b a b a a

.1n 0.01 nd 0.01 .1n nd nd 0.01 0.01 0.01 i--ee--l10 d0.01 nd 1401 Cis-3-hexen-1-ol

< < < <

a a

.1n nd nd 0.01 nd 0.01 0.01 nd 0.01 -eao 34n 0.01 nd 1374 1-Hexanol

< < <

a b

nd 0.05 nd 0.01 nd -etnl11 dn dn 0.01 nd nd nd nd 1314 3-Heptanol

<

b a

Alcohols

ezleye13 0.11 1533 Benzaldehyde .1n 0.11 nd 0.01 0.03 0.01 0.07 0.02 0.16 0.02 0.04 0.08 0.18 0.06 0.06

± ± ± ± ±

b a b b

rn--cea 42n 0.43 nd 1442 Trans-2-octenal .10.02 0.01 0.05 0.01 .1n 0.01 nd 0.01 0.01 0.01 0.01

± ± <

b b b b a

.1n d0.01 nd nd 0.01 nd 0.01 oaa 34n dn 0.01 nd nd nd 1374 Nonanal

<

a b a

d0.03 nd .1n nd nd 0.01 0.01 nd nd caa 28n 0.01 nd 1298 Octanal

< <

b a

0.03 0.09 0.06 0.02 0.26 rn--eea 28n 0.16 nd 1228 Trans-2-hexenal .50.01 0.05 0.28 0.03 0.11 0.01 0.15 0.03

± ± ± ± ±

b a b b

.10.09 0.01 0.09 0.06 0.01 0.05 nd 0.52 0.03 0.03 eaa 03n 0.05 nd 1093 Hexanal

± ±

b b b b b b

Aldehydes

0.02 0.19 inmlaeae29 d0.24 nd 2192 acetate Cinnamyl .10.19 0.01 0.13 0.01 0.20 0.01 0.19 0.02 0.12 nd 0.02 0.13 0.02

± ± ± ± ± ± ± b

0.08 0.36 0.05 2.73 0.03 0.45 0.15 0.61 0.01 0.55 0.03 0.12 nd ty inmt 100.33 2160 cinnamate Ethyl .20.07 0.02 0.41 0.02

± ± ± ± ± ± ± ± b

ty oeaot 870.24 1827 dodecanoate Ethyl .2n dn dn dn dnd nd nd nd nd nd nd nd nd 0.02 ±

0.02 0.07 0.23 ey -ehluaot 82n 0.32 nd 1822 3-methylbutanoate Decyl .50.06 0.05 0.91 0.02 0.12 0.01 0.12 0.12 0.66 0.01 0.24 0.11

± ± ± ± ± ± ±

b b

nd 0.14 etlhxnae11 d0.09 nd 1810 hexanoate Pentyl .20.07 0.02 0.10 0.04 0.21 nd 0.03 0.15 0.05 0.32 0.02

± ± ± ± ±

b b

0.14 0.41 0.02 0.71 ezlaeae14 1.34 1743 acetate Benzyl .30.05 0.03 0.11 0.06 0.23 0.07 0.68 0.01 0.06 0.04 0.53 0.32 1.76 0.10

± ± ± ± ± ± ± ± ± b

.5n d0.02 nd nd 0.05 0.19 0.01 nd 0.17 nd ey ctt 71n 0.02 nd 1701 acetate Decyl

±

a b b b

--eey eaot 650.17 1685 hexanoate T-2-hexenyl .1n dn 0.88 nd nd nd 0.01 0.34 0.13 0.01 0.01 0.06 0.52 nd 0.07 ± ± < < ± ±

0.03 0.16 0.24 0.18 0.07 0.56 0.04 0.11 cy -ehluaot 610.65 1651 2-methylbutanoate Octyl .2n 0.03 nd 0.02 0.16 0.11 0.58 0.12

± ± ± ± ± ±

b b b

0.13 0.45 cy uaot 691.34 1629 butanoate Octyl .2n dn dn dn 0.12 nd nd nd nd nd nd nd 0.52

± ± b

.30.08 0.13 1.55 0.03 0.63 1.55 nd 0.03 0.02 0.03 ey eaot 69n 0.03 nd 1629 hexanoate Hexyl

± ±

b b a b b b

cy ctt 47nd 1487 acetate Octyl 0.02 0.03 0.01 0.42 0.01 0.0 0.01 0.01 0.03 0.01 0.13 0.01 0.01 ± ± < < < ± ± < <

etlaeae19 dn dn 0.02 nd nd nd nd 1590 acetate Heptyl dn dn nd nd nd nd nd

b

d0.02 nd 0.01 0.01 0.22 0.02 ey uaot 460.13 1426 butanoate Hexyl .10.01 0.01 0.04 0.1 0.14 0.02 0.15 0.02

± ± ± ± ±

b a b a

.40.02 0.04 0.21 0.06 0.01 0.01 0.01 0.01 0.01 0.01 rn--eey ctt 370.01 1347 acetate Trans-2-hexenyl

± < < <

b a a b b b

dn 0.01 nd nd dnd nd 0.01 nd i--ee--laeae11 d0.04 nd 1314 acetate Cis-3-hexen-1-ol .10.02 0.01

±

b a b

.10.02 0.01 0.01 0.06 0.01 0.08 0.03 0.04 0.01 0.05 0.01 ey ctt 240.06 1284 acetate Hexyl .10.05 0.01 0.06 0.01

< ± ± ± ± < ± ±

b b

.10.06 0.01 0.08 0.04 0.07 0.05 0.07 0.20 0.25 0.23 2.08 0.05 .50.06 0.05 0.68 0.02 0.40 1245 hexanoate Ethyl

± ± ± ± ± ± ±

b a b

dn dN dn dn nd nd nd nd nd Nd nd nd nd uy uaot 290.04 1229 butanoate Butyl

b

ehlhxnae19 0.06 1197 hexanoate Methyl .100b0.02 0.02b 0.01 0.32 0.10 0.20 0.00 0.01 0.07 0.03 0.04 0.08 0.11

± ± ± ±

b b a b b

Vol. 72, Nr. 7, 2007 ty etnae15 dn dn dn dn 1.76 nd nd nd Nd nd nd nd nd 1156 pentanoate Ethyl .80.02 0.58

±

b

—

say ctt 130.10 1133 acetate Isoamyl 0.02 0.01 0.01 .10.01 0.01 0.01 0.03 0.01 .10.08 0.01 0.01

± < ± <

a a b b b b

0.06 dNd nd .1n d0.10 nd nd 0.01 0.01 uy ctt 170.15 1117 acetate Butyl .10.14 0.01

< ±

b b b b

0.01 .10.01 0.01 0.03 nd 0.01 0.03 0.01 0.02 0.05 ty svlrt 050.11 1085 isovalerate Ethyl .10.12 0.01

± ± ±

b b a b b b

.20.02 0.02 0.32 0.01 0.07 0.01 0.55 0.28 0.01 0.02 0.27 ty uaot 052.61 1055 butanoate Ethyl .61.95 0.06 3.33 0.01

± ± ± ± ± ±

a b b a

ehlbtnae10 0.97 1001 butanoate Methyl .20.50 0.02 0.36 0.02 0.21 0.14 0.56 0.04 0.17 0.07 0.82 0.02 0.95 0.07 0.05 0.39 1.84

± ± ± ± ± ± ± ±

b b

ty ctt 0 0.44 903 acetate Ethyl .30.06 0.03 0.60 0.02 d0.02 nd .60.03 0.06 10.28 0.12 0.03 0.01 0.05

± ± ± ±

b b b b b

0.02 .20.02 0.02 0.05 nd 0.10 0.02 0.02 0.39 ehlaeae81n 0.04 nd 851 acetate Methyl

±

b b b b b b b

Esters

opudRtninIdxTtmPgtRlac ue umrHo needneVnaaCmrs a iulVnc 13G97 Venice Miguel San Camarosa Ventana Independence Hood Summer Puget Reliance Puget Totem Index Retention Compound ocnrto (mg/kg) Concentration

JOURNAL OF FOOD SCIENCE al - h ocnrto m/g fslce rm-ciecmonsi 0srwer utvr rmOeo n California and Oregon from cultivars strawberry 10 in compounds aroma-active selected of (mg/kg) concentration The --- 2 Table 490 S Quantification of selected aroma-active compounds . . .

S: Sensory & Nutritive Qualities of Food unicto fslce rm-ciecmons... . . compounds aroma-active selected of Quantification

Table 2 --- Continued Concentration (mg/kg) Compound Retention Index Totem Puget Reliance Puget Summer Hood Independence Ventana Camarosa San Miguel Venice 13G97 Terpenoids Linalool oxide 1467 nd 0.01a < 0.01 nd 0.01a < 0.01 < 0.01 < 0.01 0.02 ± 0.01 0.02 ± 0.01 Linalool 1565 0.21 ± 0.02 0.19b 0.12b 0.71 ± 0.04 0.64 ± 0.12 0.06 ± 0.01 0.03b 0.03a 0.27b 0.22 ± 0.15 alpha-Terpineol 1715 0.01a 0.01a < 0.01 0.33 ± 0.02 0.38 ± 0.03 nd < 0.01 < 0.01 0.01b 0.17 ± 0.08 Linalyl formate 1775 nd 0.49 ± 0.10 0.53 ± 0.02 0.37 ± 0.12 0.13 ± 0.01 0.99 ± 0.04 0.31 ± 0.05 0.15b 0.61 ± 0.02 nd Trans-2-geraniol 1834 nd 0.01a 0.03a 0.14 ± 0.09 0.02b < 0.01 0.04 ± 0.01 nd nd nd Nerolidol 2063 1.07 ± 0.01 0.97 ± 0.20 0.07b 1.69 ± 0.13 3.41 ± 0.81 0.10b 0.05b < 0.01 0.03 ± 0.03 0.89 ± 0.77 Lactones γ -decalactone 2083 nd 0.30 ± 0.03 nd 0.66 ± 0.06 0.25 ± 0.06 0.11b 0.23 ± 0.01 nd 0.14 ± 0.01 0.73 ± 0.55 δ-decalactone 2234 nd nd nd 0.66 ± 0.06 0.33 ± 0.03 nd 0.78 ± 0.01 0.03b nd 0.01b Jasmolactone 2249 nd < 0.01 < 0.01 nd 0.02b < 0.01 < 0.01 < 0.01 nd nd γ -dodecalactone 2422 0.20 ± 0.03 0.19b 0.17 ± 0.03 0.71 ± 0.04 0.80 ± 0.32 0.09 ± 0.02 0.22 ± 0.02 < 0.01 0.20 ± 0.02 0.20 ± 0.01 aSD < 1/1000. bSD < 1/100. nd = not detected. aahdhg oa A o atns nadto,Ho n Inde- and terpenoids. Hood for OAVs addition, total In high lactones. had for pendence OAV total Ven- high and Independence, had Hood, tana while esters, Venice for OAV Hood and total Summer, while high Puget had Reliance, compounds Puget the Totem, lowest. all the for had OAVs total combined highest acetate, mesi- hexyl butanoate, 3-methylbutanoate, ethyl and ethyl general, hexanoate, in ethyl cultivars, furane, the on OAV based Although literature. varied the from concentrations threshold the based calculated on OAVs the summarizes 3 Table aroma. overall compound the each to of contribution the understand better to used were aepout n tatm nsprt otst euedistraction reduce to booths separate in time a eval- at panelists one The products uate sessions. are training tested during be panel to the samples to the presented termi- as consistent well as a as acts developing standards in leader Reference nology. panel panel the The assists panel. and trained facilitator de- a a by the product and a (discrimination) of detection scription the involves that scriptive rm hnohr u oteoo esr hehl difference, threshold sensory odor the ( to OAVs due others than aroma ppm, 1.19 concentration. to highest 0.01 the from having Venice concentration with strawberry- in ranged caramel, it sweet, and the aromas, like for responsible partially is Mesi- terpenoids. furane of aromas. levels higher citrus had fruity, also Independence the and Hood for of responsible levels are higher in Terpenoids had cultivar, lactones. Camarosa on and based Independence, Hood, varied general, lactones individual 2- of concentration of level acid. hexanoic of high concentrations high very a Sum- had Puget hexanoic all and mer has Hood, Reliance, and Puget Independence while acid, 2-methylbutanoic methylbutanoic quantified. only were acids, acids carboxylic chain concentration high a concentra- had trans-2-octenal. highest Reliance of Puget the hexanal, trans-2-hexenal. had of of Camarosa tion concentration and highest Independence the while had Miguel among San concentration in cultivars. varied notes, green fresh, the to contribute ppm, 0.2 and ppm cultivars. had other (0.3 the Independence hexanoate than and respectively) methyl Hood of cultivars. levels the higher present all slightly was in isovalerate levels ethyl similar while at ppm), (2.6 Totem by ppm) ethyl (3.3 followed Reliance of Puget hex- in concentration highest ethyl was low butanoate and relatively Ethyl butanoate. pentanoate, a had ethyl it butanoate, Surprisingly, methyl anoate. of ppm) (10 as acetate ethyl well of concentration as was high Venice very a cultivar had The it as concentrations. unique ester lower trend slightly similar a at followed but Summer Puget esters. other but the butanoate, in low ethyl and were Totem of concentration aroma. high strawberry very the had Reliance of Puget notes esters fruity These the hexanoate. to ethyl ethyl contribute butanoate, and ethyl hexanoate, butanoate, methyl methyl isovalerate, acetate, es- the ethyl the among were Prominent of cultivars. ters majority the of the all for in accounted compounds aroma Esters for compounds. 10% the than less of consistency of of most deviation degree standard a high with a replicates had the among results The 2. Table in presented aroma 1). (Table selected standards of the with most compounds for obtained were coefficients correlation orlto faayia aawt esr analysis sensory with data analytical of Correlation uniaiefao rfln Sapnn 93 sasnoyde- sensory a is 1993) (Stampanoni profiling flavor Quantitative ic oecmonshv rae mat nteoverall the on impacts greater have compounds some Since the Although aromas. coconut fruity, to contribute Lactones short for efficiency extraction poor has fiber SPME the Since which cis-3-hexen-1-ol, and hexanol, trans-2-hexenal, Hexanal, are cultivars the in compounds aroma the of concentrations The γ ddclcoehdtehgetOV.Vnc utvrhdthe had cultivar Venice OAVs. highest the had -dodecalactone = ai fcnetaino opudt t hehl value) threshold its to compound of concentration of ratio o.7,N.7 2007 7, Nr. 72, Vol. — ORA FFO SCIENCE FOOD OF JOURNAL S 491

S: Sensory & Nutritive Qualities of Food

esr hehlswr bandfo h ao aeo efigel&Associates. & Leffingwell of base flavor the from obtained were thresholds Sensory

o detected. not nd =

ddclcoe0072 82 0 1 33 929 29 1 32 13 115 102 25 28 28 0.007 -dodecalactone γ

amlcoe006nd 0.006 Jasmolactone .1n 0.0 nd 0.01 0.01 .1n nd nd 0.01 0.01 0.01 < < < < <

dclcoe036n dn d34n . . d0.2 nd 0.3 7.8 nd 3.4 nd nd nd nd 0.336 -decalactone δ

dclcoe001n 7n 02 8 241 66 13 4 22 187 23 60 nd 27 nd 0.011 -decalactone γ

Lactones

rn eail009n . . 56170650n dnd nd nd 5.0 0.6 1.7 15.6 3.4 1.5 nd 0.009 geraniol 2 Trans

iaol00 11 27 56432 23 27 3 4 6 65 72 12 19 21 0.01 Linalool

Terpenoids

eiuae000330 0013 d160n 33333602666 39670 333 1333 nd 12670 nd 1333 3000 3000 0.00003 Mesifurane

Furanone

eaocai d61273410100703001.3 0.0 0.3 0.7 1.0 1.0 3.4 2.7 6.1 nd 3 acid Hexanoic

-ehlbtrcai .5n d43n 57n dn dnd nd nd nd nd 25.7 nd 4.3 nd nd 0.25 acid butyric 2-Methyl

Acids

-cao .102010219n . . . . 0.7 0.7 0.2 0.4 0.2 nd 1.9 0.2 0.1 0.2 0.11 1-Octanol

i - ee--l00 d0201n d000100n nd nd 0.0 0.1 0.0 nd nd 0.1 0.2 nd 0.07 Hexen-1-ol --- Cis

-eao . nd 2.5 1-Hexanol .125n nd nd 2.5 0.01 .1nd 0.01 0.01 nd 0.01 < < < <

Alcohols

ezleye03 . . . . d030202050.2 0.5 0.2 0.2 0.3 nd 0.1 0.2 0.5 0.3 0.35 Benzaldehyde

--cea .3 dn 6871284850144. 3.7 48.7 1.4 5.0 4.8 2.8 7.1 16.8 nd nd 0.436 t-2-Octenal

oaa .0 dn d1. 06n dn d12.1 nd nd nd nd 10.6 13.8 nd nd nd 0.001 Nonanal

caa .0 d1. d3. dn d49n nd nd 4.9 nd nd nd 36.1 nd 14.7 nd 0.001 Octanal

rn--eea .1 d9692681. . 5413345.4 3.4 1.3 15.4 1.0 16.7 6.8 9.2 9.6 nd 0.017 Trans-2-hexenal

eaa .5 d1215202008n . d0.8 nd 1.2 nd 0.8 2.0 2.0 1.5 1.2 nd 0.054 Hexanal

Aldehydes

ezlaeae07 . 35720792321507955.5 9.5 0.7 1.5 3.2 9.2 0.7 7.2 23.5 1.8 0.75 acetate Benzyl

cy ctt .0 d01021. . . . . 532.6 35.3 0.1 0.5 0.0 2.6 10.7 0.2 0.1 nd 0.001 acetate Octyl

ey uaot .50506060201010901n 0.1 nd 0.1 0.9 0.1 0.1 0.2 0.6 0.6 0.5 0.25 butanoate Hexyl

ey ctt .0 33 64 221 820 28 2 10 2 32 42 26 32 33 0.002 acetate Hexyl

ty eaot .0 0 8 47 78 54 00257 2080 49 65 87 67 75 64 685 400 0.001 hexanoate Ethyl

say ctt .25050150816030802390.5 3.9 0.2 0.8 0.3 1.6 0.8 1.5 5.0 5.0 0.02 acetate Isoamyl

uy ctt .6 . . . dn . . d150.2 1.5 nd 0.8 0.1 nd nd 0.9 2.2 2.3 0.066 acetate Butyl

ty svlrt .0 258. . d2. . 05843. 17.7 36.4 8.4 20.5 7.7 21.2 nd 8.7 85.7 72.5 0.002 isovalerate Ethyl Vol. 72, Nr. 7, 2007

ty uaot .0 6033 96341 7 4205070 550 280 14 273 16 324 1956 3331 2610 0.001 butanoate Ethyl —

ehlbtnae00 61 4394683 7 31 8 6 4 9 3 14 16 16 0.06 butanoate Methyl

ty ctt .2 792. . d071912614161.2 411.6 6.1 1.2 1.9 0.7 nd 2.5 24.1 17.9 0.025 acetate Ethyl

Esters

opudTrsodTtmRlac umrHo needneVnaaCmrs iulVnc 13G97 Venice Miguel Camarosa Ventana Independence Hood Summer Reliance Totem Threshold Compound

ue Puget Puget San

OAV al - dratvt aus(As fslce rm-ciecmonsi 0srwer eoye rmOeo n California and Oregon from genotypes strawberry 10 in compounds aroma-active selected of (OAVs) values activity Odor --- 3 Table JOURNAL OF FOOD SCIENCE 492 S Quantification of selected aroma-active compounds . . .

S: Sensory & Nutritive Qualities of Food unicto fslce rm-ciecmons... . . compounds aroma-active selected of Quantification o.7,N.7 2007 7, Nr. 72, Vol. — ORA FFO SCIENCE FOOD OF JOURNAL genotypes strawberry 10 in musty and sulfur, waxy, green, banana, peach, caramel, pineapple, attributes-floral, the for profile descriptive the showing 2 and 1 component --- Principal 1 Figure trbt peach attribute the for strawberries of profile descriptive the showing 2 component --- Principal 2 Figure S 493

S: Sensory & Nutritive Qualities of Food Figure 4 Principal --- component 4 showing the descriptive profile of 10 strawberry genotypes for the attribute banana Figure 3 Principal --- component 3 showing the descriptive profile of 10 strawberry genotypes for the attributes citrus and overall aroma waxy, sulfur, and mustybased on notes, the while peach note PC2Puget (Figure Summer, grouped and 1 Venice and the had 2). higherpineapple, samples Totem, amounts Puget peach, of Reliance, and floral, caramel, bananatana, notes. Camarosa, Hood, San Miguel, Independence, and Ven- green, “13G97” sulfur, had higher musty, amounts andwas of significantly waxy different notes from Hood, (FigurePC1. Camarosa, 13G97 1). and was Ventana Puget on significantly Reliance different from Independence, Puget Vol. 72, Nr. 7, 2007 — JOURNAL OF FOOD SCIENCE ANOVA and PCA were used to describe the sensory profile of 494 S Quantification of selected aroma-active compounds . . . and panelist interaction. The results oftically. the test are analyzed statis- the 10 strawberrynent cultivars. one (PC1) In accounted the forpal 37% PCA component of two total plot, (PC2), variation, three principal whilefor (PC3), princi- compo- 19%, and four 11%, (PC4)ples and accounted based on 9% the floral, respectively. pineapple, PC1 caramel, peach, differentiated banana, green, the sam-

S: Sensory & Nutritive Qualities of Food T strawberry. of attributes sulfury compounds the sulfur with correlate of sulfur to analyses needed perceived are Quantitative the panelists. for the by other responsible odor no be were there to and identified study, this compounds in quantified not were com- pounds Sulfur detector. specific differ- sulfur a using and 2004) techniques extraction others ent and Schulbach 1981; samples others strawberry and the in sulfide,(Dirinck identified been after have hydrogen thiobutanoate min methyl thioac- like and methyl etate, 45 disulfide, compounds dimethyl to sulfide, sulfur 30 dimethyl methanethiol, within Many note blended. tended musty samples were the the All lose strawberry. to in identified compounds the actual the quantify possible to only deployed is is concentrationoffuraneol. method attribute accurate this more of a when correlation the and by method, quantified reliably SPME be cannot Furaneol furaneol. and furane notes. fruity San of lack Camarosa, the to Ventana, amounts due Independence, probably higher were Hood, 13G97 The and in Miguel, notes. green note fruity the green strong suppress very of the to notes that able green possible is are combined it notes the Hence fruity 20. while the to 3000, 5 all from to of ranged OAVs 100 The from notes. ranged green notes the compounds sig- than were other notes higher fruity by nificantly the some of OAVs enhanced of The 2001). or impact Grosch 1990; masked (McBride sensory do OAVs be The the may information. But compounds same notes. the green of convey amounts not higher had 13G97 and Miguel, in San Camarosa, notes Ventana, green Independence, the Hood, for strawberry. responsible are trans-2-otenal and nonanal, note peach its study. but sensory lactones, suppressed. for be the OAVs to in seemed total levels high note had also peach Ventana high perceived with correlated which well lactones, for OAVs total higher had Independence floral, notes. of banana intensity and higher pineapple, their with well Sum- correlated Puget Venice Reliance, and Puget mer, Totem, for panelists. esters the of OAVs by total notes high fruity The lower for having 400 as perceived to Independence, were 100 and which of Hood, range 13G97, the Miguel, in San were Camarosa, they the Ventana, while in 4000 notes were to Venice aroma 3000 and of fruity Summer, range Puget for Reliance, responsible Puget Totem, esters The had for peach). the Venice banana, of (pineapple, OAVs and aroma combined Summer, fruity of Puget amounts Reliance, higher Puget Peppard and Totem, (Chien concert 1993). in acting compounds chemical many of them. in terms note in banana another of amount one the from Venice significantly 4). differed (Figure PC4 Camarosa on cultivars and the of rest the than notes of In-banana amounts higher 3). had (Figure Venice and aroma Totem, Miguel, citrus San dependence, higher slightly the had San to Venice Reliance, Puget due and Camarosa, Miguel, 2) Totem, note. (Figure peach PC2 the on in variation Reliance Puget and Hood, Summer, . . . compounds aroma-active selected of Quantification er.Tesrne riyntsi oeo h utvr a mask may cultivars the of some in notes fruity stronger straw- The of aroma berry. overall the the in of compounds interpretation individual of gives importance data instrumental the with the data of Correlation sensory standard. the of curves internal calibration multiple and using standards achieved was compounds aroma the of tion ut n ufrntscudntb orltdwt n of any with correlated be not could notes sulfur and Musty mesi- by mainly contributed is strawberries in note caramel The octanal, cis-3-hexen-1-ol, trans-2-hexenal, hexanal, general, In and Hood lactones. by contributed primarily is note peach The from result generally product a of characteristics sensory The eaoapoie fsm tabryclia rw nCali- Quantifica- HS-SPME. in using grown analyzed were cultivar Oregon strawberry and some fornia of profiles aroma he Conclusions ysl ,Hnae ,HriT 99 oaie fwl strawberries, wild of Volatiles 1979. T. Hirvi E, Honkanen T, Pyysalo 2,5-dimethyl-4- of Estimation 1981. G. Ohloff JP, Passerat A, Velluz W, during Pickenhagen evolution strawberries: in Furanones 1996. JM. Olias in C, acids Anz amino RS, free Olias and AG, Perez components Aroma J 1992. JM. strawberries. Olias C, California Sanz fresh JJ, Rios from AG, Perez acids Organic 1975. JP. Walradt commercial CJ, of components Mussinan flavor Loganberry 1973. HY. Yang LM, Libbey PH, Miller strawber- from Volatiles 1965. TR. Mon DR, Black J, Crose R, Teranishi WH, McFadden of basis Psychological In evaluation. sensory of generations Three 1990. RL. sen- McBride the 04/01/2005. on accessed http://www.Leffingwell.Com/flavbase.Htm, carbonation 2005. of Leffingwell. effect The 1991. MR. McDaniel FW, Bodyfelt CL, Lederer other and compounds aromatic of composition the in raspberries, Changes 1995. wild L. Finnish Poll M, of Larsen aroma The 1980. T. Hirvi T, Pyysalo E, heterocyclics 2,5-dimethyl-4-hydroxy-Honkanen and reductones, of Dicarbonyls, 1963. Stability EC. Nelson 1980. BE, Fisher T. JE, Hodge Pyysalo E, Honkanen T, Hirvi iv ,Hnae .18.Tevltlso w e tabrycultivars,“Annelie” strawberry new two of volatiles The 1982. E. Honkanen T, Hirvi straw- experiments, selected of dilution compounds by Volatile 2002. foods HP. Kallio of AT, Lapvetelainen odorants MA, Hakala key the of influ- is Evaluation aroma 2001. strawberry W. of Grosch composition The 2000. MA. Jordan W, Kalt CF, Forney concen- of analysis multidimensional by Comparison 1989. cultivated E. of Guichard quality C, Flavor Douillard 1981. NM. Schamp GA, Willaert HL, Pooter De straw- PJ, of Dirinck Assessment 2004. M. Montury J-L, Giraudel L, Urruty V, Boishebert De chro- gas understand better to methods statistical of Use 1993. T. to Peppard importance M, and Chien threshold odor Furaneol: 1995. LC. Ling GR, Takeoka RG, Buttery straw- California. frozen from cultivars of specific of procurement samples for berry (Watsonville) Straw- Associates Driscoll to berry thanks Special Commission. by Strawberry supported financially Oregon was project This contribution evaluation. their sensory for the in panelists dedicated the all thank authors The crirP 90 uniaiecmoiino oaiecnttet ncliae straw- cultivated in constituents volatile of composition Quantitative 1980. P. Schreier fresh in odorants impact character the Stuttgart: of ed. Evaluation 1997. 5th T. tables: Hofmann nutrition P, Schieberle and composition Food 1994. F. Senser flavor H, Volatile Scherz 1965. WA. Gortner RW, Leeper RM, Silverstein CM, Himel JO, Rodin aeadsrbeaoai diint te ult parameters. quality other to addition in that aroma cultivars develop desirable to a These programs have breeding aroma. the peach in used and be can fruity data higher had California and from Northwest Venice Pacific Puget the Summer, from Hood Puget and Totem, Independence, Reliance, instru- that and sensory demonstrated Both OAVs. analysis higher mental their to due notes green the n age.JSiFo gi 32:1132–4. Agric Food Sci J pineapples, mangoes. strawberries, and wild and cultivated in (furaneol) hydroxy-3(2h)-furanone 44:3620–4. Chem Food Agric J life. shelf postharvest and ripening 40:2232–5. Chem Food Agric J ripening. during Chandler variety strawberry 23:482–4. Chem Food Agric 21:508. Chem Food Agric J essence. mix- complex on chromatography gas 18:10–9. Chromatogr and J spectrometry tures. mass Combined II. ries. 195– p Inc. Co. Publishing 205. Science Elsevier York: New response. evalutation sensory 74:2100–8. Sci Dairy J beverages. milk flavored of properties Untersory Lebens Z thawing. and freezing during 201:275–7. Forsch strawberries of parameters quality Soc Am salts. idaeus amine secondary with sugars reducing 84–92. Chem of Brewing reactions by produced 13:324–5. so- Technol buffer Wiss Lebens aqueous lutions. in 2,5-dimethyl-4-methoxy-3(2h)furanone and 3(2h)furanone 175:113–6. Forsch oprdt hs fcliae berries, cultivated of those to compared n Aak ine” bandb akrsigo utvtdsrwere with strawberries cultivated of backcrossing by strawberries, wild obtained pioneer”, “Alaska and Chem Food Agric J GC-MS. headspace 50:1133–42. purge-and-trap by analyzed varieties berry 26:533–45. Senses Chem omission. and models aroma 35:1022–6. HortScience storage. and maturity, cultivar, by enced Ali- des Sci varieties. strawberry frozen 9:53–75. fourteen ments in compounds volatile of 29:316–21. trations Chem Food Agric J compounds. sulfur the of role the strawberries: Agric J years. growing 52:2472–8. versus Chem arti- classification Food Variety and methods. chromatography network neuron microextraction-gas ficial solid-phase through aroma berry 8:1– Ser Symp Basic IFT systems. flavor 35. complex from obtained data matographic 43:1638–40. Chem Food Agric J aroma. tomato berries, 45:227–32. mix- Chem model Food on Agric studies J sensory tures. and measurements quantitative by juice strawberry Press. CRC 30:280–5. 2,5- of Sci identification Food tentative J and dimethyl-4-hydroxy-2,3-dihydro-3-furanone. Isolation I. pineapple. of components aroma and 27:19–22. Chem Food Agric c odArc31:487–94. Agric Food Sci .ZLbn ne osh171:180–2. Forsch Unter Lebens Z l. , rgraananassa Fragaria o.7,N.7 2007 7, Nr. 72, Vol. rgravesca Fragaria Acknowledgments cv. eg sengana Senga References — ,ruegenand ORA FFO SCIENCE FOOD OF JOURNAL Fragaria , eg litessa Senga rgravirginiana Fragaria ∗ ananassa ,and cv eg gourmella Senga eg sengana Senga .ZLebensUnter rgravesca Fragaria S Rubus 495 .J .J l.,

S: Sensory & Nutritive Qualities of Food flavor. Isolation ofmolog 4-hydroxy-5-methyl-3(2h)-furanone from and beef broth. its J Agric 2,5-dimethyl Food Chem ho- 16:1016–21. cluding linear temperatureChromatogr programmed 11:463–71. gas-liquid partition chromatography. J Chromatogr Comm 4:421–2. Leben Hygiene 54:520–6. strawberries. 4. Biosynthesis ofripening. volatile J Agric alcohol Food Chem and 25:1165–8. esters from aldehyde during Tonsbeek CHT, Plancken AJ, Weerdhof Tvd. 1968. Components contributing to beef Van Den Dool H, Kratz PD. 1963. A generalization of the retentionWilliams index AA, system Mottram DS. in- 1981.Gas chromatographic analysis of furaneol. J HighWinter Res M. 1963. Volatile sulfur compounds of theYamashita strawberry. I, Mitteilungen Iino Gebiete K, Nemoto Y, Yoshikawa S. 1977. Studies on flavor development in Vol. 72, Nr. 7, 2007 — JOURNAL OF FOOD SCIENCE strawberry puree during heating. J Food Sci 69:FCT268–72. dation of 2,5-dimethyl-4-hydroxy-3(2h)-furanone.8. J Agric Food Chemgas 33:446– chromatography/time-of-flight mass spectrometry forvolatiles in rapid tomato analysis and of strawberry fruits. flavor J Agric Food Chem 46:3721–6. mating flavor perception. Przemysl Spozywczy 47:277–80. vor profiling technique for flavored dairyin products. practice; In Gacula Descriptive sensory MC,235–52. analysis editor. Trumbull, Conn.: Food and Nutrition Press Inc. p 496 S Quantification of selected aroma-active compounds . . . Schulbach KF, Rouseff RL, Sims CA. 2004. ChangesShu in CK, volatile Mookherjee sulfur BD, compounds in Ho CT. 1985. Volatile components ofSong the J, thermal Fan degra- L, Beaudry RM. 1998. Application ofStampanoni solid CR. phase 1993. microextraction Quantitative and flavor profiling method—efficientStampanoni tool CR. 1997. for The esti- use of standardized flavor languages and quantitative fla-

S: Sensory & Nutritive Qualities of Food