molecules Article Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits Samuel Macario Padilla-Jiménez 1, María Valentina Angoa-Pérez 1, Hortencia Gabriela Mena-Violante 1, Guadalupe Oyoque-Salcedo 1, José Luis Montañez-Soto 1 and Ernesto Oregel-Zamudio 1,2,* 1 Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Mexico;
[email protected] (S.M.P.-J.);
[email protected] (M.V.A.-P.);
[email protected] (H.G.M.-V.);
[email protected] (G.O.-S.);
[email protected] (J.L.M.-S.) 2 Instituto Politécnico Nacional, Programa de Doctorado en Ciencias en Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Av. Acueducto, Barrio la Laguna Ticoman, Ciudad de México 07340, Mexico * Correspondence:
[email protected]; Tel.: +52-353-533-0218 Abstract: In the present study, organic volatile markers of three strawberry varieties (Albion, Fes- tival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each Citation: Padilla-Jiménez, S.M.; strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, Angoa-Pérez, M.V.; Mena-Violante, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent H.G.; Oyoque-Salcedo, G.; distinctive changes in concentration during the maturation process.