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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Research Unit » Research » Publications at this Location » Publication #218021
Title: Quantification of Selected Aroma-Active Compounds in Strawberries by Headspace Solid-Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis

Author
item JETTI, R - OREGON STATE UNIVERSITY
item YANG, E - OREGON STATE UNIVERSITY
item KURNIANTA, A - OREGON STATE UNIVERSITY
item Finn, Chad
item QIAN, M - OREGON STATE UNIVERSITY

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/22/2007
Publication Date: 9/3/2007
Citation: Jetti, R.R., Yang, E., Kurnianta, A., Finn, C.E., Qian, M.C. 2007. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. Journal of Food Science. S487-S496.

Interpretive Summary: Strawberry cultivars have been developed that are ideal for fresh market shipping or processing. Most commonly, cultivars developed and grown in California are sold in the wholesale fresh market whereas those developed and grown in the Pacific Northwest are sold into the processing market. In the wholesale fresh market, fruit that does not meet the fresh standard is allowed to ripen longer and is then harvested for the processing market. This study examined the flavor characteristics as determined by aroma-active compounds and as assessed by a trained sensory panel in strawberry cultivars grown and developed in California and the Pacific Northwest. Correlation of the sensory data with the instrumental data gives interpretation of the importance of individual compounds in the overall aroma of strawberry. The stronger fruity notes in some of the cultivars may mask the green notes due to their higher odor activity values (OAVs). Both sensory and instrumental analysis demonstrated that 'Totem', 'Puget Summer', 'Puget Reliance', 'Independence', and 'Hood' from the Pacific Northwest and Venice from California had higher fruity and peach aroma. These data can be used in the breeding programs to develop cultivars that have a desirable aroma in addition to other quality parameters.

Technical Abstract: Selected aroma-active compounds in strawberries were quantified using headspace solid-phase microextraction and gas chromatography. Ten strawberry cultivars grown in California and Oregon were studied. The standard curves were built in a synthetic matrix and quantification was achieved using multiple internal standards. Odor activity values (OAVs) of the aroma compounds were calculated to understand their contribution to the overall aroma. Although the concentrations of the aroma compounds varied depending on the cultivars, in general, ethyl butanoate, mesifurane, ethyl hexanoate, ethyl 3-methylbutanoate, hexyl acetate, and gamma-dodecalactone had the highest OAVs. Descriptive sensory analysis was performed by a trained panel of 10 members. A PCA plot was built to understand the aroma contribution of principal components. The chemical results were compared with sensory data. The OAV of esters correlated well with the floral, pineapple, and banana notes. The green notes did not correlate with the concentration or OAVs of aldehydes or C6 alcohols. It is assumed that the higher amounts of green, sulfur,musty, and waxy notes in some cultivars were due to the lack of fruity notes.