Strawberry flavor reconstitution and the impact of methyl anthranilate on strawberry flavor

Authors: BECERRA, CYNTHIA - Texas Woman'S University; Plotto, Anne; DU, XIAOFEN - Texas Woman'S University

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 1/29/2019
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Strawberry (Fragaria × ananassa Duch.) is among the most widely consumed fruit because of its attractive color, flavor, and nutritional values. Over 350 volatile compounds have been identified in strawberry fruit; however, only very few studies have linked volatile compounds with their aroma and overall fruit sensory qualities. In addition, research on strawberry flavor reconstitution is very limited. Methyl anthranilate (MA) widely occurs in wild strawberry species. Generations of crosses to create fruit that are larger and withstand transport and storage have resulted in fruit with less flavor components including MA. The role of MA in strawberry flavor is yet to be defined. The objective of this study was to investigate the contribution of MA to strawberry flavor using descriptive sensory analysis of reconstituted strawberry flavor and MA molecule spiking. In a first step, a 12-member trained panel developed a sensory profile of the strawberry flavor using quantitative descriptive analysis (QDA). Secondly, strawberry flavor was created, based on previous published analytical work and trial and error. Lastly, flavor features of different levels of MA (0.01, 0.02, 0.04, and 0.08 PPM) spiking in the ideal strawberry flavor which was blended in a synthetic taste base solution (9% sucrose, 0.54% citric acid, and 0.06% malic acid) and de-odorized strawberry puree was evaluated by the trained QDA panel. An ideal strawberry flavor, made of approximately 35 key volatile compounds, was developed in the lab. A total of 12 aroma descriptors for strawberry flavor was developed, including fresh, green, fruity, grape-like, floral, creamy, buttery, acidic, jammy, candy, ripe, and seedy notes. Definition and reference for each descriptor were also developed. MA enhanced strawberry fresh, fruity, ripe, candy, and seedy notes at the low level, while at a higher level, the sensory profiles changed to floral (soapy), grape-like notes. This study provided comprehensive knowledge on strawberry descriptive analysis and strawberry flavor reconstitution. It clarified the role of MA in strawberry flavor and added knowledge to benefit strawberry breeding programs, consequently providing better strawberry fruit quality for consumers.