Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)Revista : Journal of the Science of Food and Agriculture
Volumen : 94
Número : 4
Páginas : 752-759
Tipo de publicación : ISI Ir a publicación
BackgroundFragaria chiloensis (L.) Mill spp. chiloensis form chiloensis, is a strawberry that produces white fruits with unique aromas. This species, endemic to Chile, is one of the progenitors of Fragaria x ananassa Duch. In order to identify the volatile compounds that might be responsible for its aroma, the volatile compounds were extracted, and analyzed by gas chromatography/mass spectrometry (GC/MS), gas chromatography/olfactometry (GC/O) and compared with sensory analyses.ResultsThree methods of extraction were used: solvent-assisted evaporation (SAFE), headspace solid phase micro extraction (HS-SPME) and liquid-liquid extraction (LLE). Ninety nine volatile compounds were identified by GC/MS, of which seventy five showed odor activity using GC/O. Based on the highest dilution factor (FD = 1,000) and GC-O intensity ≥ 2, we determined twenty major compounds in white strawberry fruit that contribute to its aroma. We choose 51 compounds to be tested against their commercial standards. The identities were confirmed by comparison of their linear retention indices against the commercial standards. The aroma of white strawberry fruits was reconstituted with a synthetic mixture of most of these compounds.ConclusionThe volatile profile of white strawberry fruit described as fruity, green-fresh, floral, caramel, sweet, nutty and woody will be a useful reference for future strawberry breeding programs.