methyl butanoate/batat

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Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa).

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Breeding strawberry (Fragaria x ananassa) with enhanced fruit flavour is one of the top breeding goals of many strawberry-producing countries. Although several genes involved in the biosynthetic pathways of key aroma compounds have been identified, the development and application of molecular

Quality assessment of strawberries (Fragaria species).

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Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed by both sensory and instrumental methods. The overall appreciation, as expressed by consumers, was mainly reflected by attributes such as sweetness and aroma. No strong correlation was obtained with

Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headspace GC-MS.

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Six strawberry (Fragaria x ananassa Duch.) varieties, Senga Sengana, Jonsok, Polka, Korona, Bounty, and Honeoye, were studied in relation to composition of their volatile headspace compounds collected by dynamic purge-and-trap concentration. Also, the influence of cultivation technique on the

Impact of postharvest methyl jasmonate treatment on the volatile composition and flavonol content of strawberries.

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BACKGROUND Although strawberry aroma is very complex, certain compounds have been described as main contributors, i.e. furanones, aldehydes, alcohols, sulfur compounds and particularly methyl and ethyl esters. In addition, strawberries possess potent antioxidant activity because of their high

Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.

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Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous

Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.

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The influence of storage on the aroma release in headspace and rheological properties in strawberry-flavored fatfree stirred yogurts was determined. Three periods of storage at 10 degrees C were chosen for analysis: 7, 14, and 28 days. The headspace composition was assessed in a flask in static

The aroma volatile repertoire in strawberry fruit: a review.

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Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of

Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.

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Most strawberry flavor studies have examined berries grown in temperate regions with long summer days. Few studies have examined berries harvested in winter months from subtropical regions with shorter photoperiods. Fruits harvested in February and March from two strawberry cultivars, 'Strawberry

Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.

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The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect.

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Freeze injuries in olives are responsible for the 'frostbitten olives' sensory defect that is sometimes detected in virgin olive oil. This defect is becoming one of the most common negative attributes today because climate change has modified weather patterns. The temperature changes can take place

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