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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
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
Analysis of strawberry volatiles using comprehensive two-dimensional gas chromatography with headspace solid-phase microextraction.
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The aims of the current study were to develop an enantioselective multi-dimensional gas chromatography (GC x GC) method for the examination of strawberry volatiles and to use this method to make comparisons between the volatile profiles of different cultivars and between fresh picked and
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
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