Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type.

ABSTRACT: The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography-mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry

SUBMITTER: Sheng L 

PROVIDER: S-EPMC8540309 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature