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Sensors (Basel)

Title:		Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries
Author(s):		Kim YH; Kim KH; Szulejko JE; Parker D;
Address:		"Atmospheric Environment Laboratory, Department of Environment & Energy, Sejong University, Seoul 143-747, Korea. inocent01@nate.com"
Journal Title:		Sensors (Basel)
Year:		2013
Volume:		20130620
Issue:		6
Page Number:		7939 - 7978
DOI:		10.3390/s130607939
ISSN/ISBN:		1424-8220 (Electronic) 1424-8220 (Linking)
Abstract:		"The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences in the aroma profile between fresh strawberries (storage days (SRD) of 0, 1, and 3) and those that had started to decay (SRD = 6 and 9). In terms of concentration, seven compounds dominated the aroma profile of fresh strawberries (relative composition (RC) up to 97.4% by mass, sum concentration): (1) ethyl acetate = 518 mg?O+m(-)(3), (2) methyl acetate = 239 mg?O+m(-)(3), (3) ethyl butyrate = 13.5 mg?O+m(-)(3), (4) methyl butyrate = 11.1 mg?O+m(-)(3), (5) acetaldehyde = 24.9 mg?O+m(-)(3), (6) acetic acid = 15.2 mg?O+m(-)(3), and (7) acetone = 13.9 mg?O+m(-)(3). In contrast, two alcohols dominated the aroma profile of decayed samples (RC up to 98.6%): (1) ethyl alcohol = 94.2 mg?O+m(-)(3) and (2) isobutyl alcohol = 289 mg?O+m(-)(3). Alternatively; if the aroma profiles are re-evaluated by summing odor activity values (SigmaOAV); four ester compounds ((1) ethyl butyrate (6,160); (2) ethyl hexanoate (3,608); (3) ethyl isovalerate (1,592); and (4) ethyl 2-methylbutyrate (942)) were identified as the key constituents of fresh strawberry aroma (SRD-0). As the strawberries began to decay; isobutyl alcohol recorded the maximum OAV of 114 (relative proportion (RP) (SRD = 6) = 58.3%). However, as the decay process continued, the total OAV dropped further by 3 to 4 orders of magnitude--decreasing to 196 on SRD = 6 to 7.37 on SRD = 9. The overall results of this study confirm dramatic changes in the aroma profile of strawberries over time, especially with the onset of decay"
Keywords:		Fragaria/*chemistry Fruit/chemistry *Gas Chromatography-Mass Spectrometry Odorants/*analysis Volatile Organic Compounds/*analysis;
Notes:		"MedlineKim, Yong-Hyun Kim, Ki-Hyun Szulejko, Jan E Parker, David eng Research Support, Non-U.S. Gov't Switzerland 2013/06/22 Sensors (Basel). 2013 Jun 20; 13(6):7939-78. doi: 10.3390/s130607939"