| Title: | Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review |
| Author(s): | Abouelenein D; Acquaticci L; Alessandroni L; Borsetta G; Caprioli G; Mannozzi C; Marconi R; Piatti D; Santanatoglia A; Sagratini G; Vittori S; Mustafa AM; |
| Address: | "CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt" |
| DOI: | 10.3390/molecules28155810 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review's aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries' volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing" |
| Keywords: | Humans Odorants/analysis *Fragaria/chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Terpenes/analysis Esters/analysis active aroma components drying methods electronic nose sensing gas chromatogra; |
| Notes: | "MedlineAbouelenein, Doaa Acquaticci, Laura Alessandroni, Laura Borsetta, Germana Caprioli, Giovanni Mannozzi, Cinzia Marconi, Riccardo Piatti, Diletta Santanatoglia, Agnese Sagratini, Gianni Vittori, Sauro Mustafa, Ahmed M eng Review Switzerland 2023/08/12 Molecules. 2023 Aug 1; 28(15):5810. doi: 10.3390/molecules28155810" |
