| Title: | Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams |
| Author(s): | Abouelenein D; Mustafa AM; Angeloni S; Borsetta G; Vittori S; Maggi F; Sagratini G; Caprioli G; |
| Address: | "School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt" |
| DOI: | 10.3390/molecules26144153 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, gamma-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 degrees C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing" |
| Keywords: | Alcohols/analysis Desiccation/methods Esters/analysis Flavoring Agents/analysis Food Handling/*methods Fragaria/*chemistry/metabolism Freeze Drying/methods Freezing Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Taste Volat; |
| Notes: | "MedlineAbouelenein, Doaa Mustafa, Ahmed M Angeloni, Simone Borsetta, Germana Vittori, Sauro Maggi, Filippo Sagratini, Gianni Caprioli, Giovanni eng Switzerland 2021/07/25 Molecules. 2021 Jul 8; 26(14):4153. doi: 10.3390/molecules26144153" |
